Press Room


Will hospitality still see a skills shortage?​

This question is as relevant now coming out of the lockdown as it was four years ago when Brexit was voted for by the people. In 2016, EU nationals represented between 12% to 24% of the workforce in the hospitality sector


Top tips to be a freelance chef

What is it like to be a self-employed chef today?

Clyde, chef working through Brigad for over two years, is talking about being an independent chef in London nowadays.

Our mission

Valuing work and making it accessible to all.
This is the mission that drives us every day and that allows thousands of self-employed people to earn a living while giving companies the chance to work with the best talent.

In 3 years, the equivalent of more than 2 million hours of work has been achieved through the Brigad platform. We are extremely proud to have enabled more than 10,000 freelancers to live freely from their skills.

They are talking about us

Inside Brigad

Report on the startup Brigad, specialized since 2016 in connecting qualified freelancers with companies in the hotel and catering sector.

Brigad and Unilever Food Solutions

Brigad, the first specialised service enabling professionals in the hotel and catering industry to find qualified staff on demand [...]

Brigad increased its turnover by 10 times in 2017.

Brigad makes it possible to respond to a heatstroke, an absence, or even to anticipate staff changes in advance [...]

Press resources

A press request?

Contact florence.boyer(at) who will be happy to discuss with you and answer your questions.