The OneShift Blog

Wednesday 20 January, 2016

skilld logo 

3, 2, 1, lift off! 

We know you've been twiddling your thumbs waiting for the next big solution in the hiring and jobseeking process. Especially if you're in the Hospitality and Retail game. Well, put your hiring and jobseeeking woes to rest. Skilld is here, and it's here to stay! 

What is Skilld?

Skilld is a dynamic online marketplace that instantly connects local skilled people to local businesses. It enables hospitality and businesses and employers to search (and swipe!) through over 200,000 real professionals.

waiters uniform

How? 

Our unique behavioural algorithm is something rather magical. It listens to what businesses are looking for in an employee and lists the skilled professionals that meet the requirements for their business. Employers can create their own Wishlist of candidates, contact them directly and hire them instantly! 

We listened to your feedback and couldn't agree more that the right skills, qualifications, and location are crucial for finding that perfect person for the role. We've designed these into filters with a user-friendly swipe functionality. We wanted to make the jobseeking and hiring process hassle-free and more time-efficient. We feel your pain in the traditionally 'testing' task of finding the right person for the right job. We don't want finding a job or hiring someone for the job to be a job in itself. Hence, enter Skilld!

And if you're looking for 'that' job, you can bet your bottom (and top!) dollar that Skilld is your answer. Employers can contact you instantly if you meet what they are looking for in their next hospitality or retail employee. We understand you are more than just another set of hands. You have skills to offer and this is your opportunity to show these off in your own (free!) Skilld profile. 

Businesses can be a part of Skilld for $50 per month, with a one month free trial to see if Skilld is for you. You can cancel at anytime.  

Go to https://skilld.com/ to find out more, and get social media savvy by following, sharing, liking, even telling your best mates in the pub about Skilld!

And this is the team that are making it happen!

skilld oneshift team

Wednesday 13 January, 2016

It’s a recent thing, more than just a fling; in fact it could even be a long-lasting romance. We’re talking about Australia’s love affair with Cognac. It’s quickly becoming a cult leader in drinking trends, and, “Not just among ‘The Suits’ and ‘Cigar Smokers’”, as Charlie Lehmann, Owner of Ramblin’ Rascal Tavern in Sydney, puts it. 

Ramblin’ Rascal Tavern is Australia’s biggest seller of Martell Cognac, so spirited experts to say the least. We popped by their watering hole to get the lo-down from Lehmann on why Millennials, hen parties, and even active wearers are jumping on the cognac-fuelled bandwagon.

“Drinking in Sydney has changed over the last few years. Customer’s drinking habits are more refined. We get fewer orders of sweet, fruity cocktails, instead customers want stirred-down, older-style whiskey or gin-based cocktails with earthy flavours.”

 “We’re bringing Cognac back. We’re trying to do this in a really fun and cool way. Most people think Cognac drinkers are old dudes smoking cigars - that’s not the case. We’re bringing it back through shots and really refined cocktails.”

Who/what is influencing the Cognac Cult?

“It comes from people interacting with what we (Bartenders) put out on the scene. At the moment cognac is very much the ‘in-thing’, particularly with ‘the Suits’; when they see a trend, they jump on it. Our menu is heavily cognac-based because we want to make it known and get it under people’s palettes. We play around with cognac, have a lot of fun with it, and make it really approachable.”

Since 2008 more than 35 small bars have opened up across Sydney, many of which infuse cognac throughout their menu. 

“Small bars have really brought the classic cocktail and spirit scene back, and having these venues has created a fantastic drinking culture”, says Charlie. 

Best cognac-based seller?

“Cognac and fresh apple juice is one of our biggest sellers. Sazerack is another top seller and we’ve made this into a batch cocktail and have this on tap.” It was only a matter of time before the active wear, kale munching craze would spill into the bar and hospitality scene!

  

Localising the drinking culture

And if customers not are open to new drinks but cognac is a no-go, then Charlie and his clan encourage putting a local twist on a customer's order. “Depending on the guest we try and tailor to what they usually drink, and work from there. A lot of our products are Australian, so we try and encourage local spirits for customers who seem open to choice. For example, if a customer wants a vodka-based drink we would encourage the Archie Rose (Australian-made) vodka. All of our beers and wines (except champagne) are from Australia - nothing international in that sense.”

And for 2016?

We want to know if you think cognac is a current faze, or a long-lived craze? And of course we can’t help but wonder if a melody of Cognac and Kale will be the next big thing…

 

Heather Doherty

 

Wednesday 6 January, 2016

The Cat Cafe Melbourne Source: http://minesalatte.com/latte-art/)

First we had The Cat Café, then Cereal Anytime Café fibred up our appetite, and soon Australia’s first ever Bunny Café opens it’s hutch doors.

This is the revolution of the themed Café, and we can’'t wait to see what 2016 has in store!

These days it seems coffee-lovers want more than just a grab-and-go of a cup o’' Joe. Café Managers are frantically finding the most original, or bizarre, way to give customers a unique experience to reel them back for a refill.

Cafés from Darwin to Double Bay are really starting to think outside of the coffee pot. Traditional Cafés are being replaced with themed wonderlands, and filter jugs are being replaced with kitty litter trays or reptile petting zoos. And the competition between Cafés is getting wackier and more wonderful year on year. The next wildly themed Café to pop up is Australia’'s First Bunny Café, and we can only hop (ahem, hope) our latte comes with plenty of froth and not fluff.

Sydney Cat Cafe We asked Veronica Morland, Founder of Sydney Cat Café, why Australians are swaying from traditional Cafés, “Australians love kicking back for a great cup of coffee in a gorgeous Café environment. Now, Aussies and visitors are looking for new and exciting experiences, whether that’s having your coffee in a test-tube or finding a cosy nook to cuddle with a cat, or a bunny or an owl! For me, the choice to start Sydney Cat Café came from the idea that meeting an adoptable rescue cat while you relax with a cuppa would be the ‘purrfect' way to get to know a possible pet. As a coffee addict myself though, I’m sure that traditional cafes are here to stay along with these new arrivals!” Photo by Attila Szilvasi Photography. 


But this begs the question: Is this the death of the traditional Café?

 

The Other Person Cafe VietnamWe looked outside of the border to try and predict which “"off the radar"” Café ideas Hospitality folks might launch in Australia in 2016. Take The Other Person Café in Vietnam for example -– it’s like dropping into a miniature doll's house, where baristas and waiters are dressed as Alice in Wonderland characters, and the resident cats curl up on your lap whilst you sip your morning mocha.  

 

Wormhole Coffee Shop Chicago US Star Wars fetish? A cult movie enthusiast? Well, next on the cards for Australian coffee lovers could be something similar to The Wormhole Coffee Shop in Chicago. This coffee joint is by no means ‘average’, and boasts Star Wars, Ghostbusters, and Back to the Future memorabilia for you to gawk at over your granola. And the centerpiece certainly isn’'t a condiment counter, but rather a DeLorean resembling that in the Back to the Future movie. Just saying. 

 

Wash and Coffee Amsterdam A cup of coffee with friends generally means gossip, also known as 'hanging out your dirty laundry'. Well, Wash & Coffee in Germany (now in Amsterdamtoo), have taken this a bit too literally. This new word Café is a coffee-come-cleaning space for customers to catch up with chores whilst catching up over a cuppa. Could this be a new style of Café for backpackers, hipsters and yummy mummies with washing machine issues? 

But why is this new breed of Café spreading faster than Bieber fever?

Perhaps it’s the influence of other cultures. The latest census data shows that almost 25% of the Australia’n population was born overseas, and 43% of people have at least one parent born overseas. Or could it be that reptile, cat, dog, rabbit-friendly cafés are down to us being a nation of animal adorers, after all around 83% of Australians have had a pet at some point in their lives.

Or maybe it’'s that we’'re simply more open to trying something new, and breaking from tradition? Does this mean that 2016 will be the year of the twice-digested coffee bean, the sparkling latte (sparkler included, but don’t try this at home!), and the gold-encrusted, vegan-free, gluten-free coffee machine? Well watch this space and we'’ll find out for you.

But what about traditional Cafés - could 2016 be the death of the traditional café? What do you think?

 

Heather Doherty

 

Thursday 17 December, 2015

 Sean McCarthy Oporto Christaki Frangeskou Browns Bar and Brasserie Valentina Borin Expresso120Moustache

 

Customers aren’t born loyal, they become loyal. If you want to make them as addicted to your business as carbs after a hangover, then we’ve got you covered. We've unearthed the tips and tricks of the hospitality trade for keeping customers loyal, from the deepest depths of fair England, to the mean streets of Australia (well, as mean as Sussex Street in Sydney gets). 

Restaurant Managers on Customer Loyalty

Christaki Frangeskou Browns Bar and Brasserie 

First stop, an international detour to our counterpart in the Commonwealth, England, to find out what Christaki Frangeskou, Duty Manager at Mitchells and Butlers (a giant in the UK hospitality industry) had to say on the subject of customer loyalty: 

For me, the most important thing that helps with loyalty are the people working in your business. The people pulling pints, serving food and shaking cocktails are the one thing that will remain constant no matter what's going on in the business. Your people (employees) have more daily interaction with customers than any event or special night you put on. Everything in our society today is about socialising, and your staff need to be able to naturally interact with strangers.”

“And as a customer, if a bartender/waiter/barista talks to me and is open and honest about the product and the place, then I feel I can trust them and the place. Then I’ll likely go back. Businesses need to have the right people selling their product, otherwise customers won't stay loyal.” 

Customer loyalty tactics come in all shapes and sizes. There's the blindly obvious ones: discounts, a happy hour, loyalty cards. Something that makes punters feel they’re getting more bang for their buck. Some hospitality venues prepare an extra somethin-somethin for super loyal customers; an extra batch of brownies to give away to the people who have popped by your café everyday for the past month, free tequila shots for Barry in the office across the road for introducing his whole team to your bar.

 

Bar Managers on Customer Loyalty

 

Sean McCarthy Oporto  

Sean McCarthy has bartended from Bondi to Bristol in England. He knows his way behind a bar top better than a mathematician knows numbers, which made him the former Bar Manager of award-winning Oporto bar in Yorkshire, England (picture a blend of Sydney’s The Baxter Inn and Mojo Record Bar).

Sean said, “The most simple and valuable tool for customer loyalty is making an effort with every customer that walks through the door. You'd be surprised by how much it means to somebody if you can remember their name, better yet their drink order. Even if you couldn't give a shit, just nod your head and entertain their thoughts for a couple of minutes. People love to talk, moan, boast, and even cry about their day!“

 

Baristas on Customer Loyalty

Valentina Borin (below centre) is one of four baristas that run the show at one of our most frequented cafes in Sydney CBD, Expresso120Moustache. It’s just on our doorstep on Sussex Street and if you’ve ever quenched your caffeine thirst here then you’ll know exactly who Valentina is. Always full of beans (coffee ones presumably), Valentina explains why trust is crucial for customers. “We introduced a loyalty card which keeps customers coming back – our loyal people receive a free coffee after every 10. Loyalty is trust and our customers trust us.” 

Valentina Borin Expresso120MoustacheValentina recalls a time that proves just how loyal the Cafe's customers are. “I remember when our till wasn’t working. We couldn’t take payments but customers still wanted coffee and snacks, so we didn’t stop making orders. We served them what they wanted, scribbled a handwritten bill per person and trusted them to return and pay later in the day. Everyone came back, were honest and paid what they owed. This has cemented trust between our customers, us and the cafe. 

“I find the best way to turn new customers into regulars is just chatting to them, getting to know their orders and getting to know them. These days people don’t have the time to stop and chat, but when the person making your morning coffee takes the time to ask you how you are, it can make a huge difference to your day, sometimes even make your day.”

 

You can't Fight the Facts

A survey from the White House (yes, where Obama and his possy make world-changing decisions), shows that on average loyal customers are worth up to 10x as much as their first purchase.* Let’s say a new customer comes into your restaurant and purchases a $20 meal; if they are engaged and return, then they are proving their loyalty. This makes them worth up to $200, which means big bucks to put back into your business!

The report also discovered that it is 6-7 times more costly for managers and businesses to attract a new customer than it is to retain an existing customer.*

The answer to customer loyalty isn’t a finite one. Every business is different, every target market is different and different things keep different customers engaged. But to keep them coming back like boomerangs you need to find your customer’s sweet spot. 

Word of Warning!  

Beware! Don't lose sight of your company values whilst chasing customer loyalty. Overkill of promotions and lack of consistency could make customers doubt your business, and lose trust in your company and your products. Here's what the professionals had to say about this:

Christaki believes, You need to know your audience before you can decide what creates loyalty. Special weekly events like trivia nights or a Friday band can be a huge hit with certain crowds, but if it's not your crowd then you've wasted your time.” 

Sean adds, “I personally feel too many offers weakens the identity of a bar and most of the better independent bars will try and avoid blatant drink offers.”

There you have it, the tricks of the trade from some of the best in hospitality! We want to hear your thoughts, tips and tricks, so please speak your mind in the comment box below. 

*Source: White House Office of Consumer Affairs 

Heather Doherty

Monday 7 December, 2015

  

We’re cool. It’s official. We’re not being arrogant, nor are we biased. We’re just going by what Anthill Magazine labelled us as in the Innovation category at the 2015 ‘Australia Cool Company Awards’. *(Brushes shoulder).

 

Anthill gave us an honorary mention for the Innovation category, just one of the total 11 categories in total including ‘Global growth’, ‘Social Capitalist’ and ‘Mobile Business’.

 

Announcements were made at the “gansta”-themed 10th annual award ceremony last Thursday (3rd December) where Blamey Saunders Hears walked away with the title of Anthill’s “Coolest Company 2015”. Blamey Saunders Hears specialises in helping those with hearing difficulties, and has just launched it’s IHearU program which enables people who are hard-of-hearing to tune their own devices using a laptop or mobile phone.

 

What makes a company “cool” you ask?

 

Anthill Founder James Tuckerman ranks “cool” companies are “remarkable” companies, i.e. companies that are worthy of being talked about. Tuckerman stated, “What sets cool companies apart is that they are, by their very nature, worthy of being ‘remarked’ about.”

 

And unlike the Mean Girls movie, you can still sit with us.

 

See which other 'cool companies' were shortlisted at http://anthillonline.com/straight-outta-anthill-australias-coolest-companies-2015/ 

 

Heather Doherty

 

Monday 30 November, 2015

 

 

Chefs are the soul of your kitchen, the dollar to your desserts and dictate how great (or bad!) feedback from customers will be. So pay them what they deserve!

 

They’re worth more than minimum wage, and if you want to keep a hold of them then let them know this via their paycheck. Pay them the right amount - but how much is this? According to Payscale Human Capital, the average pay for a Kitchen Chef is AU$20.75 per hour, this gives an average salary of between AU$35,000 and AU$56,000. 

 

Dosh disruptors
Surprisingly, it’s not always the case that the more experienced Chefs are on a higher wage.* How hefty their wage packet is depends on the size, location and type of your business, Chef duties, and whether your Chef is at the bottom of the pecking order or the most Senior Chef in the kitchen.

 

You CAN put a price on passion
Only a certain sort of person ventures up the career path of a Chef. The long, antisocial hours, exhaustion, and unflattering uniform gets replaced. Remember when they said, “You can’t put a price on passion”. Well you can!

 

Quality people means quality pay packets
Cheaper Chefs generally mean cheaper quality work, which cheapens your brand as a whole. So if you want ground-breaking customer service then reward your Chefs with a hefty pay packet.

 

Skillsssssss
Skills come in all shapes and sizes, and can affect the amount Chefs should be paid. Those qualifications and years of learning special skills really do pay off in a Chef’s wage, but are an investment well spent. In fact, 'Chef' is so much of a super skill that it is on the Australian skilled occupation list. Note to self, this doesn’t include positions in fast food or takeaway food service.

 

Location, location, location
Recent studies show that location can be a huge deciding factor in the amount you should pay your Chefs. According to Living in Australia, a Head Chef in Perth is paid an average of AUD$5,000 more than the same role in Melbourne. 

 

2015 Chef salaries, by Living in Australia 


The National average pay for a Chef (across all experience levels and locations) is AU$44,951.* But Perth and Adelaide-based Chefs are pocketing a salary of between 8% and 9% higher than this. Melbourne or Brisbane-based Chefs however are on a wage just shy of the National average (an average of 1% less).

Statistics from PayScale

 

What the experts say...

We spoke to Christaki Frangeskou, Deputy Manager at Mitchells & Butlers - the largest operator of restaurants, pubs and bars in the UK. He said, “The question - What to pay a chef? - is a tough one. It varies everywhere and much of that is to do with what is considered a skill or ability, and there are varied opinions on what constitutes as a skill or ability that makes this such a hard thing to define.

Christaki Frangeskou, Deputy Manager at Mitchells & Butlers

 

If I had a chef in a premium restaurant with high quality, fresh food cooking to a technically challenging specification, then I'd expect to pay that chef more, and to pay them in line with the cost of the dishes. If it were a chef in a kitchen that spent most of their time reheating ready-made meals then I would expect to pay them less. However, the difficulty comes with the volume of food. Is it fair to say that a chef who works in a kitchen that reheats food, but is constantly working in a highly stressful environment should be paid less?"

 

Frangeskou believes that customer expectations can dictate the amount you pay your Chef. "The expectation of the customer is also a factor. If you were a customer paying £5 (approx.. AU$10) for a meal, you would expect it out on your table pretty soon, whereas for meals that are £30 (approx. AU$60), you would expect it to take longer as there's much more going into it.

 

But if a Chef has 20 meals to make in a quick amount of time, and each costs a customer £5 (approx.. AU$10), then surely this chef is skilled in some way! How much you should pay your Chefs is not an easy question to answer. In reality, it's bespoke to the business. The cost of losing a chef is high, so paying a chef needs a lot of thought. It's an investment, both in your business and your team.”

*Payscale Human Capital

 

Heather Doherty

Friday 20 November, 2015

Data – it’s huge and it can do incredible things. Did you know that if you burned all of the data created in just one day onto DVDs, you could stack them on top of one another and reach the moon twice?*. Wait, of course you knew that!

 

Granted, it’s not everyone’s cup of tea. If it were a tea it would be a complicated Chai cinnamon loose leaf, not a simple English breakfast. Data is one of the best, and most underused, assets the Government uses. That's precisely why the Government has decided to launch a new initiative to put big data to use and they're getting the help of techy entrepreneurs. 

 

We can’t deny our love for data (we're nerds!), so we joined in in Startup Daily’s Data Day to learn about the ground-breaking data plans we can all look forward to.

 

Gen in deep discussion about the startup ecosystem

We were super excited about the launch of a “whole-of-government” Data Analytics Centre! This is an initiative to drive innovation across the State, and it promises to be “mutually-beneficial for governments and entrepreneurs”, according to NSW Minister for Innovation and Better Regulation, The Hon Victor Dominello MP.


NSW government believes entrepreneurs should be at the forefront of innovation, and therefore can replace spending tax dollars on government-led projects with solving big societal problems, like crime, obesity and housing affordability in innovative ways. “A classic win-win situation”, according to Dominello.


The day consisted of several panel discussions, one of which included our Founder & MD Gen George. Gen spoke alongside Ash Davies (Founder and CEO of Tablo Publishing), David Hickey (Area Director for Meltwater) and Mathew Beeche (Founder of Shoestring Media) in a panel discussion on the hot topics of the startup ecosystem, how startups are using data to revolutionise industries, and how enterprises can keep up with rapid changes.

 

 

Gen with panel buddies Ash Davies and Mathew Beeche

 

And it’s been named the "Information Revolution”! (We hope you were sitting down for that one). Dominello said, “This is a policy that will enable startups to thrive in the same way that coal and steel was the fuel of the Information Revolution: data is the fuel of the Information Revolution”. 

 

Regarding Sydney, Dominello said, “We already have the highest amount of startups with 64%. We’ve got major players from around the world having bases here such as Google, Microsoft and Apple.”

 

Combine these ingredients with Sydney’s strong economy and you have a “natural digital ecosystem for data to flourish”. Otherwise known as big (data) plans ahead!

 

The location of the Data Analytics Centre is yet to be revealed (oh the suspense!). Bold promises and big plans ahead, and what better to solve it all than big data and innovative thinking! Combine the two and that’s a match made in heaven!

 

The Startup Daily team interviewing Martin Hosking of RedBubble

* http://www.computerworld.com/ 

 

What do you think of the 'Information Revolution'?

 

Heather Doherty

 

 

Thursday 12 November, 2015

How much do you think the cost of losing a Chef would be for your restaurant?

 

Forget airy-fairy estimates, we want numbers! We went on a quest to put a number on what losing a Chef would cost your restaurant, a number as clear-cut as a butcher’s rump medallion.

 

I hope you’re sitting down, because the truth isn’t pretty. 

 

The Hospitality game is a shifty business when reliability of staff come into play. Staff quit. Staff leave. Staff screw you over in the middle of service. It’s a fact. The reasons why? Well that’s another story altogether: they can’t hack the hours; they’re not built for it physically, mentally, emotionally (yes, emotionally!); they feel undervalued. 

But have you thought about the actual cost losing a Chef would be to your restaurant, café, or hotel? After all, they are one of the most important figures in the kitchen, which could mean thousands of dollars for just a couple of weeks! But what is the actual figure? 

 

We tracked down restaurant managers across Sydney and Brisbane to bring you an answer to the ever-burning question, “How much would it cost your restaurant to lose a Chef?”  

 

Tayler Hill, Founder of Waffle On, a new breakfast franchise in Brisbane, gave us an exclusive on how much losing a Chef would cost his business. Typical breakfast service at Waffle On means only one Chef is needed. But no Chef doesn’t just mean no waffles; it also means drastic long-term losses.

Waffles at Waffle On in Brisbane

Waffles at Waffle On in Brisbane

 

Tayler revealed the three biggest business burns if a Chef were to leave. “The biggest stinger would be the cost of cover for the absence of the Chef, which I would price between $800 and $1,100 depending on the position of the cover.

“Secondly, would be the wages forked out for training a new Chef, which would initially involve shadowing another Chef. He valued this at the same figure - between $800 and $1,100, assuming that you can fully menu train a capable Chef in two days with busy service nights.”

Tayler said, “The Chef in training would have to be supervised at all times, and would naturally be less efficient than the previous Chef. This means lower quality output which would make the restaurant as a whole less profitable.”

“The final blow would be the wages paid out for the interviewing process, which would be around $350 for two days of interviewing.”

 

So this comes to around $2,350 per week, and this is before considering less profit output down to changes in the quality of food service.

 

Cosmopolitan Café in Sydney enjoys a strong turnover of customers seven days a week until closing time at 2am. General Manager James Tsolakis accepts that it is almost impossible to quantify the cost of losing a restaurant Chef.

James said, “In my restaurant, Chefs govern the kitchen. The Chefs create the menus, and are responsible for the quality of service and therefore customer satisfaction. Our Head Chef works 50 hours per week, so it’s hard to quantify the loss of such a priceless team member.”

Cosmopolitan Cafe, Sydney

Cosmopolitan Cafe, Sydney

 

According to James, cost is determined by the size of a restaurant - the general rule of thumb is that the bigger the business, the higher the salary paid to a Chef. “Other key costs to consider are exit pay to the departing Chef (un-used holiday pay and termination pay), and recruitment costs. If I were to hire a Chef through traditional recruitment methods this would likely be around $1,000, and employing a recruitment firm could be as high as $15,000.”

“Hiring a temporary Chef would cost around 50% more than the wage paid for the Chef being replaced, but is essential so that the rest of the kitchen team are not stretched too far. Training a new Chef would likely take around 2-4 weeks”.

This is something Sam Ergerton, General Manager at Merivale's Palmer & Co., agreed with. Sam gave us his run-down on the cost of losing not just any Chef, but the Head Chef. Sam pins around $2,000 per week as the cost of training and induction for a new Head Chef, with a handover period of 2 and 4 weeks. So that could mean around $8K just for training and induction! 

The team at Palmer and Co.

The team at Palmer and Co., part of the Merivale chain, Sydney 

 

So so far, BIG numbers if you lose a Chef! 

 

Tayler offers a cost-saving technique, “One way you can slim down costs is by paying an hourly rate to temporary Chefs and getting the most out of them for a minimum number of hours. Chefs are normally paid a salary, but Chefs in training might be paid at an hourly flat rate.”

Sam said restaurant managers should consider crucial losses in trade. “These would likely be between 10% and 50% of overall trade, depending on who, and how experienced, the replacement Chef is.” 

Chefs in your restaurant will move on, move up the ladder elsewhere or move out of the industry altogether. You can’t ignore it, but you can prepare by having a better understanding of the true cost - not a guesstimate plucked out of thin air. 

 

Our research so far tells us that the cost of losing a Chef could be anything from $2,350 per week to over $15,000

 

So we ask you again, “How much do you think the cost of losing a Chef would be for your restaurant?” (enter in comment box below).

 

Heather Doherty

Wednesday 28 October, 2015

What do the Dead Sea, Jerusalem, and ‘Startup nation’ have in common? Israel! This tech-savvy country has been labelled the ‘Startup nation’ for many years now, and where tech startups are concerned it’s fast becoming in a league of its own.

 

And we’re going! The Australia-Israel Chamber of Commerce have invited us to join this year’s Entrepreneurs Trade Mission to Israel; an honorary experience led by Wyatt Roy, Assistant Minister for Innovation, Entrepreneur and ‘Politician of the Year’ by GQ Magazine.  

 

This is a prime opportunity to understand the entrepreneurial culture and innovative eco-system Israel has. It is also a golden chance to meet some inspiring Israeli influencers, and share business ideas and opportunities. Our Founder Gen George begins the Trade Mission on Thursday 29th October. She expects a jampacked week of startup talk, sights, and priceless learning and business opportunities.


Israel might be a small nation but it has truly put it's name on the map for being an innovation leader. How? Have a look:  

  • It has more start-up companies per capita than anywhere else in the world      
  • Israel is ranked #2 in the world for venture capital funds behind the U.S
  • Beside the US and China, Israel has more NASDAQ listed companies than any other country
  • Israel has the world's 3rd highest rate of entrepreneurship - the highest rate among women and among people over 55
  • Israel's scientific research institutions are ranked 3rd in the world

It's true  what they say - good things do come in small packages, and we're about to find out why! Watch this space, we'll send you a postcard! 

 

Image source: www.travelpulse.com

 

Heather Doherty 

Friday 23 October, 2015

Chefs are the soul of your kitchen. They have final say over presentation, creativity and formulating the menu. And when it comes to finding your next one, they are real diamonds in the rough! We had the pleasure of interviewing top Chef Thomas Rozant who has worked in several of Sydney’s top restaurants and is currently Sous Chef at 5-star hotel Cap Est in Martinique, France.

Prior to this he put his Chef skills to practice with Rockpool where he helped to boost their ranking in the Top Restaurants in Australia from double figures to 2nd place. Shortly after leaving, Rockpool bagged the title of THE best restaurant in Australia.

Rozant has cooked with some of the best Chefs worldwide, including Neil Perry, Guillaume Brahimi, Peter Guilmore, Martin Benn, and Ben Shewry. He has prepared meals for celebrated people - Thomas Keller, Renee Redzepi, Luis Aduriz from Mugaritz, and Grant Achatz, to name but a few.

And when it comes to the challenges Chefs face from recruiters and employers looking to hire them, Rozant is an expert!

One problem Chefs face when looking for their next role is finding a business that has the same enormous passion for food and for being creative with it. So if you're a hospitality employer or recruiter bolster up passion when advertising for the role. 

“You can’t expect great quality at a bargain”

Hospitality Managers and recruiters often complain that there “isn't enough Chefs in Australia” or that the calibre of Chefs that apply for their roles is sub-standard. But, great quality doesn't come on the cheap. Great quality means an equally great salary package, so up the ante and the quality of Chefs that apply to your job roles will raise higher than an Eiffel Tower of profiteroles. Lower salary means lower quality. It's the nature of the game!

“It’s not just about the food”

Culture is crucial in every company! But in the kitchen environment this couldn’t be more true. Your kitchen crew work day-in-day together, covering anti-social hours and tiring days. This means they need to be happy with the culture in your business. The kitchen environment is high-pressure and fast-paced, so make sure you hire the Chef who is a culture-fit, not just a cooking fit. The last thing you want is a culture-clash mid-service - that would be not-so-happy-hour!

Hundreds of Chefs have joined OneShift looking to be matched to the right Hospiltaity employers. Start hiring the right Chef for your business not at www.oneshiftplus.com 

 

Heather Doherty

    Top stories
    20 Jan 2016

    skilld logo 

    3, 2, 1, lift off! 

    We know you've been twiddling your thumbs waiting for the next big solution in the hiring and jobseeking process. Especially if you're in the Hospitality and Retail game. Well, put your hiring and jobseeeking woes to rest. Skilld is here, and it's here to stay! 

    What is Skilld?

    Skilld is a dynamic online marketplace that instantly connects local skilled people to local businesses. It enables hospitality and businesses and employers to search (and swipe!) through over 200,000 real professionals.

    waiters uniform

    How? 

    Our unique behavioural algorithm is something rather magical. It listens to what businesses are looking for in an employee and lists the skilled professionals that meet the requirements for their business. Employers can create their own Wishlist of candidates, contact them directly and hire them instantly! 

    We listened to your feedback and couldn't agree more that the right skills, qualifications, and location are crucial for finding that perfect person for the role. We've designed these into filters with a user-friendly swipe functionality. We wanted to make the jobseeking and hiring process hassle-free and more time-efficient. We feel your pain in the traditionally 'testing' task of finding the right person for the right job. We don't want finding a job or hiring someone for the job to be a job in itself. Hence, enter Skilld!

    And if you're looking for 'that' job, you can bet your bottom (and top!) dollar that Skilld is your answer. Employers can contact you instantly if you meet what they are looking for in their next hospitality or retail employee. We understand you are more than just another set of hands. You have skills to offer and this is your opportunity to show these off in your own (free!) Skilld profile. 

    Businesses can be a part of Skilld for $50 per month, with a one month free trial to see if Skilld is for you. You can cancel at anytime.  

    Go to https://skilld.com/ to find out more, and get social media savvy by following, sharing, liking, even telling your best mates in the pub about Skilld!

    And this is the team that are making it happen!

    skilld oneshift team

    13 Jan 2016

    It’s a recent thing, more than just a fling; in fact it could even be a long-lasting romance. We’re talking about Australia’s love affair with Cognac. It’s quickly becoming a cult leader in drinking trends, and, “Not just among ‘The Suits’ and ‘Cigar Smokers’”, as Charlie Lehmann, Owner of Ramblin’ Rascal Tavern in Sydney, puts it. 

    Ramblin’ Rascal Tavern is Australia’s biggest seller of Martell Cognac, so spirited experts to say the least. We popped by their watering hole to get the lo-down from Lehmann on why Millennials, hen parties, and even active wearers are jumping on the cognac-fuelled bandwagon.

    “Drinking in Sydney has changed over the last few years. Customer’s drinking habits are more refined. We get fewer orders of sweet, fruity cocktails, instead customers want stirred-down, older-style whiskey or gin-based cocktails with earthy flavours.”

     “We’re bringing Cognac back. We’re trying to do this in a really fun and cool way. Most people think Cognac drinkers are old dudes smoking cigars - that’s not the case. We’re bringing it back through shots and really refined cocktails.”

    Who/what is influencing the Cognac Cult?

    “It comes from people interacting with what we (Bartenders) put out on the scene. At the moment cognac is very much the ‘in-thing’, particularly with ‘the Suits’; when they see a trend, they jump on it. Our menu is heavily cognac-based because we want to make it known and get it under people’s palettes. We play around with cognac, have a lot of fun with it, and make it really approachable.”

    Since 2008 more than 35 small bars have opened up across Sydney, many of which infuse cognac throughout their menu. 

    “Small bars have really brought the classic cocktail and spirit scene back, and having these venues has created a fantastic drinking culture”, says Charlie. 

    Best cognac-based seller?

    “Cognac and fresh apple juice is one of our biggest sellers. Sazerack is another top seller and we’ve made this into a batch cocktail and have this on tap.” It was only a matter of time before the active wear, kale munching craze would spill into the bar and hospitality scene!

      

    Localising the drinking culture

    And if customers not are open to new drinks but cognac is a no-go, then Charlie and his clan encourage putting a local twist on a customer's order. “Depending on the guest we try and tailor to what they usually drink, and work from there. A lot of our products are Australian, so we try and encourage local spirits for customers who seem open to choice. For example, if a customer wants a vodka-based drink we would encourage the Archie Rose (Australian-made) vodka. All of our beers and wines (except champagne) are from Australia - nothing international in that sense.”

    And for 2016?

    We want to know if you think cognac is a current faze, or a long-lived craze? And of course we can’t help but wonder if a melody of Cognac and Kale will be the next big thing…

     

    Heather Doherty

     

    06 Jan 2016

    The Cat Cafe Melbourne Source: http://minesalatte.com/latte-art/)

    First we had The Cat Café, then Cereal Anytime Café fibred up our appetite, and soon Australia’s first ever Bunny Café opens it’s hutch doors.

    This is the revolution of the themed Café, and we can’'t wait to see what 2016 has in store!

    These days it seems coffee-lovers want more than just a grab-and-go of a cup o’' Joe. Café Managers are frantically finding the most original, or bizarre, way to give customers a unique experience to reel them back for a refill.

    Cafés from Darwin to Double Bay are really starting to think outside of the coffee pot. Traditional Cafés are being replaced with themed wonderlands, and filter jugs are being replaced with kitty litter trays or reptile petting zoos. And the competition between Cafés is getting wackier and more wonderful year on year. The next wildly themed Café to pop up is Australia’'s First Bunny Café, and we can only hop (ahem, hope) our latte comes with plenty of froth and not fluff.

    Sydney Cat Cafe We asked Veronica Morland, Founder of Sydney Cat Café, why Australians are swaying from traditional Cafés, “Australians love kicking back for a great cup of coffee in a gorgeous Café environment. Now, Aussies and visitors are looking for new and exciting experiences, whether that’s having your coffee in a test-tube or finding a cosy nook to cuddle with a cat, or a bunny or an owl! For me, the choice to start Sydney Cat Café came from the idea that meeting an adoptable rescue cat while you relax with a cuppa would be the ‘purrfect' way to get to know a possible pet. As a coffee addict myself though, I’m sure that traditional cafes are here to stay along with these new arrivals!” Photo by Attila Szilvasi Photography. 


    But this begs the question: Is this the death of the traditional Café?

     

    The Other Person Cafe VietnamWe looked outside of the border to try and predict which “"off the radar"” Café ideas Hospitality folks might launch in Australia in 2016. Take The Other Person Café in Vietnam for example -– it’s like dropping into a miniature doll's house, where baristas and waiters are dressed as Alice in Wonderland characters, and the resident cats curl up on your lap whilst you sip your morning mocha.  

     

    Wormhole Coffee Shop Chicago US Star Wars fetish? A cult movie enthusiast? Well, next on the cards for Australian coffee lovers could be something similar to The Wormhole Coffee Shop in Chicago. This coffee joint is by no means ‘average’, and boasts Star Wars, Ghostbusters, and Back to the Future memorabilia for you to gawk at over your granola. And the centerpiece certainly isn’'t a condiment counter, but rather a DeLorean resembling that in the Back to the Future movie. Just saying. 

     

    Wash and Coffee Amsterdam A cup of coffee with friends generally means gossip, also known as 'hanging out your dirty laundry'. Well, Wash & Coffee in Germany (now in Amsterdamtoo), have taken this a bit too literally. This new word Café is a coffee-come-cleaning space for customers to catch up with chores whilst catching up over a cuppa. Could this be a new style of Café for backpackers, hipsters and yummy mummies with washing machine issues? 

    But why is this new breed of Café spreading faster than Bieber fever?

    Perhaps it’s the influence of other cultures. The latest census data shows that almost 25% of the Australia’n population was born overseas, and 43% of people have at least one parent born overseas. Or could it be that reptile, cat, dog, rabbit-friendly cafés are down to us being a nation of animal adorers, after all around 83% of Australians have had a pet at some point in their lives.

    Or maybe it’'s that we’'re simply more open to trying something new, and breaking from tradition? Does this mean that 2016 will be the year of the twice-digested coffee bean, the sparkling latte (sparkler included, but don’t try this at home!), and the gold-encrusted, vegan-free, gluten-free coffee machine? Well watch this space and we'’ll find out for you.

    But what about traditional Cafés - could 2016 be the death of the traditional café? What do you think?

     

    Heather Doherty

     

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