Uncovering Unconventional Labor Sources: The Hospitality Gig Economy
With labor challenges 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 a force within 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? Join us for a timely discussion on how the modern restaurant worker can offer a lifeline to your business.
Presented by Fourth
Previously, Clinton spent nearly 20 years at Bain & Company where he developed growth, operations and M&A strategy for clients across the United States and Europe.
