Considering the disruption that the restaurants and food services industries have experienced in recent months, and even with the effects that emerging technology solutions have been having on the competitive landscape, a call for change must be applied to how staff do their jobs. That has a knock-on effect to all kinds of business areas like retention, labor cost management, and even to the way that service jobs are defined. How does this connect with the important mission of sustaining resiliency in the 2020s? Here are some elements to consider.