[SamAdams76]

Good employees are hard to find so I doubt restaurant owners are going to substitute permanent workers with what boils down to a temporary staff that can change every night just to save a few bucks. As well, the reputation of their restaurant will go down the drain quick.

But employees banging in sick or not showing up is a big problem in the service industry. Having this "on demand" temp service will plug the holes and smooth out the workload so that your Saturday night is not a total train wreck because half your waitstaff called out (it happens).

I remember being in a restaurant with my wife one night and this poor girl was waiting the entire restaurant all by herself. It wasn't a huge restaurant but there was close to 20 tabletops and she was all alone. Some of the other customers were giving her grief and she was almost in tears. We wanted to get up and give her a hand. She did a great job overall given the circumstances and we left her a 50% tip.

[Pearls Before Swine]

I see your point.

And, the interviewed restaurant using this outfit’s services sees it the same way. They hire lower level employees, but not cooks, for exactly the reasons I expressed. Maybe the business will primarily provide lower staff as it settles into it’s steady state.

[bgill]

In HS, there were just three workers running a little hole in the wall. One cook, a sometime dishwasher and a waitress to cover about a dozen tables and the counter stools. It was always full during lunch. I waitressed on the weekends during the early morning coffee drinkers and the lunch crowd. It wasn’t a big deal.