Repurposing workers can serve as a vital lifeline for many restaurant companies.
More than 6.5 million Americans filed for unemployment this past week, crushing the previous record of 665,000, which occurred during the 2008 recession. Those shocking numbers have meant bipartisan agreement on an unprecedented stimulus package, but they’re more than just numbers—each digit represents a person who is suffering, in many cases, along with their families.
That’s why it is so vitally important that we do everything in our power to save those jobs that can still be saved and improve livelihoods in the process. While the conversation around jobs has revolved almost exclusively around stimulus, having businesses rethink their employee strategy to repurpose their workers and survive this new reality deserves to be part of the conversation.
“Servers? Don’t need them. Cashiers? They’ll have to claim unemployment benefits. Dishwashers? Well, no one is eating in.” Those seemingly immovable realities for restaurants have led to many thousands of layoffs, with holdouts moving in the same direction. It’s terrible for the economy and its consequences for workers, who our society depended on to keep us running every single day, are far reaching. Laying off workers, however, isn’t the only solution to keep these businesses afloat.