HotSchedules Announces New Shift Ratings Feature to Gauge Team Satisfaction and Drive Employee Retention

Team satisfaction ratings empower workers and offer managers insights into potential engagement issues.

AUSTIN, Texas and ATLANTA, Georgia – May 16, 2019 — HotSchedules©, the leading provider of workforce and back office solutions for the restaurant and hospitality industries, today announced the release of Shift Ratings features that allow operators to measure employee satisfaction. These features are designed to give employees a voice and enable managers to address potential retention problems before they happen.

With these new Shift Ratings features, employees can anonymously rate their shift with one tap in the popular HotSchedules mobile app. To make it even easier, employees can also select from configurable reasons why the shift was good, bad or in between. Additionally, managers can view overall satisfaction scores and monitor trends in the data in an effort to lower employee turnover and improve the guest experience.

“One of the hardest things to get from staff members is honest feedback. I love that the shift-rating feature provides them with a safe and anonymous way to address real-time issues that management can use,” said Erik Zepeda, assistant general manager at Salt Lick BBQ in Driftwood, TX, a HotSchedules customer who has beta tested the feature since 2018. “The quiet voices have a chance to be heard and the loud voices have a more constructive outlet. This update just adds to the ways that HotSchedules has already revolutionized staffing.”

These new features come at a time when employee engagement is an important metric for restaurateurs. According to Gallup, only 15 percent of employees are engaged at work. With unemployment at record lows across the United States, employee retention is a concern for operators in all segments.

“Knowing whether your employees are happy can be difficult, but these new capabilities allow managers to find trends that create a negative shift experience,” said David Cantu, co-founder and chief customer officer of HotSchedules. “HotSchedules has offered employee engagement tools like surveys and broadcast messages for years. We are thrilled to further enhance the experience by giving employees a voice and providing managers with actionable data that could help lead to higher engagement, higher retention, and a better customer experience.”

The HotSchedules team will be at the 2019 National Restaurant Association Show, May 18th – 21st, discussing engagement and labor management strategies in Booth 5665. David Cantu will speak on a panel titled, “The Key Characteristics of High Performing GMs – Forecasting Competency” on Sunday, May 19th at 3 p.m. in the Innovation Theater: North Hall – Booth 5575. Additionally, HotSchedules Vice President of Solution Engineering Mary Hamill will speak with Lori Goldstrohm, Vice President of Operations Services at CAVA, on a panel titled, “Engagement Tools to Attract Top Talent and Drive Growth” on Tuesday, May 21st at 12:30 p.m. in the Innovation Theater: North Hall – Booth 5575.

About HotSchedules, now powered by Fourth
HotSchedules, now powered by Fourth, provides end-to-end, best-in-class technology and services for the restaurant and hospitality industries. Their supply chain and workforce management solutions, coupled with the industry’s most complete data and analytics suite, give operators the actionable insights they need to control costs, scale profitability, improve employee engagement, and maintain compliance. Headquartered in Austin, Texas, HotSchedules, now powered by Fourth, serves more than 7,000 customers across 120,000 locations globally. For more information, please visit www.fourth.com 

About Salt Lick BBQ
Salt Lick BBQ, a Texas legend since 1967, serves up world-renowned barbecue with a side of Texas Hill Country hospitality. The Roberts family recipes have roots back to the wagon trains in the mid-1800s where Bettie Howard, great-grandmother of current owner Scott Roberts, would barbecue the meats by searing and then slow cooking them over coals. This is the same method used today to serve customers delicious barbecue in a warm and inviting atmosphere.