Understanding Fair Workweek: What is Premium Pay?
Is your hospitality business prepared for Fair Workweek and predictability pay regulations?
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What Restaurants and Pubs Can Learn From QSRs
Hospitality had a tough ride in 2020. Even for those who were lucky to see increased demand, like quick service restaurants (QSRs), it’s been far from easy. Previously, QSRs were always the poor relation. Yet they’ve now become icons of the pandemic. They’ve fought their corner and proved themselves to be recession-proof by pivoting, quickly …
Understanding Fair Workweek: What is a Good Faith Estimate?
Unpredictable work schedules have plagued the restaurant and service industry for decades. Last-minute schedule changes and chaotic hours create a stressful work environment, putting a huge strain on front-line employees.
How Brexit Will Impact Your 2021 Workforce
Our non-UK employees voted with their feet when it came to Brexit. We began to bid farewell to our team members from the EU long before the pandemic struck. According to research by ‘Hospitality and Catering News’, EU nationals make 24% of our industry’s workers, increasing to a staggering 75% in London… if we take …
CDC Guidelines For Reopening Restaurants, Dining Rooms, and Bars
The National Restaurant Association recently responded to a Stanford University study that called restaurants ‘superspreaders’ sites, claiming the study is flawed. “The Association faulted the research for being based on modeling and not on real-world contact tracing, among a number of other issues.” The NRA explained, “Researchers tracked the movements of 98 million Americans in …
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From the Frontlines: A Conversation with Jacqueline Farmer
In this series, Harri is highlighting members of our team who are up to big things and have big insights into the hospitality industry. This week we have Jacqueline Farmer, Enterprise Sales Executive at Harri. We discuss tip culture, how it affects customers’ behavior towards servers, and a restaurant’s responsibility to step up.