_{At ezCater, we’re dedicated to helping restaurants grow a successful catering business. That’s why we’re excited to share this video series featuring insights and lessons from industry experts behind thriving catering programs.}

Staying plugged into industry news is an important part of operating a restaurant. Because if a major trend starts rocking the catering industry, it’s probably going to affect your business, and knowing about these developments in advance can help you get ahead. 

In this video, Gracie Prasanson, Director of Off-Premise Sales at Jason’s Deli, shares insights on the latest workforce trends shaping the restaurant and catering industry. Watch our video to learn how trends in the labor market will shake up the catering industry in the next decade, and how you should orient your catering business to the labor shortage and the gig economy to come out on the right side.

Video Takeaways:

• Restaurants are jockeying for employees due to two major industry trends: labor shortage and an oversaturated restaurant market. One way to deal with the worker shortage is to offer entry-level catering employees a future with your company to motivate them to stay. 
• If you are in the early stages of building your catering business and don’t yet need full-time employees, you may save money on labor by relying on contract workers.
• Eventually, the gig economy may shift the dynamics of your restaurant and catering teams, as temporary workers may be less invested in your business than full-time employees who have been with your company for a long time. 

Gracie Prasanson is Director of Off-Premise Sales of Jason’s Deli, where she started as a one-woman sales team and rose through the ranks. A 30-year restaurant veteran, she has a passion for building winning sales teams and for developing strategies to help restaurants grow.