Faced with the increased federal minimum wage, which took effect July 24, some operators may be tempted to slash labor to protect profits. But stretching staffs too thin can make for sloppy sanitation, especially at the close of a shift, say those in the know. Michael Nolan, manager of franchise operations at 15-unit Sam & Louie’s New York Pizzeria, said regardless of how many employees are left to close, the restaurant must be cleaned properly. “You’ve got to cut ...
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