Participating employees are divided into two “pods” that alternate working 13 or 14-hour shifts over three consecutive days.
According to the report, 20 front-line employees and 18 store leaders have chosen to participate in the three-day block schedule.
Since implementing the new scheduling method, Lindsey claimed to have noticed improvements in the restaurant’s service, effectiveness, and consistency. He also informed the magazine that the pods’ food safety inspections have been “literally perfect.”
The new schedule has affected hiring, with more than 420 applications applying for the job.
“I’m truly, from the bottom of my heart, I’m doing this because I think it’s the right thing to do for you and for your families and for your school and for whatever that might be,” he told QSR, he said in remarks to his employees. “That is the reason behind doing this. Because, honestly, it would probably be a whole lot easier to just do things the way we’ve always done them.”
Lindsey told QSR Magazine that he implemented the schedule after many of his employees had given up their vacation days after “literally working 70 hours a week, week in and week out.”