(Editor’s Note: Today’s post is brought to you by our friends at Kronos, the global leader in workforce management solutions that enable organizations to control labor costs. The Society for Human Resource Management (SHRM) and Kronos have partnered on SHRM’s new absence study. You can access the webcast here. The program is pre-approved for HRCI recertification credit.)
Every business will deal with it at some time – being short staffed. I prefer to think of it as not operating at full capacity. It could be unexpected because an employee called out at the last minute. Or possibly it’s intentional – I know consultants who take Fridays off during the summer months. Either way, the business isn’t producing at 100%.
Today’s Time Well Spent from our friends at Kronos reminds us that not operating at full capacity doesn’t have to change the way we do business. (Side note: Mr. Bartender and I are a Jif Extra Crunchy household.)
There’s a restaurant here in South Florida that, during the summer, runs a Wednesday fried chicken night. It’s the only thing they serve on the menu. Your initial thought might be that it’s bad for business – not a lot of variety. But every Wednesday, there’s a line. The restaurant changed its capacity and changed expectations. But they didn’t change service.
Organizations shouldn’t be apprehensive about making changes to their operation as long as the customer is still getting taken care of.