Employee Case Study - Megan
At the beginning of the Serving the Future project, Megan worked as a seasonal chef in a hotel in a remote rural area.
FAIR WORKCASE STUDY: DISTILLERY + HOTEL
This employer operates a hotel and distillery in the north of Scotland which has grown significantly in the past eight years and now employs almost 150 staff, working across 20 buildings.
FAIR WORKCASE STUDY: FISH AND CHIPS
This employer operates a multi award-winning seafront take away and restaurant. Established in the mid-2000s it now employs sixteen staff and is proud to be a real Living Wage employer.
FAIR WORKCASE STUDY: HOTEL
This employer operates a collection of ten properties across remote locations. The hotel chain has a workforce of around 650 employees, fluctuating seasonally by about 100 to 150 workers.