Think about it- the best workers are not looking for employment commitments. As an aside, a portion of the worker pool actually come from outside the F&B space (academia, fire protection, IT/technology), because they have previous industry expertise. These workers choose SnapShyft as an alternative to having multiple employers, in exchange for near-instant pay (typically within 30 minutes of shift conclusion), access to great banking, healthcare, telemed, and even retirement. We have strict policies on performance, behavior, etc in order to remain as an approved worker. The core tenet of our marketplace is accountability- enforced through our Community Guidelines. And all workers are thoroughly screened with background checks, I9 verification, and sex offender registry check, and of course reference checks. Thor: All approved workers must be presently employed or have verifiable experience in food manufacturing, food service, hospitality, and any other related experience for various shifts that are offered. It’s helped me to broaden my horizons, meet tons of people and see new places. It’s a great way to make easy fast money. “SNAPSHYFT is really easy to use, and when you’re available you can go select a shift that fits your schedule. It works and I’m excited to see it continue to expand.” SNAPSHYFT is the most genius concept ever. At some point every restaurant experiences this. “I’ve been in the industry for 7 years and people don’t want to come in on time or at all, so it affects everyone on the team. “As the guy responsible for staffing at the Indianapolis Motor Speedway, and the largest single day sporting event in the world, I find SNAPSHYFT to be a thrilling breakthrough in the ability to solve staffing issues.” Kirk Dooley, Director of Event Operations, Indianapolis Motor Speedway, Indianapolis, IN
We have access to a qualified pool ready to go and an instant answer to my problem.” We are constantly dealing with call offs and no shows, and now we don’t have to search, train, and hope people show up when we need them. I know they are vetted out and capable of working in multiple settings. SNAPSHYFT has created a bridge to filling this hole in the schedule by instantly filling it with competent hard working industry pros. “Where I need help is when an employee calls off and leaves a hole to fill, and not having employees to plug in. Scott Wise, Owner, Roots Burger Bar Founder, Scotty’s Brewhouse, Indianapolis, IN Sales are actually up double digits and that’s because we can put more product out for our guests to enjoy.” Our guests no longer see that we are understaffed because we’re using a resource that solves the problem reliably. The quality of the workers and the quality of the support is top notch. “SNAPSHYFT brings the quality of workers we need, ready to work, taking the pressure off of us.
John Rowe, Owner, Tijuana Flats, Indianapolis, IN
Thor: Here are some example business and worker commentary about SnapShyft: SnapShyft enables access to fully vetted and experienced workers on-demand… In short, we’ve been able to remove multiple points of friction to enable maximum worker mobility. The staffing status quo has been literally killing businesses and handcuffing millions across the country, and by taking a worker-first approach we can supercharge the way those businesses staff up- blending the best parts of the gig-economy with comprehensive support, and an ever growing pool of actual seasoned industry pros ready to work. We realized by taking care of them as priority #1, and making it easier for workers to parlay their skills on-the-fly, we can actually better help the businesses and by extension the community at large. In the time since that hot Florida day, what began as a way to help businesses recruit workers became a way to help the people- the severely overlooked & underserved workers in the industry. So within 10 days, I took my business plan, low-fi mockups, and market research and began soliciting feedback from industry players, friends, and my co-founder Stephanie. A combination of too much sun & beer, the realization I had become a father, and an innate disdain for the status quo led to an obsession. Thor: Believe it or not the story begins with me waking up on the bathroom floor with a massive hangover- I felt like I was sleepwalking in a way- having literal visions of how the staffing industry is broken- specifically for hourly workers in the food service/hospitality field, and seeing numerous ways to potentially remove friction in the process.
0 kommentar(er)
