Oct. 6, 2021
In the past 19 months, restaurants and bars have taken drastic measures to survive (and in some cases, thrive) under pandemic conditions. While technological and other adaptations have offered limited success, one challenge remains – staffing shortages.
Partner Colin Barnacle and associate Nick Ladin-Sienne recently explained factors behind the shortage such as the unique nature of foodservice work in a global pandemic, along with potential legal risks in talent management for restauranteurs. Their article, published online in FSR Magazine, encourages restaurant owners and managers to carefully consider each decision to hire, fire, or retain staff to avoid potential claims under various federal, state, and local anti-discrimination laws.
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.