You work for a famous chef and restauranteur heading up HR for their California restaurants. They are very much on the front edge of creative gastronomy. Their cuisine depends on hyperlocal ingredients. To make their cuisine, they need the freshest produce and much of it they cannot grow on their own in their own gardens. Accordingly, they create relationships with many local organic farmers to provide ingredients daily. Most of the farmers are within a 100-mile radius of each restaurant location. But because the chef likes the best produce from various farmers and the freshest possible produce, they require daily pickup from each farm. Accordingly, the restaurants use delivery drivers to drive from farm to farm to pick up produce.

The restaurants classify the delivery drivers as independent contractors. Use the IRAC method to discuss whether you believe that this classification is accurate, what the risks are of this classification, and whether you recommend classifying the drivers as employees rather than independent contractor and the implications of changing their classification.