However, as the Delta Variant maintains a high transmission rate in the community, staff keep getting COVID-19 and are sent home, so David’s could use more workers.
Blue Plate Restaurant, a popular southern-style diner with two Dothan locations, said meeting challenges has been “kind of a roller coaster ride.”
“One week we’re fully staffed and next week we’re shorthanded because of COVID and exposure,” Brittney Robinette, Blue Plate general manager, said on Friday. “Then there’s food cost increases and shortages. Prices are starting to increase daily. There’s not much we can do about that.”
While grappling with how to maintain the current price point of its menu items with rising food costs, Robinette said the Blue Plate decided to close a day at each restaurant to give its workers a well-deserved break.
“We don’t know what we’re going to get hit with the next day,” Robinette said. “We’re doing the best we can.”
If the restaurant is short-staffed, sections have to be closed off and staff may be rotated to a different location to meet the needs of its customers.
After riding these challenges for over a year, Robinette said it’s important to take it day-by-day even if you don’t see a light at the end of the tunnel.