Driven by a smaller industry labor pool, labor force participation rates, and historic trends in industry recruitment, retention, and absenteeism — the most impactful movement in foodservice and hospitality will be operators embracing new technologies to improve the odds of winning in the war for talent and employee retention —…

As they are prone to do, corporate economists lead many to believe that an increase in the federal minimum wage leads to trouble, such as a reduction in employees on payroll, reduced hours for remaining employees, increased prices for consumers, and potential fallout leading to business closures. Contrary to this…

For those that don’t know, I am the Founder and CEO of SnapShyft, a technology startup that connects hospitality and food-service businesses with fully vetted & experienced front or back-of-house staff, on-demand. Our platform supercharges a manager’s ability to get great staff working on a short-term, seasonal, or long-term basis…

While wrapping up the absolute wildest shit show of a year and looking for hopeful signs for improvements in the months to come, rather than just reflecting on the last 365 days, making plans and setting goals for the new year, I’m really focusing on ways to keep my eyes…

A new rule recently finalized and published by the Department of Labor is set to take effect early in 2021. It short, it will allow restaurant owners to take tipped employees’ tips to pay “back of house” workers, such as cooks and dishwashers.

While on the surface this looks like…

Thor Wood

Thoughts on being a startup founder, the foodservice & hospitality industry, the future of work and the gig-economy, & social impact https://linktr.ee/snapshyft

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