About half of the states opened their economies over the last couple of weeks with varied capacity restrictions and safety protocols. 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.
First things first – make sure they are active in HotSchedules.
With 67% of restaurant employees on furlough, managers will likely need to do a little bit of housekeeping in HotSchedules to get back up and running. Your employees could simply be inactive or maybe they need to be “rehired” and added back into HotSchedules and your POS. We put together this quick video to explain how to activate your team and get them back on the floor.
Forgot your password?
After an extended absence from work, managers can expect several conversations about lost passwords or logins to HotSchedules. Solve this problem quickly and easily by pointing your team to this article on recovering your credentials. Managers can also quickly reset it for the team member by following these instructions here.
Update staff availability for easy scheduling.
Hopefully, you have stayed engaged with your furloughed team members while using the messaging features available in HotSchedules. Now would be a great time to send out a broadcast message and ask them to update their availability. Some may have gotten part-time jobs or gig work. Your minor team members are likely out of school and available at different times. Up-to-date availability will make creating that next schedule so much easier.
We hope these tips and resources will help your team get back into the swing of things. If there is something else we can help you with, check out our support center. As always, our customer care team is here for you by phone or email around the clock.
We spoke to COO of Smokey Bones to discuss their strategy behind the ghost kitchen partnership with Kitchen United and their focus on enhancing the delivery experience by adopting a technology-first culture.
Each time we interact with restaurant leaders and their management teams, we ask them what their biggest operational challenge is – and they always say labor. And with a topic so vast as labor, a number of factors can impact how you optimize it…
As if this year hasn’t been complicated enough, 2020 also brought new Fair Work Week requirements for Philadelphia and Chicago. Predictive Scheduling laws are now in place for six cities and one state, primarily impacting the restaurant and retail industries.