As recruitment and retention continue to be a challenge for employers, on-demand pay — where employees are paid after every shift as opposed to every two weeks or twice a month — is experiencing a boom.
While unemployment benefits are certainly a major cause for the labor shortage right now, the root of the issue is far deeper than that.
You don’t have to be a top chef to make money as a foodie. There’s a plethora of side hustles for food lovers, such as doing food photography and reviews, offering cooking classes, and working at restaurants, bars and — eventually — events.
As a business leader, there are a number of things to consider when faced with external threats like an unstable economy and a public health emergency.