Recent years have seen increasing awareness amongst restaurant owners of the need to think outside the box with respect to the long working hours of resaurant staff, and the mental and physical toll this can take. To try and tackle this issue one resturant in Edinburgh decided to cut its opening hours to just four days a week whilst keeping staff on the same pay. Chef and owner Stuart Ralston talks about how the move, which didn’t go uncritisiced at the time, has led to healthier and happier staff. Whilst a bold move that wouldn’t work for all businesses, we believe taking risks and adapting to different working conditions is a key element of a sustainable business.
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