The pandemic forced businesses around the world to adapt. For Chip’s Hamburgers in Merrill that meant a slight adjustment, by moving to drive-thru only. Business boomed.
“Business was crazy,” said Manager Andy Moser. “While a lot of sit-down restaurants were hit hard by the pandemic, we actually thrived.”
Moser runs Chip’s with his parents, co-owners Sandy and Tim. While drive-through-only started as a necessity, the trio realized it was a good way to deal with another problem – the worker shortage.
“We do have our loyal employees who have been with us through thick and thin,” said Moser. “But finding new employees is a challenge.”
Without any sit-down diners at Chip’s, that’s two fewer positions that need to be filled per shift. The Mosers found it was just a more efficient way of doing business.
But another problem can’t be solved by Chip’s. The fast-food joint has been dealing with supply chain issues since the pandemic began. Last year, it was lack of beef. This year it’s chicken, cups, and a cold weather classic.
“We usually have chili in the winter time,” said Moser. “But we haven’t been able to get chili through our distributor in at least a month now and there’s no end in sight.”
Through a pandemic, a worker shortage, and supply chain issues, Andy and his parents are adapting to it all – serving up their famous burgers to a steady stream of customers.
“There’s just this cult following that I can’t explain but it’s pretty awesome.”
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