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Championing the Four-Day Workweek

Connie DeSousa and John Jackson
Charcut Roast House,
Calgary, Alta.

MOTIVATION: Connie DeSousa and John Jackson of Charcut Roast House realized that two days off was not enough for Charcut staff to wind down from five full days at a busy restaurant. Now, three consecutive days off allows them to fully recover before returning to work.


In the past 12 years, we have had very little turnover,” DeSousa says. “In fact, the majority of our management team has been with us for the past 10-plus years. The new schedule allows staff to add more balance to their lifestyles, and their productivity has increased drastically while they are at work. We also introduced activities like running, cycling and other outdoor sports. It shifted the culture in our workplace, making us all happier and healthier.

—Connie DeSousa