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Oct. 6, 2021

The Restaurant Labor Shortage and Minimizing Legal Risk in Hiring, Firing, and Keeping Staff

By Nick Ladin-Sienne

FSR Magazine

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.

View full article here.