How local call centers are coping with a rising number of COVID-19 cases

“The governor has declared delivered foods or curbside pickup essential businesses,” said Mike LaRosa, CEO of the family-owned company with 65 restaurants. “The operation of this call center is essential to processing orders at LaRosa’s.” But that doesn’t mean the company will compromise on safety. The “guest service center,” as LaRosa calls it, is equipped with 150 work stations. But it’s now operating at 50% capacity so operators can stay at least six feet from their co-workers. Plexiglas separates supervisors from staff. Door handles and work surfaces are sanitized six times daily. Cubicles are cleaned at the start and end of every shift.