Redundancy is a tried and tested method for reducing cost in a business. However, it can be expensive and risks losing valuable staff, not to mention the negative impact on staff morale and reputational issues.
As leisure, food and drink operators transform their businesses in response to the pandemic, there could also be opportunities for redeployment to support new growth areas.
In this presentation, Ed Cotton walks through the various alternatives to redundancy and explains why they might deliver a more favourable outcome, especially if you’re looking for a more short-term solution.
He explains how they work, his experiences and shares his advice.
If you'd like to skip to certain sections, you can use the timestamps below:
Helping you navigate your business through the risks and opportunities that Brexit will bring.
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Read moreThe pandemic has had a deep and long-lasting effect on the leisure, food & drink sector, forcing operators to embrace new ways of attracting and servicing customers.
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Read moreThere's a growing demand for retailers to do more to attract the Purple Pound – the collective spending power of disabled shoppers, estimated to be worth around £274bn. We look at the opportunities, the legal issues and...
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Read moreKeep on top of the employment law issues that matter most to you and your business with our new podcast.
Read moreWe provide strategic and business as usual advice covering all aspects of employment law, as well as dealing with disputes, mediations, complex tribunal claims.
Read moreOur team has experience in all areas of restructuring, whether involving redundancies and reduction in staffing levels, or a change in benefits and terms and conditions.
Read more