Industry
Hospitality and catering
Seasonal peaks, weekend surges, sudden absences.
In hospitality, understaffing isn't theoretical: December, wedding season or a flu wave is enough to make Saturday night critical. At that point you're not recruiting, you're looking for someone who can be there tonight.
We often work with caterers and bars as an ongoing partner: we know the venue, the menu and the expectations, so a stand-in doesn't start from zero.
What's typically needed
- Waitstaff for weddings, galas and corporate dinners
- Bartenders and cocktail staff for bars and events
- Kitchen porters and dishwashers at peak
- A standing weekly rota with a familiar crew
Typical difficulties, and what we do about them
Two people drop out on Saturday morning
For ongoing partners we hold weekend reserves, so replacements arrive within hours.
The stand-in doesn't know the venue
In an ongoing partnership we send the same people who have worked with you before.
A seasonal peak your own headcount can't cover
We flex the crew week by week, so you don't hire year-round for December weekends.
What we supply here
Frequently asked questions
Can I book staff on a standing weekly rota?
Yes, it's one of the most common arrangements with bars and restaurants. You get a fixed weekly rota and the same crew.
How fast can you send a stand-in?
Within hours for ongoing partners, and typically next-day otherwise.
Hospitality and catering
Seasonal peaks, weekend surges, sudden absences.
- A real quote within 24 hours
- Replacement guarantee for drop-outs
- No minimum order
- A dedicated coordinator on every booking