“I had someone come to work for Charley’s who had previously been with another QSR [quick service restaurant] concept. This person was shaking and sweating because they were used to seeing a frozen burger run through a chain broiler for 2 minutes and drop into a bin for 1 hour. Now, they had a hot plate of steel in front of them, fresh ingredients and less than 90 seconds with a customer staring at them. Little different, huh?” (more…)