Progressive HR tips to shake up the F&B industry.

1. 5
work week

2. Brought to you by

3. And these guys…

4. Staff is 80% part-timers who are
students.
Has about 180 staff across 4 outlets,
and 130 of them are under 23.
Josh Bell
Part-Timer Maestro

5. Staff is mostly young people.
Everyone gets the same starting pay and
increments only come from completing
lessons at “Spiffy University”.
Abhishek C.
George
Dean, Spiffy University

6. A large percentage of Greendot’s staff is
older, local workers.
Justin Chou
Auntie Whisperer

7. Here’s how they keep staff happy

8. And save on labour cost

9. 1.Have a 5-day work week for full-timers

10. At Spiffy, if they:
Leave policy
DAYS
a week
= claim
back
6 DAY1of leave
work

11. And if they:
x 4
(1 month)
=
extra
+4
of leave
1DAYS
a week
6work DAYS day
of leave
Leave policy

12. So technically they can:
Leave policy
(every month)
=
MONTHS
LEAVE
x
popular
with young
people
3DAYS
a week
6work MONTHS
9

13. 2. Have super efficient scheduling

14. At GYG’s Central Business District outlets, short
shifts help to save labour cost.

15. This is a typical day:
OPENING: 3 - 4
staff
LUNCH: 15 - 16
staff
AFTERNOON: 4 staff
DINNER: 6 staff

16. 3. Rethink your shifts

17. “I believe split shifts are a
horrible way to do things…

18. Split shifts leave employees with no
life. Employees with no life are
horrible employees.
They have no zest for life, which means
they don’t give a shit about you
either.”
– George,
The Spiffy Dapper

19. Want more F&B tips from people in the
industry?
Visit iCHEF’s Facebook page
www.facebook.com/ichefsg