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 —…


Hiring has been super rough for a majority in foodservice & hospitality. This pain is not evenly distributed however. And the business owners and operators that have it the worst are also those stuck in a fantasy land where denial and condescension reign. Because every owner-operator double-majored in Hospitality Management…


Dear [Restaurant, Bar, Food Truck, Ghost Kitchen, Catering, Hotel] Operator:

I am writing this letter as a “hard truth” attempt to offer a bit of clarity, and, God-willing, knock some sense into your perturbed mind— and maybe provide affirmation that brighter days are ahead if you can strip away bullshit…


I am a champion and advocate for the gig-economy and people having a side hustle or two. Every individual has unique skills or abilities or assets — time being one, that can be put to use to make money. …


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…


In the foodservice and hospitality industry the battle to attract workers to open jobs is being driven by an overall smaller industry labor pool stemming from limitations in how companies are competing for and ultimately recruiting workers. As workers continue to depart food service in droves, a trend that picked…


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…


Pre-pandemic, despite the total number of restaurants nationwide increasing +16% (‘07’-’18), new entrants joining the labor pool were drying up or flat (leading up to the COVID-19 pandemic). The teen labor force participation rate has been stagnant for 4 yrs and counting— In 2007 there were 1.7M teens working in…

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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