[Survey] State of Hospitality Business in 2021
With the hospitality industry poised to bounce back in a big way, we wanted to hear how companies are gearing up, where their heads are, and how we can be ready for them in 2021 and beyond. We partnered up with the International Caterers Association to surveyed over 100 catering and hospitality businesses in April 2021—here’s what they had to say.
[Survey] How Are Workers On Instawork Different?
Our customers repeatedly tell us that Instawork Professionals are different. While it’s hard to pinpoint, they note how the workers are consistently motivated and reliable. To dig into how and why this is, we conducted a survey of over 400 Instawork Professionals to learn what sets them apart. Here’s what you need to know.
Temp Workers vs. Gig Workers: What’s the Difference?
There are classification differences and plenty of data to tell us who these workers are and what their priorities are. Across all categories of workers, there will be a range of skills, experience levels, preferences, and processes—so the more you know about what you’re getting with each, the easier it will be for you to find great matches.
Let’s start by looking at two broad categories: temp workers and gig workers.
Road to recovery: pandemic pies with Danny Stoller of Square Pie Guys
Nine months after opening their first brick and mortar restaurant in 2020, Danny Stoller and Marc Schechter, better known as the “Square Pie Guys,” were set to release their new spring menu. The following week, San Francisco went into shelter-in-place, and they had to adjust to the new reality.
[Takeaways] Should companies mandate vaccinations for frontline or service workers?
For our latest roundtable, I hosted Devjani Mishra, shareholder at Littler Mendelson, P.C., the world’s largest dedicated employment and labor law practice. Devjani brings a wealth of practical and strategic experience, as she advises employers on how to navigate workplace continuity while businesses begin returning to an increasingly in-person reality fueled by the promise of widespread COVID-19 vaccinations.
Road to recovery: resetting standards with the Chef at Whim Hospitality
Chef Jesse Genovese of Whim Hospitality on resetting norms and all the new paths that presented itself. His story honors the creative wanderlust of dishes in the most impressive kitchens in Hawaii, Spain, London and Los Angeles before settling in Austin at Whim.
Road to recovery: The future of food with chef Nick Brune
Chef Nick Brune has always been trying to innovate in the food industry. Nick started his career in New Orleans, moved to Los Angeles to become a Chef at Kai’s Catering, and then eventually manifested his passion for organic food with the creation of Eco Caters.
Road to recovery: Building a brand with Michel Malecot
Michel Malecot, the Founder, Chef, and Owner of The French Gourmet, Inc, is a legend in the San Diego catering and bakery world. In an interview with us, he discussed building a brand during Covid, corporate vs. social events and staffing challenges in 2021.