Shake Shack's Recipe for Success
Shake Shack, the renowned US-based fast-casual restaurant chain, has recently integrated Harri's scheduling and timekeeping system into its operations across 305 restaurants in the United States. This move is aimed at enhancing employee management and fostering a culture of care for its workforce.
Integration with Workday Payroll System
Harri, a provider of the Frontline Employee Experience platform, has successfully integrated its technology with Shake Shack's Workday payroll system. This integration streamlines employee timekeeping and scheduling processes, a critical aspect in the dynamic hospitality sector.
Joe Miliziano, Chief Operations Officer at Harri, emphasized the complexity of employee timekeeping in the hospitality industry. He stated, "Employee timekeeping in the hospitality sector is very complicated and requires a partner that is an expert in helping frontline managers comply on a location level."
Enhanced Employee Scheduling and Engagement
One of the key features of Harri's compliance-driven scheduling is the ability for restaurant operators to approve employee-driven shift swaps. Additionally, the system automatically considers employee shift preferences when creating schedules and allows employees to volunteer for open shifts. This not only simplifies scheduling but also empowers employees to have a say in their work hours.
A Culture of Employee-Centric Care
Harri's technology offers accurate and intelligent scheduling based on historical data, predictive labor demands, and employee preferences. By implementing this system, Shake Shack aims to strengthen its culture of caring for its employees, recognizing that employee engagement directly impacts revenue in the hospitality industry.
Luke Fryer, CEO of Harri, expressed his appreciation for Shake Shack's commitment to employee-centric practices: "In a dynamic industry where employee engagement is a direct driver of revenue, creating an employee-centric culture is crucial. Shake Shack is well known for leading the way in the hospitality industry."