On the face of it cutting out a whole day of work to boost your business seems an illogical move.
Slicing away a fifth of revenue and a shift’s worth of labour appears only damaging.
Yet head chef Stuart Ralston made the decision in January 2018, closing the doors of his Aizle restaurant in Edinburgh on his third most profitable day of the week.
He’s one of a number of bosses who have changed the way they work – or are trying to – without cutting staff pay.
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