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October 2021

Managing the Foodservice Labor Shortage

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.