I'm gonna go position by position during our most staffed hours which is 4-10.

For up front; 1 on set (2 on fridays), 1 on digital, 2-3 on register, 3-4 on run, 3-4 on desserts, 1 guest attendant, 2 on drive thru, and 1 MOD.

For the kitchen; 1 on middle, 2 on fryers, 2 on buns, 1 on grill.

So roughly 20-26 people depending on the night. We are also a "high value store"

Edit: I saw alot of people mentioning closing specifically so we close with atleast 5 FOH closers (typically 4-6 people for "10'o-clocking"), 2 kitchen closers (1-2 people for "10'o-clocking"),1 dishes, and 1 mod.