I drove out of my way yesterday to pick up food from a popular chain restaurant usually famous for their super quick takeout. I was turned away, cash in hand, told they are only taking online orders.

I’m not even mad, while I was undeniably irritated in the moment, I’m now moreso just curious how the math works out.

Short staffing means a person who would have to play cashier can be making food. How many customers do they send away in a day given that was their usual schtick? Does it actually work out better for their business?