Job increases were widespread across industries but particularly noticeable (about half) in food service. Following COVID-19-related lockdowns, restaurants slowed/closed and employees were furloughed. Over time, as the industry adapted to curbside service and slowly started to reopen, hiring managers were able to recall these furloughed employees. But…not all of these employees elected to return, for various reasons, including continued COVID concerns and the widely cited notion that they may actually be making more money being unemployed due to government subsidies.
So as a result, hiring managers turned to new workforce participants (most likely undergraduate students that have time on their hands because their schools closed). These people were not technically unemployed before because they were not actively seeking jobs. But if you pay them an extra $2 or $3 an hour, they will go get a job.