- Businesses are scaling back offerings and simplifying services to keep operating efficiently with fewer staff.
- Before COVID, companies spent decades expanding their variety of products to boost revenue and appeal to every taste.
- Supply troubles are likely to ease, but labor gaps could persist.
Good Stuff Eatery, a Washington, D.C.-based hamburger chain, never thought twice about filling out its menu with dishes outside its specialty.
But with labor shortages limiting staff to about half its pre-pandemic level, Good Stuff finally made some tough choices a few months ago.
Gone are the portabello sandwich, tuna melt and ice cream sundae.
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