To date, there has never been a time for restaurant operators where the complexity of compliance exceeded that of their practical ability to react, says Dan Murdoch, the vice president of marketing at workplace management platform Harri.

That, however, has changed, especially for quick-service brands in some of America’s biggest markets.

We’ve now reached an inflection point that’s forcing companies to reevaluate scheduling practices and, essentially, the entire structure of how they combat labor challenges and control costs.