Four-day work weeks have gained traction in many corporate settings, with employees maintaining or even boosting productivity while experiencing less burnout. This shift is appealing.
However, for many in the restaurant industry, a typical 9-to-5 schedule isn’t the norm. “Restaurant workers often find themselves clocking in 70-hour weeks, week after week,” said Justin Lindsey, a Chick-fil-A operator, in an interview with QSR Magazine. Lindsey’s Miami store had impressive sales, but the staff often joked about needing to collapse at home after grueling shifts.
Determined to find a better solution, Lindsey devised a unique approach: a three-day workweek.
Rather than reducing overall hours, employees would complete a full week's worth of work over three 13- to 14-hour shifts, mindful of Chick-fil-A's policy of closing on Sundays. Although Chick-fil-A has faced scrutiny for some of its business practices, this innovative schedule could bring positive changes for workers, giving them more time for personal commitments, childcare, side projects, or simply relaxing.
While those shifts may seem long, Lindsey pointed out that they aren't dramatically different from a typical workday in the industry. “Even in a five-day week, it's uncommon for leaders to work fewer than 10 hours a day,” Lindsey told QSR. “So if given the choice, I think many would say, ‘Sure, I can handle a few extra hours if it means only working three days.'”
Lindsey was upfront with his team about the challenges, acknowledging that the long hours and potential issues with time-off requests made this uncharted territory. He assured his team that they would navigate the logistics together as they went along.
So far, this honest and employee-centered approach has yielded great results. Lindsey's Miami store not only reached top-earning status but also attracted 400 job applicants and achieved a 100% retention rate among management. Yet for Lindsey, it was never just about the numbers. “From the bottom of my heart, I did this because I believe it's the right thing to do,” he said.
Beyond reducing workdays, giving employees more control over their schedules has made a significant difference. Burnout often stems from feeling powerless while trying to juggle a company's demands with personal responsibilities, health, and hobbies. This lack of balance leads to emotional exhaustion, which inevitably hampers productivity.
The success that Lindsey and his team have found, along with other companies exploring shorter work weeks, offers a glimmer of hope amidst headlines about “quiet quitting” and “The Great Resignation.” It suggests that a more balanced, humane approach to work is possible on a broader scale.
For an industry often criticized for low wages, tough conditions, and lack of respect for even the most dedicated workers, it's encouraging to see some restaurant leaders making strides toward a more compassionate workplace.
Ultimately, good things happen when employees are treated like human beings. It's that simple.