LEWISTON, N.Y. — When Michael Hibbard was planning two new restaurants in Lewiston while running a third, he thought his biggest challenge would be juggling his own schedule.
Instead, the labor crunch has forced him to shuffle 60 workers between the sites and temporarily shut down Gallo Loco — his Mexican cantina — just six weeks after opening to allow the launch of a larger, likely more lucrative venture: Gallo Coal Fire Kitchen.
To have all three open at the same time, he’d need about 75 on the payroll.
Read the full story from our partners at Buffalo Business First.
