Monthly Archives: February 2017

Four tips to help minimise disruption caused by employee leave

February, 2017

An efficient, hard-working and friendly team is often the making of a successful hospitality business. So it can be quite disruptive when employees need to take leave.

Here are four tips to help minimise the impact:

1: Communicate with employees

Absences due to illness can be particularly stressful for a manager, as you may only get a few hours to find a replacement. Research suggests that regular sick leave is commonly taken by employees who feel overworked or stressed in the workplace. Thinking about the welfare of your staff, and openly communicating with them about their workloads, can help mitigate the amount of sick leave taken. Ask staff how they are feeling, be empathetic to their responses, and listen to feedback on how to best help their situation.

2. Train your staff across multiple skills

Having staff who are competent across several roles can help ease the burden of employees being away. The ability to take your kitchen staff and put them front of house for a shift – or have your wait-staff serving at the bar – gives you the flexibility to change your roster at a moment’s notice. Teach staff these extra skills during quiet times, so that the training itself doesn’t become a disruption.

3: Have a system in place to record future leave

If employees are planning a holiday for later in the year, have been invited to a special event (like a wedding for example), or are planning to take advantage of the Easter or Christmas break, they will often book leave months in advance. Make a record of this so that you and other staff don’t get caught out when the time comes. Don’t use post-it-notes either – make sure it’s recorded somewhere reliable, in a system like goRoster, for example.

4: Ensure you have dependable backup

Unfortunately, leave can’t always be planned. Sickness and bereavement are part of life, so you always need to plan for them. Create a shortlist of dependable people that you can call on when you require staff at short notice. This will save you a lot of stress when you need to make quick rostering changes.

Timeframes for payroll much faster with goRoster – TANK Juice

February, 2017

Since its humble beginnings in 1996, TANK has grown to more than 70 stores nationwide. Famous for its juices made from real fruit and vegetables – and more recently expanding its menu to include salads and wraps – TANK has become a destination for kiwis looking for healthy, fresh and fast food.

Jess Dempsey, Human Resources Manager for TANK Juice, says that goRoster was initially introduced by the company to help with staff management. With hundreds of employees, TANK required a system that would make the job of managing them all a simple one.

Out with the old, in with goRoster

Before goRoster, TANK’s systems were all paper-based. “We used excel spreadsheets to organise things like rostering, staff costs, and turnover. It was time consuming and prone to errors,” Jess says.

goRoster replaced this system with an automated, online one that was much simpler and quicker to use. “We now have visibility of all of our staff all in one package, which makes it much easier to prepare rosters, track times, calculate leave, and forecast staff costs,” Jess says.

Integration with payroll a plus

The seamless integration between goRoster and TANK’s existing systems – such as payroll – was a huge benefit for Jess.  “The timeframes for payroll are so much faster now – and with a lot less margin for error. Running reports for things like public holidays – which are different every year – are also really easy to do.” 

When TANK moved to a new payroll provider in 2016, the compatibility of the new system with goRoster was of high importance. “goRoster works so well for us, we needed to make sure that it integrated well with whatever payroll provider we used,” Jess says.

The company is also looking to upgrade its Point of Sale system soon. “And when we do, that decision too will be influenced by the way it integrates with goRoster,” Jess says.

Tech makes things easy

Creating a cloud-based system for TANK has allowed Jess and her team to access important information from anywhere at any time. “As things can change so quickly, having the freedom to access the system whenever we need it is a real-life saver.”

The mobile-app has also made communicating with staff a cinch. “Every team member is connected in real-time, so if anything changes, they know about it straight away,” Jess says.

“What I love about working with the goRoster team is that they really listen to what we want, and then implement changes suit the way our business works,” Jess says.

Tech in Hospitality – the keys to making good decisions.

February, 2017

There has been a massive boom in the last few years of online and cloud-based apps for the hospitality industry. These range from point of sale and payroll systems, to time and attendance monitoring apps.

While many of these apps are great, they are often introduced in a hurried fashion – without much thought about how they work together, or talk to existing systems.

Here are three things to consider before introducing digital changes in your business:

Look for ‘true’ integration

New apps will often claim to integrate with other systems but regularly over promise and under deliver.

Do your research. Talk to others in the industry, who have incorporated your proposed new system, to see what they do and don’t like about it. Ask tech experts what they think about it. Check out Google reviews.

It can be easy to be fooled by the glitz and glamour of a new product, so make sure you know exactly how it functions to allow you to make the right decisions for your business.

Evaluate the ‘true’ benefit of change

 The only reason you should introduce a new digital system is because it will be beneficial for your business. So, make sure you understand exactly how the new system will help your business run more efficiently.

Will it save time? Will it make your job easier as an owner-manager? Will it make your employees’ job easier? Will it mean less paperwork? Will it mean better communication with suppliers?

Whatever your reasons for making the change, you need to be sure your chosen system will deliver the right solution. If it doesn’t, it’s not right for you.

Look at what key information it delivers

One of the advantages of new software is that it will often deliver information that will help you to make critical decisions about the running of your business.

A product like goRoster, for example, gives you detailed information about the number of staff needed for each shift, front of house and kitchen costs, estimated turnover, and detailed staff costs – including PAYE, holiday pay, and ACC levies.

This information makes many decisions easier, such as how much stock to order, staff to roster and specials to run.


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