This has been a challenging year for anyone working in restaurants and hospitality. Everywhere you look, there’s news about restaurants closing their dining rooms, trying to pivot to a new way of doing business, or, devastatingly, concluding that they can’t survive through the COVID crisis. Across our more than 20 years serving this industry, we have been through many economic crises, but nothing compares to what we’re facing today.
Like all organizations that serve the restaurant industry, HotSchedules is also feeling the impact. Yesterday, we had to take the heart-breaking action of furloughing or laying off roughly a third of our team members. It is our hope that as the industry begins to recover, we can welcome many of those employees back. We just don’t know what the future holds. We also asked many team members and the entire leadership team to take a pay cut to help save team members and to help customers where we can.
To our team members impacted by our cost-cutting measures, we already miss you. You were not affected because you did anything wrong. You have been an important part of our culture and our success and we want to recognize you for your contributions to this point.
As a company, we are wholly committed to doing all we can to move forward through this crisis and into recovery as quickly as possible. We will do it with smaller teams and less budget, but we pledge to stay in touch with our customers, to live up to our service level commitments, to help out in any way we possibly can, to be ready to help customers ramp back into full service when they can, and to continue on as a viable company for years to come.
Hang in there. A brighter dawn is not so far away.
Recently, we were fortunate enough to be able to sit down to a virtual chat with two independent restaurant owners who are trying to navigate the re-opening process in the world of COVID. David Cash, owner of Dallas-based Smoky Rose and Dan Fugman, owner of Denver-based Max Gill and Grill, shared their experiences and how they are preparing for the new normal.
Many full-service restaurateurs are cautiously evaluating consumer interest and local health updates to determine when they will open their doors. As you wrestle with the question of when to reopen your business, here are a few tips for bringing your team back on to HotSchedules.
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