Uncovering Unconventional Labor Sources: The Hospitality Gig Economy

With the labor shortage creating major disruptions throughout an already fragile restaurant industry, operators are turning to an unconventional source to staff their restaurants: gig workers.

Long seen as a resource only for the delivery space, the restaurant gig worker is quickly becoming an essential force of the American restaurant scene. How do these workers play into existing perceptions of the hospitality worker, how do they fit into your existing teams, and how does your restaurant need to balance its culture to attract this new source of talent while retaining what you already have?

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