COVID-19 has introduced a slew of new challenges to the restaurant industry, including those related to human capital management. With restaurants closed across the country or offering limited services, many operators are laying off or furloughing the employees they can no longer afford to pay. When shelter-in-place orders begin to lift and businesses reopen, restaurants will be left understaffed and unequipped to manage customer expectations. In response to these staffing woes, restaurants are placing a greater reliance on third-party delivery partners. Mounting criticisms and concerns geared towards these platforms are leaving many resistant to using the services, further reinforcing the importance of deploying your restaurant’s own, trained, uniformed staff to facilitate deliveries. | 
