Nantucket restaurant looks to untapped group in desperation to fill jobs
Sergio’s Restaurants CEO Carlos Gazitua provides insight into using robot workers in his company.
"This is not a restaurant you can walk in and cook on the grill at if you’ve been overseeing a storage facility. It’s just not." Frasca reminisced on a hard-learned lesson that it’s never been worth it to fill positions just because they’re vacant – a mistake he believes will probably be repeated in today’s desperate climate."It’s always better to be down a man than we are putting someone in the position where they’re going to fail," he said. "That being said, we are at the point where it is going to affect our business and it is impacting our operations.
For the first time ever, Frasca said Straight Wharf has had to close off a separate bar side of the restaurant from the traditional menu and expressed that plans to reopen on a seven-day schedule in a few weeks might not happen.
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