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Cracker Barrel’s CEO faces an uphill battle to revive the restaurant chain after a blunt admission sent stock prices plummeting 20 per cent.
Cracker Barrel’s CEO faces an uphill battle to revive the restaurant chain after a blunt admission sent stock prices plummeting 20 per cent.
I’ve frequented Cracker Barrel’s since I was very little. And it’s a family tradition to always stop at one to eat on long road trips.
It’s gone downhill, and it started happening well ahead of COVID.
Every server used to be an old southern person. They cared about their job, and proudly wore “stars” on their apron to represent their seniority. They were engaging, sweet, and often interesting to talk to. These days, I usual just see teenagers, or people who act like they are working there as a condition of their probation. I assume this reflects poor / eroded pay.
A long standing “benefit” at Cracker Barrel has been the unlimited biscuits and cornbread that come with every meal. They used to bring out a huge basket of them - enough for everyone to have 3-4 - often as soon as you sat down. So good. These days, I usually have to ask for them. They usually seem to stall and only bring them with the food. And there is usually only 1 (maybe 2) per person.
Similar to above, the portion size of just about every meal has shrunk over time.
I know people that used to work there. All the food was either cooked to order or hand prepped and cooked that morning. There was pride in making the food fresh, and not letting it get old, cold, and stale. I’m not sure what they are doing now, but it seems like the quality is way down. It more often seems old, cold, and stale. I’m guessing the cooks aren’t paid very well anymore either.
So, I think this CEO has it all wrong. My guess is she’s going to turn it into another Applebee’s that gets some attention for a while for being new and interesting. Then, in a few years, it goes out of business.
It’s so clear to you and all the other customers but the C suite people making all the decisions are so oblivious. They see other companies cutting costs on labor and making short term gains and think that’s what they need to do. They call themselves leaders but they are just followers. All of those wonderful people you spoke about lost their jobs because of these losers.
Those old people probably had steady hours and earned reliable paychecks. That’s not how it’s done anymore. Employees work part time, if it can even be called that. A single restaurant has something like 200+ employees, and some can go weeks without having any hours.
Those senior employees were too expensive. They probably weren’t fired or laid off. They were probably phased out in a flood of new hires so they would quit and not collect unemployment. Nowadays your server could have worked there for 2 years and have a few months’ worth of experience or less.