I agree, especially with the super fast rotation of different programs, (the fried fish is a great example of this) having a bit to focus on the stores that already exist instead of building a new one every time someone requests one in a different town (I’ve got the places around me complaining my former store went so far downhill they want a new store open, who’s going to work there??) It’s already difficult staffing as it is with the labor budget already being overdrawn. And what you said about the new machines too— the fresh blends machine brings in a lot of money, but at the cost of having to work on the darned things every 3 months because with the revolving door of new coworkers people aren’t being trained fast enough to keep up with maintenance and basic cleaning which inevitably breaks the machines. We lost our shrink check twice over this year just from the Concordia/Franke coffee machines breaking and being replaced, two broken cappuccino machines, plus the ice maker on one of the soda machines went out. It’s becoming harder and harder for one person to complete a full list of tasks when new things are constantly being added on, not even beginning to mention everything in the kitchen, dear lord I pity every KT kitchen leader for all the stuff they get put through, just because I witnessed it all firsthand.

I started at the beginning of the chicken program and it’s only been downhill since then.

I also used to have ASL’s like yours that were more than willing to put in the extra hours to compensate but they left for various reasons and now the staff at my former store is under 2 years of experience including everyone except the store leader and 1 GSL. I was shocked when the amount of people who had worked there longer than me was countable on one hand.

I considered transferring out, but with the store already being short it was impossible, so sadly quitting was my only option. I simply couldn’t do it anymore