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Alexus Cha

Mi-Sant, Roseville

“I love working here, I love the community, I love serving the Roseville location, I really do. It’s definitely different I think, mainly because we don't know how to run it. It is a new restaurant. But it’s nice learning and being part of it; there’s lots of trial and error.”

“The labor shortage has been exhausting for sure—it’s been very exhausting. But we’re here to serve the Roseville location.”

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Emma Campbell

Herbie Butcher’s Fried Chicken, Minneapolis

“[The labor shortage] was really hard at the beginning when we were first opening, because we had trouble finding employees and it was so busy here all the time. But as of right now we’re doing all right.”

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Arthur Begley

Central N.E., Minneapolis

“I’ve been here for about five weeks. [The labor shortage] has affected us; we’re having trouble getting staffed. We want to open on Mondays and Tuesdays, but right now we just don't have the staff to do that. So, we’re going to probably wait until September when the unemployment benefits stop. We have a hiring bonus—a weekly hiring bonus—that we’re doing right now, and I think that’s pretty much it. We’re just reaching out, trying to connect with people as much as possible.”

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