With the rise of the gig economy, many industries can benefit from using an on-demand workforce, especially restaurants. Managers face pain points that could be easily solved by partnering with an on-demand technology solution that seamlessly deploys gig workers. In this post we’ll examine some of these challenges and how Shiftgig eases common restaurant manager woes.
All businesses have call offs or no call no shows, but in restaurants they have an immediate and noticeable impact on other employees, customers and business. In most cases gig workers can be requested within minutes based on what position is needed and when.
Restaurants around a popular tourist area (think Wrigley Field in Chicago or Summerfest in Milwaukee) or seasonal businesses have staffing needs that fluctuate throughout the year. Unfortunately, it isn’t always convenient to hire seasonal staff. Gig workers can be requested for any length or time — whether it’s for a few days or a few months. Getting a Christmas Eve shift filled has never been easier.
Many states have overtime laws guaranteeing employees time-and-a-half for working more than a certain number of hours. Restaurant workers can work long hours. Having on-demand workers when full-time employees hit their overtime limits ensures the restaurant isn’t accruing additional costs.
With the unemployment rate hovering around four percent in 2018, it’s been difficult for restaurants to find employees. The National Restaurant Association reports that “three in 10 restaurant operators said they had job openings that were difficult to fill.” Additionally, on average, 61 percent of restaurants had issues hiring front of house positions. Front and back of house positions lack schedule flexibility so on-demand workforce technologies like Shiftgig help ease the burden of filling these shifts. Filling positions is easier because employees choose to work versus being tied down by a rigid schedule.
Restaurants aren’t strangers to using technology, whether it be through the creation of their own app or the use of point-of-sale systems. The entrance into the gig economy and using an on-demand workforce to manage this labor pool is a comfortable transition for businesses in the restaurant space. Interested in learning more? Talk to a member of our team today.