[Case study] Maximizing flexible labor to 11x project volume, in one week

[Case study] Maximizing flexible labor to 11x project volume, in one week

When Gift Six the Wrappery received an order from an exclusive, luxury retail brand, they knew it couldn’t be passed up. The catch? Their team had to produce 11,000 wrapped and ribboned gift boxes, all in four weeks.

Staying financially stable with steady work and flexible shifts 

Staying financially stable with steady work and flexible shifts 

When Claudy C., Instawork Professional based in New York City, lost his job during the pandemic, he was short on options. Here’s how Instawork helped him stay financially stable.

Road to recovery: pandemic pies with Danny Stoller of Square Pie Guys

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.

Between Onstage Gigs, A Musician Makes Ends Meet with Another Kind of Gig

Between Onstage Gigs, A Musician Makes Ends Meet with Another Kind of Gig

When flexible work helps make time for creative pursuits, passions can really pay off.

Road to recovery: resetting standards with the Chef at Whim Hospitality

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: rethinking recruiting with Greg Stewart

Road to recovery: rethinking recruiting with Greg Stewart

Greg Stewart echoes concerns that run throughout the food-and-entertainment industry about what the future looks like and making a space to operate more profitably.

Road to recovery: The future of food with chef Nick Brune

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

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.

CateredToo Adjusts Staffing Model as Industry Changes

CateredToo Adjusts Staffing Model as Industry Changes

There is no doubt in my mind: the Hospitality Industry will be back in 2021! But, will the industry look the same as it recovers? No. Will we need to change how we work in order to thrive in the new marketplace? Yes!

The Tough Get Going with Bill Hansen

The Tough Get Going with Bill Hansen

When South Florida catering legend Bill Hansen was asked about his approach to such a tough year for the catering business, Bill responded with this simple adage: 

“When the times get tough, the tough get going.”

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