Expert Insights
August 12, 2026
How can restaurants protect their people and reduce risks tied to misconduct?
In this Expert Insights interview, Audrey Hogan speaks with Brad Hilliard of WorkShield, a tech-enabled service helping employers address workplace harassment, discrimination, and bullying. Brad shares how restaurant environments—often decentralized and fast-paced—are uniquely vulnerable and how WorkShield gives operators visibility and tools to resolve issues swiftly and consistently.
Watch the full video to learn how a safer workplace boosts brand strength, improves employee experience, and ultimately supports long-term success in hospitality.
Workplace misconduct is a real risk in restaurants: Harassment, discrimination, and bullying are prevalent in decentralized, high-stress environments.
Proactive solutions matter: WorkShield offers tech-enabled services to help operators address and resolve incidents consistently before they escalate.
A better employee experience drives business success: Putting people first helps restaurants deliver stronger guest experiences and avoid costly disruptions.
Hospitality depends on people: Leaders are beginning to look past daily staffing stress and focus on long-term culture and workplace health.
Events like this highlight long-term thinking: Restaurant leaders are shifting from survival mode to future-focused strategies.
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Workplace Misconduct: Unethical or inappropriate behavior in the workplace, including harassment, discrimination, and bullying.
EEOC (Equal Employment Opportunity Commission): A federal agency that enforces laws against workplace discrimination.
Decentralized Workforce: A workforce spread across multiple locations or shifts, often with inconsistent oversight.
Hospitality Industry: Businesses that focus on customer service and guest experiences, such as restaurants and hotels.
Tech-Enabled Service: A solution that combines technology with expert human support to improve outcomes.
00:05 – Audrey Hogan:
I just met you, I know nothing about what you do. Would you give me a little overview about WorkShield?
00:10 – Brad Hilliard:
Absolutely. WorkShield is a tech-enabled service based in Dallas. We help employers mitigate the risks associated with workplace misconduct — harassment, discrimination, bullying — which are unfortunately very common. We help prevent these incidents from escalating into costly legal issues, EEOC claims, or EPL insurance matters.
00:38 – Audrey Hogan:
Did you sit in on the Women in Restaurants panel this morning?
00:48 – Brad Hilliard:
Yes, I did. I loved hearing from all the panelists. Especially their focus on genuine care for employees, beyond just metrics. That’s what creates a nurturing atmosphere. And of course, that kind of culture does affect bottom-line success.
01:23 – Audrey Hogan:
Exactly — those things aren’t just fluffy anymore, they make real financial impact.
01:35 – Brad Hilliard:
Right. And what’s been great at this conference is hearing how restaurant leaders are finally moving out of “staffing crisis” mode. Coming out of the pandemic, HR teams were burned out. But now, companies are thinking long term — how do we align employee experience with customer experience and create a stronger brand?
02:24 – Audrey Hogan:
Absolutely. So what brought you to the Workforce Management Summit?
02:35 – Brad Hilliard:
Restaurants are still hotspots for workplace misconduct due to factors like decentralized operations, late-night hours, alcohol, and inconsistent management. We want to give leaders visibility and the ability to address these incidents quickly and consistently.
03:18 – Audrey Hogan:
Totally reminds me of the real-life chaos. I once had a prospect be 25 minutes late to a demo because they caught an employee smoking crack in the bathroom.
03:57 – Brad Hilliard:
Exactly. That’s the reality in this industry. We want to take that stress off their plates so they can focus on leading their teams.
04:20 – Audrey Hogan:
Because hospitality is still a people business.
04:22 – Brad Hilliard:
Exactly. The brand is the experience. Leaders should be painting that experience — not getting dragged down by preventable drama.
05:00 – Audrey Hogan:
Any great takeaways from the event?
05:00 – Brad Hilliard:
It’s refreshing to see restaurant leaders finally look at the long-term horizon again. They’re not just reacting — they’re dreaming, planning, and building something lasting.
05:29 – Audrey Hogan:
I love it. For anyone who wants to connect with WorkShield, where should they go?
05:38 – Brad Hilliard:
Check out workshield.com or follow us on LinkedIn — we’re very active there. And if you’re in Dallas, come visit us at Energy Square!
05:59 – Audrey Hogan:
Any more events this year?
06:03 – Brad Hilliard:
We’ll be back at this show next year and are exploring others. We’re leaning into events and face-to-face engagement more than ever.
06:19 – Audrey Hogan:
Awesome. Thank you so much.
06:26 – Brad Hilliard:
Thank you!
Awesome.
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