Why we started Standby
Although 50% of the US workforce is projected to be in gig-work by 2027, most restaurants are unable to tap into this workforce due to worker misclassification risk and lack of liability coverage. The Food & Beverage industry faces two realities: demand is fluctuating and margins are tight. Labor is one of the leading costs for restaurants. They simply can't afford to be over-staffed, but need to ensure they have proper staffing for the busy periods.
That’s where Standby comes in. We enable restaurants to scale their staffing up or down to match demand – all while remaining compliant and insured.