Here today, gone tomorrow. Does that apply to some of your recent hires? Short Cycle turnover in hospitality seems inevitable for some. Although you may sometimes deliberately hire hospitality talent for a short-term assignment (peak seasons, special events, etc.), investing the time and resources in training a new employee only to have him or her …
Restaurant recruiting is notoriously difficult and time-consuming. It’s especially important for large-scale operators with multiple venues to have a consistent, scalable process in place. Many operators choose to keep recruitment in-house, avoiding the potential pitfalls of using recruitment agencies, namely over-inflated fees and inconsistent candidate quality. That’s why we’ve developed an all-encompassing recruitment and onboarding …
Restaurant recruiting and onboarding goes mobile with Harri Hire Read More »
Independent contractors and gig workers have long been a staple of our industry — from bartenders to servers to delivery drivers to cleaning staff. Companies expand their employee workforces with these skilled people, who don’t get benefits. The “gig worker” is estimated to comprise up to 40% of the total U.S. workforce and has been …
The California Independent Contractor “Earthquake” Read More »
You can’t go to a restaurant or hospitality conference these days without hearing the T-word. T as in Talent. Talent is integral to all modern hospitality hiring trends, and there’s a right and a wrong way to find (and retain) quality talent. First, if you want to hire and retain the best people in our …
MUFSO and the “T-Word”: Notes from the Conference Read More »
Imagine if restaurant patrons had to order their salad from a different server from the one who brings their meal course. Or, if hotel guests received multiple receipts upon check-out and needed to talk to three different managers to get a total. Sadly, that has become the state of affairs in the restaurant and hospitality …
Planning schedules to reduce overtime is a difficult task at the best of times. It’s becoming even more important for restaurateurs to control OT as new overtime labor laws come into force on January 1, 2020. The new regulations put a 50% increase on the salary threshold for employees eligible for overtime pay. The Department …
Speak with a hospitality workforce expert to see what Harri can do for you!
Fill out your info, and we’ll be in touch soon to get it all set up!
Speak with a hospitality workforce expert to see what Harri can do for you!
Fill out your info, and we’ll be in touch soon to get it all set up!
Speak with a hospitality workforce expert to see what Harri can do for you!
Fill out your info, and we’ll be in touch soon to get it all set up!
Speak with a hospitality workforce expert to see what Harri can do for you!
Fill out your info, and we’ll be in touch soon to get it all set up!
Speak with a hospitality workforce expert to see what Harri can do for you!
Fill out your info, and we’ll be in touch soon to get it all set up!
Speak with a hospitality workforce expert to see what Harri can do for you!
Fill out your info, and we’ll be in touch soon to get it all set up!