In the restaurant industry, burnout is an all too real problem. So, as an owner, is it worthwhile to consider closing one day per week to ensure that everyone has enough time to recover from the stress of the job? Nick, Nikos, and Liz are answering questions, including:

• What are the benefits of closing one day per week?
• Are there any drawbacks to having a regular “day off” for restaurants?
• How does closing for a day impact restaurant momentum?
• Should your hours differ between seasons?
• Is it difficult for staff to get back into their groove when they have too many consecutive days off?