Riley runs a successful restaurant chain. However, she is running into a problem whereby some of her restaurant locations have difficulty staffing the kitchens on weekends. Riley looks at her payroll data and talks to the managers of each of the restaurants. She finds out that the restaurants that successfully staff the kitchen on weekends, pay kitchen staff 20% higher than the restaurants that cannot fully staff the kitchen and the managers at these successful locations split their tips with the kitchen staff. What might Riley do to be most effective in ensuring all her restaurants can staff their kitchens on weekends? Group of answer choices Interview the kitchen staff that have quit to understand why they quit. Standardize pay increases to kitchen staff and institute performance evaluations/metrics for managers to ensure incentives are aligned. Close down the restaurants that she can’t staff.

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