Competition among restaurants has always been intense, but today, competition to attract and retain staff has never been so tough. In a recent survey conducted by TouchBistro, 100 per cent of restaurant owners surveyed said they have struggled to staff their restaurants in the past year, with 88.9 per cent saying that skilled cooks are the hardest positions to fill. What’s more, labour shortages are becoming increasingly severe as retirees grow, and youth interest — traditionally the industry’s demographic — declines.
“At 7shifts, we are hearing from customers that rising labour costs are no longer the only thing that keeps them up at night. Having access to talented, qualified staff has quickly grown into a major concern,” said Jordan Boesch, CEO of 7shifts. “We are in the businesses of helping managers lower labour costs and increase operating efficiency, while saving time on scheduling and improving team communication, so partnering with Hyr is a natural fit as it provides tremendous value to operators and staff alike.”
Hyr connects businesses and workers to fill any shift, at any time. When there is an increasingly tight labour market, and a very shallow labour pool, Hyr connects businesses with qualified hospitality workers when they are looking for each other.
“I think of it as skill sharing,” said Daimin Bodnar, co-owner of Toronto’s staple, Hemingway’s. “I was an early adopter of 7shifts, because their technology allows me to clearly and easily track my labour costs. That’s why I am so excited about this partnership Hyr helps me find people, when I need them, and 7shifts tells me when I need them. Having these two platforms integrate will be a huge support for my business, and frankly, the industry.”
How it will work: 7shifts and Hyr will be able to predict when a worker is needed to fill a shift at a 7shifts customer location. That way they will ensure that every shift is covered — whether it be a scheduled shift, a no-show or call-off.
“Hyr has attracted over 11,000 pros (workers) who are looking to earn extra money,” said Erika Mozes, COO at Hyr. “The pros using the Hyr platform are qualified, accountable workers who are already, or used to work in, the industry and want to work differently than in that traditional worker-business relationship. On the flip side, we connect business to extra hands, when they need them. We know sharing staff will soon be the norm in the industry – just as making a reservation online, ordering from your home, and scheduling with an intuitive tool.”
Edited by K. Fanning
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