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Michigan restaurants say they are having trouble finding enough workers, part of a national labor problem in the food service industry.
“We really noticed the labor crunch last summer,” said Harry Klingeman, assistant executive director for the Michigan Restaurant Association.
Small businesses, which frequently rely on young, seasonal or low-wage workers, are among the hardest hit in the current labor shortage. One consequence is a new scramble by employers to find innovative wage and work practices to attract and keep employees.
