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This quarter has been tough on our competitors in talent technology platforms. There’s news of consolidation, leadership changes, and potential layoffs -- all cause for concern. Meanwhile, here at Harri HQ, we’ve spent these past couples of months celebrating some exciting milestones and we couldn’t wait to share them with you:
Cue the fanfare! Harri has been recognized as a Top-50 Startup in the United States by LinkedIn. The professional networking site weighed factors such as interest in the company, engagement with employees, job interest, and retention to rank the most sought-after startups where professionals want to work and more impressively, stay. LinkedIn cited Harri’s ability to make life easier in the hospitality industry – a tough sector with one of the worst employee turnover rates – by owning all stages of the hiring process, from sourcing hotel and restaurant workers to managing employee schedules. What an honor. "Five years ago,” says CEO Luke Fryer, “we began the Harri journey with a vision of creating the next generation of broadly capable, industry optimized, employee management technology. This was and continues to be an audacious but increasingly achievable goal that's validated by moments like this."
Growing Our Team
While the job market suffers elsewhere, we’re happy to announce that we’ve just hired our 100th engineer and are on track to double that number in the next 12 months. Finding and retaining a skilled engineering team means we can continue to develop a powerful suite of tools to help you with your talent needs, create seamless and user-friendly platforms, and deliver unparalleled customer service.
Expanding Our Global Footprint
Not only are we growing our own staff, we’ve hit a fantastic landmark in growing our customers. Since launching in the United Kingdom in May 2016, we’ve acquired so many great brands as clients. In fact, we just recently signed our 50th customer – Dishoom!
Dishoom is an Indian restaurant chain that pays homage to the old Irani cafes of Bombay. Inspired by true flavors of home cooked Indian food, Dishoom’s founders are re-creating the community hubs they have seen to exist in the restaurants of Bombay. Among their dozens of awards, The Sunday Times recently ranked Dishoom 36th in their ‘100 Best Companies to Work For.” We count ourselves lucky to have such an innovating brand on board - not only is the food sensational; they are pioneers of great candidate experience and we are excited to help them grow through their people!
Powered by Harri, Customers Expand
When we help you build and manage your workforce, you’ll find that you have much more bandwidth to focus on other aspects of your business. That’s why we’re so excited when our partners expand into new locations and concepts. We’re on the same team.
Take ThinkFood Group. We’re currently helping them with talent acquisition and management for their brand-new location in Disney Springs, Florida. The concept, Jaleo By José Andrés, will feature Spanish tapas, paella and sangria.
We’re also stoked to be a part of Snooze, an A.M. Bakery’s incredible growth. After a record six new openings in 2017, the chain is on pace for eight new restaurants this year and 12 in 2019. We recently spoke with their Senior Vice President of People Resources, Brianna Borin, to find out her best practices for ensuring quality talent management as the enterprise continues to grow.
“People are your biggest asset. The second you lose sight of that, things can go really wrong, really quickly -- especially if you’re growing as fast as we are as a company,” she recently told us. “You have to power those assets to be the best asset they can be. Use as many tools and resources that can aid you in doing that well. It’s really critical.” (Watch the inspiring conversation here.)
This is just a snapshot to share that we’re celebrating big wins in how we’re building, growing, and investing in the next-generation talent technology platform for hospitality. In spite of what you’re reading about the fate of some of our competitors, rest assured, the future is bright.
Chicago, IL: Harri, the end-to-end human capital management solution designed for the unique needs of the hospitality industry, will showcase its revolutionary platform and unveil its latest product at the largest annual gathering of the restaurant, foodservice, and hospitality industry, the NRA Show, in Chicago May 20-23, at booth #7077.
As it becomes increasingly expensive to find, retain, and manage staff, Harri reduces overall labor management costs by ensuring clients get the right people in the right roles and maximizing their employees’ performance and efficiency.
With Harri’s mobile-first, cloud-based platform, they’ve enabled major hospitality brands to attract the best talent for their business needs while eliminating paperwork using their digital onboarding process and reducing time-to-hire and hiring costs by 68% and 48%, respectively.
Harri’s revolutionary new labor management tool, TeamLive, was designed to provide value for the entire spectrum of hospitality business stakeholders by consolidating up to 10 operational systems into a single, mission-critical platform; including instant team communications, team scheduling overlaid with labor costs, and live sales performance data - providing operators with greatly enhanced profit visibility.
TeamLive also features a revolutionary time clock feature with facial recognition, capable of gathering data from individual team members and reducing wage discrepancies.
Currently operating in New York, Los Angeles, London, Chicago, Las Vegas, Washington DC, Miami and Orlando, Harri partners with more than 8,000 top hospitality brands ranging from fast casual to upscale, full-service dining. Some of Harri’s partners include CAVA Grill, Nandos Peri Peri, TAO Group, Chef Jose Andrea’s ThinkFoodGroup, Chef Michael White’s Altamarea Group, Chef Andrew Carmelini’s NoHo Hospitality Group and The Savoy Hotel London.
Harri is a platform built to help the hospitality industry source, hire, and manage their employees more effectively and efficiently. With Harri’s all-in-one digital platform, employers can find and onboard top talent for their business using media-rich profiles and streamlined tools, all while reducing costs, saving time, and enabling long-term success of teams with best-in-class cloud-based management systems.
To date, more than 3,000,000 applications from chefs, bartenders, servers, hostesses, and managers have been submitted to 53,000 jobs posted on Harri.
Harri has more than 370,000 members and 8,000 employers spanning the USA and UK markets. It is the number one marketplace for hospitality talent in NYC.
For more information, visit harri.com.
In 48 states plus the District of Columbia, women-owned restaurant businesses grew faster than the state’s overall restaurant industry between 2007 and 2012, according to the NRA’s Chief Economist Bruce Grindy. His Economist’s Notebook commentary and analysis appears regularly on Restaurant.org and Restaurant TrendMapper.
Women-owned restaurant businesses grew at a rate more than three times faster than the overall restaurant industry in recent years, according to newly-released data from the U.S. Census Bureau. Between 2007 and 2012 (most recent data available), the number of women-owned restaurant businesses in the U.S. jumped 40 percent. During the same five-year period, the total number of restaurant businesses in the U.S. rose 12 percent.
As a result of these strong gains, 33 percent of restaurant businesses are majority-owned by women – up from 26 percent in 2007. Another 15 percent of restaurant businesses are equally-owned by women and men. Taken together, nearly one-half of all restaurant businesses in the U.S. are at least 50-percent-owned by women.
Throughout most of the country, women-owned businesses have been driving growth in the restaurant industry in recent years. In fact, in 48 states plus the District of Columbia, women-owned restaurant businesses grew faster than the state’s overall restaurant industry between 2007 and 2012.
Mississippi saw the fastest growth in women-owned restaurant businesses between 2007 and 2012, at 95 percent. Delaware (86 percent), Nevada (73 percent) and Arizona (71 percent) also saw strong growth in the number of women-owned restaurant businesses during the five-year period.
The states with the highest proportion of restaurant businesses that are majority-owned by women are Georgia (44 percent), Mississippi (43 percent), Texas (42 percent), Alabama (41 percent) and Louisiana (40 percent).
The states with the highest proportion of restaurant businesses that are at least 50-percent-owned by women are Montana (63 percent), Idaho (62 percent), Wyoming (62 percent), Washington (61 percent) and North Dakota (59 percent).
Restaurants continued to add jobs at a steady pace in February, and a sizable proportion of these job openings are being filled by either new entrants to the workforce or people being promoted from other positions within the same business, according to the NRA’s Chief Economist Bruce Grindy. His Economist’s Notebook commentary and analysis appears regularly on Restaurant.org and Restaurant TrendMapper.
The national labor market continued to expand at a moderate pace in February, according to figures released today by the Bureau of Labor Statistics. The economy added a net 242,000 jobs on a seasonally-adjusted basis in February, which is generally on par with the average gains during the last six months.
The restaurant industry remains one of the steadiest contributors to private-sector growth, with the 40,200 net new jobs added in February representing the ninth consecutive month with gains of at least 20,000 positions.
While the industry added middle class jobs at a rate four times stronger than the overall economy in recent years, it also maintained its role as the training ground for America’s workforce.
For new entrants to the labor force, the restaurant industry is one of the most common landing spots. In fact, roughly one-third of all U.S. adults say their first employment experience was in the restaurant and foodservice industry.
According to new NRA research that appears in the 2016 Restaurant Industry Forecast, restaurant operators reported that roughly one in five of their job openings in 2015 were filled by people for whom this was the first regular job that they have ever had.
The limited-service segment was the most likely to hire new workers, with 30 percent of quickservice openings and 25 percent of fast-casual job openings going to people getting their first work experience.
Approximately one in six jobs at family-dining and casual-dining restaurants went to first-time workers in 2015, while eight percent of openings in the fine-dining segment were filled by new entrants to the workforce.
In addition to providing employment opportunities for first-time workers, many jobs are also filled by people advancing from other positions within a restaurant, typically because of the on-the-job training and knowledge of the business that they obtain from those roles.
In 2015, approximately one in five job openings were filled by people who were promoted from other jobs within the same restaurant business. This trend was strikingly similar across each of the five major segments, with the fast-casual segment only slightly ahead of the others at 23 percent.
All told, roughly one-half of limited-service restaurant job openings in 2015 were filled by either new entrants to the workforce or people being promoted from other positions within the same restaurant.