An emerging cohort of new players are entering the marketplace to take advantage of the sector’s newfound enthusiasm for tech solutions amid the dearth of hospitality workers | hijessicayun
LinkedIn, as everyone knows, largely caters to a particular demographic: the urbane, ‘white-collar’ professional, most likely tertiary educated, and looking to take the next step on the career ladder in their office-based job.
Co-founders Elliott Gibb and Jascha Zittel created Sample, a professional networking app designed to be the LinkedIn of ‘grey-collar’ professions. Sample is just one of an emerging cohort of new players entering the marketplace to take advantage of the sector’s newfound enthusiasm for tech solutions amid the dearth of hospitality workers.Across the nation, Australia is hiring some 20,000 hospitality and tourism workers, according to Seek data provided to the. Job ads in this sector have grown the most by far, up 76.3 per cent in November 2021 since this time last year. We’re most in need of chefs and cooks as well as wait staff .
Upon payment, the me&u platform gives diners tipping options of 5, 10, or 15 per cent. After the most recent spate of lockdowns ended, Mr Premutico said tipping via me&u ticked up by 27.5 per cent.“We proved that if you get rid of the barriers and the friction, and you allow a customer to sit at the table, push a button and get a beer and a burger to the table, you will spend significantly more.
“Many people don’t realise that your average burger joint or pizza shop actually has between 10 and 15 individual suppliers that they must order from almost daily. That’s one for fruit and veg, one for seafood, one for meat and one for packaging,” said Mr Lipschitz. But when you have a marketplace with several product options and their prices listed clearly, venue operators can better plan their menu and seasonal specials and reduce costs. The transparency also hands some market power back to independent restaurants.The difference this can make to a typical restaurant’s bottom line is not insignificant when you consider that costs are typically split between rent, wages, and supplies. “Food cost tends to be where they make their profit,” says Mr Lipschitz.
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