Catering Foodservice & Events Magazine
To survive amid the COVID-19 crisis, caterers and events companies have made difficult decisions – from creating sustainable business models to technological innovation to reductions in staffing. As the pandemic and its impacts continue to evolve, labor management has become a chief concern for such business owners.
In an article for Catering Foodservice & Events Magazine, partner Colin Barnacle and associate Nick Ladin-Sienne drew on their combined foodservice industry experience to discuss the top legal considerations for caterers when thinking about whom to hire, whom to fire, and how to retain existing staff. Their article offers insight into the unique challenges and the competitive market for staff that foodservice businesses must be mindful of to avoid potential discrimination claims and other negative effects, including on morale and guest service.
These materials have been prepared for informational purposes only and are not legal advice. This information is not intended to create, and receipt of it does not constitute, an attorney-client relationship. Internet subscribers and online readers should not act upon this information without seeking professional counsel.