hh on Nostr: You make fair points, but are kind of getting into the "weeds of the whatifs". I ...
You make fair points, but are kind of getting into the "weeds of the whatifs".
I agree that an owner on the floor has a more direct pulse on the business, and can even give increased customer service. But again, is that the owner's job? Does that cost $80/hour? More, if he is doing relatively well. The dude in the article supposedly owns 7 franchises and employs 250 people. I would assume he's at least making that much.
He can pay someone half or even a third of that to do it. They're called "managers" and it's actually his job as business owner to spend time looking for them, not wiping floors.
I could also argue (especially having direct professional experience in the food service sector in the US) that many of these first or second generation immigrant franchise owners are extremely abrasive people whose presence on the floor may cause the exact opposite effect among employees: fear, demotivation, burnout and attrition.
This is in no small part due to the enormous cultural gulf between them and the most common demographics working in their kitchens (and I'm talking specifically about the US, but it happens everywhere in the rich world to a certain extent).
I work with sushi people, I see it all the time. Yes, weeding out the slackers is a good thing. But the labor shortage is real and we all know attrition is bad for the business at all levels.
The caveat about the minimum wage laws, I don't fully get what you're saying with "never collude and who's transactions are free and without friction."
I agree that an owner on the floor has a more direct pulse on the business, and can even give increased customer service. But again, is that the owner's job? Does that cost $80/hour? More, if he is doing relatively well. The dude in the article supposedly owns 7 franchises and employs 250 people. I would assume he's at least making that much.
He can pay someone half or even a third of that to do it. They're called "managers" and it's actually his job as business owner to spend time looking for them, not wiping floors.
I could also argue (especially having direct professional experience in the food service sector in the US) that many of these first or second generation immigrant franchise owners are extremely abrasive people whose presence on the floor may cause the exact opposite effect among employees: fear, demotivation, burnout and attrition.
This is in no small part due to the enormous cultural gulf between them and the most common demographics working in their kitchens (and I'm talking specifically about the US, but it happens everywhere in the rich world to a certain extent).
I work with sushi people, I see it all the time. Yes, weeding out the slackers is a good thing. But the labor shortage is real and we all know attrition is bad for the business at all levels.
The caveat about the minimum wage laws, I don't fully get what you're saying with "never collude and who's transactions are free and without friction."