FIND US AT START UP ALLEY AT THE NRA SHOW 2016 BOOTH #8427G

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Find out how the top brands like Tao Group, Eataly, sweetgreen, Nobu, Soho House, The Meatball Shop and more source, hire and manage talent with Harri's TOTAL TALENT SOLUTION, an all-in-one platform built specifically for the hospitality.

With Harri’s digital platform, employers can find and on-board top talent for their business while maximizing productivity, reducing costs and saving time. Harri clients save up to 68% in hiring time and save up to 48% in hiring costs.

Harri’s Total Talent Solution empowers employers to easily:

  • Post unlimited jobs to Harri's network plus post to multiple job boards and receive up to 37MM views with one click.
  • Manage applicants throughout the hiring process on one seamless platform designed for the hospitality industry.
  • Send offer letters and on boarding document digitally to new hires.
  • Create media rich, on-line profiles showcasing their company's culture and therefore, attracting the right type of talent. 

Harri has over 210,000 members and over 3,500 employers based in New York City, Los Angeles, London, Chicago, Las Vegas, and Washington DC. It is the number one marketplace for hospitality talent in NYC.

Harri will be showcasing our best-in-class Total Talent Solution at Start Up Alley at the NRA Show in Chicago May 21-24. If interested in learning more about how Harri can help you with your hiring needs, contact us to schedule a demo.

 

 

Meet Mikel, Harri’s 200K Member

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Late last year, we introduced to you Ronnie, Harri’s 150K member. That was an amazing milestone in itself, but as our platform has evolved, we have grown to a community of now over 200K+. So meet Mikel, our lucky 200K member.

Mikel, an executive chef with more than 20 years of experience, found Harri by chance. He had taken a short break from his career to travel, but he is now ready to get back to doing what he loves, and is looking for new opportunities.

HOW DID YOU GET INTO COOKING?

At first, I just went with it because Spain, where I come from, is famous and known for its Michelin-star restaurants. Besides that, I grew up in the countryside with my grandma, spending time there during the weekends and summers. I was basically living in the kitchen; it was the heart of the house. She had a traditional, wood-fired stove and it was my favorite part of the house. My mother learned from her as well.

HOW DID YOU GET YOUR START IN THE HOSPITALITY BUSINESS?

I started my career working front-of-the-house when I was 16, and I moved up until I was a GM by age 26. I went on to attend culinary school at Escuela de Hostelería de Barcelona, while working as GM. After completing my degree, I started working in the kitchen and never left.

WHAT DO YOU LIKE MOST ABOUT WORKING IN THE INDUSTRY?

Making people happy. From the way I cook and also not just cooking for myself, but for others. It is my main secret to being successful and loving what I do. The most important thing for me is to make people feel happy from what they eat.

HOW DID YOU FIND HARRI AND WHAT MADE YOU WANT TO JOIN? 

I found Harri randomly while looking online for work. I was directed to Harri. Harri offers executive and management positions from awesome restaurants, unlike Craigslist and LinkedIn. When you look for a job on Harri, you do not feel like you are thrown onto a rollercoaster, where you do not know where you are or where you will end up. Also, on Harri, employers are always quick to respond to job seekers.

HOW DID YOU FEEL ABOUT BEING OUR 200K MEMBER?

I could not even believe it at first, since I was in Barcelona when Team Harri reach out to me. I thought it was a joke, but then I realized it was really true. I was impressed and wanted to be a part of your feature.

HOW HAS HARRI BEEN USEFUL FOR YOU?

Since I am a new member and just started using Harri, I have found a few possible opportunities that are opening in the summer.

HOW HAVE EMPLOYERS REACTED TO YOUR HARRI PROFILE?

Employers have responded pretty quickly to my profile. It is very different from the way other job sites hire, which tend to be be pretty complicated, like Taleo, for example. When you apply for positions on Taleo, you probably will get a reply three or four weeks later. In contrast, Harri is able to match job seekers’ profiles to jobs that they qualify for and employers react quickly.

WHAT DO YOU THINK OF OTHER JOB SITES, COMPARED TO HARRI?

Basically, I only use LinkedIn and ZipRecruiter. I think ZipRecruiter is not as useful because I do not like the way they designed the website; it is a bit more complicated and super impersonal. As for LinkedIn, the basic, free account is not as helpful. I actually got a premium account for the purpose of finding a new job, so that I could access other features, like inMail. But with Harri, these features are free. Harri is also tailored for hospitality professions, where as LinkedIn is more general.

WHAT ARE YOUR THOUGHTS ON THE MOBILE APP?

Because I have been traveling so much, I prefer the mobile app more than the actual website. It is easier and it sends me updates pretty often. 

WHAT TYPE OF ADVICE WOULD YOU GIVE TO ASPIRING HOSPITALITY PROFESSIONALS?

Work hard and be patient, and be honest! There are so many chefs that think that after they finish school in two years, they are a chef. It took me three years after culinary school, working in the kitchen with experienced chefs, to actually learn how to cook properly and respect food. You have a base that you learn from school, but the experience is totally different from a restaurant. They have to understand that they will not be chef right away, you have to work at your craft.

LOOKING TO WORK IN HOSPITALITY?

DISCOVER WHO'S HIRING ON HARRI

Follow Harri on Facebook and Twitter
for real time job posts and industry news.

3 Key Things to Research Before Your Job Interview

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Before you interview for your next job, be sure to do some prior research. Do not meet with the hiring manager without knowing basic background information about the restaurant or hotel company you hope to work for. Here are three key things to research on and how/where you can find the information:

  • What is the company all about?

Find out what the company does. Is it a restaurant, a bar, a cafe, a hotel restaurant? Make sure you clearly understand what type of business you may potentially be working for. Do thorough research online; visit their Harri company employer page and their company website.

  • What does the company value?

Learn why the business does what it does. What is its mission? See what fuels the employees and employers to work in the hospitality industry, day in and day out. If possible, try to find videos online of the restaurant owner or restaurant manager speaking about the business. With the video, you can hear first hand what the company is like, and why you should be a part of their team. For example, see what it is like working at The Little Beet, which was featured in our Kitchen Culture series. 

  • Is the company being talked about in the news?

This could either be a good sign or a bad sign. Browse through news sites and see what is written about your potential employer. Check out their social medias for hints on what company culture is like. Also, research key people who are part of the business, including owner(s), senior-level managers and decision-makers.

Other important things you may want to research prior to your interview include: 

  • How big is the company?
  • How many employees do they have?
  • Who are their main competitors?
  • What are their goals in the future?
  • Are they a global brand? If not, will they be expanding?

LOOKING TO WORK IN HOSPITALITY?

DISCOVER WHO'S HIRING ON HARRI

Follow Harri on Facebook and Twitter
for real time job posts and industry news.

Where to Eat At Coachella 2016

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We're super excited for Coachella next weekend. Not only are we looking forward to the great musical acts and art, but also the amazing food lineup, featuring a few incredible Harri partners:

FRITZI DOG

Top Chef Neal Fraser's concept takes hot dogs to a new level. Not only are foods made from quality, antibiotic and steroid-free meats and ingredients, Fritzi Dog offers unique selections, such as stadium style and turkey maple hot dogs. Their fries and tater tots are also popular favorites.

Want to join the Fritzi Dog team? Click here to learn more.

SUPERBA FOOD + BREAD

Superba Food + Bread, a popular brunch spot in Venice and El Segundo as well, will make their way to Indio. At Coachella, they will be serving crispy fried chicken sandwiches and other small plates. Superba is all about sharing great food amongst friends, so expect lots of sharable food options here. 

Interested in being a part of Superba's crew? They're currently hiring Cooks and Bussers.

HANJIP

Hanjip, a familiar name in the LA food scene, is a solid KBBQ restaurant opened by Chef Chris Oh. Coachella attendees will be able to fill up on Hanjip's delicious KBBQ rice bowls and meaty barbecue fare. They will definitely satisfy the weekend's hungry crowds.

Why stop there? Join the Hanjip team today! 

TOP ROUND ROAST BEEF

Top Round Roast Beef, the chef-driven, fast-casual restaurant will be in attendance for the second year in a row, dishing out their signature roast beef sandwiches on the Coachella fields. Find them slinging their classic sandwiches in the Craft Beer Barn area.

Top Round Roast Beef is looking to hire new members! Check out their open opportunities here. 

Other notables include: 

Are you going to Coachella? Check out one of our partners, take a photo on Instagram and tag #HarriEats.

LOOKING TO WORK IN HOSPITALITY?

DISCOVER WHO'S HIRING ON HARRI

Follow Harri on Facebook and Twitter
for real time job posts and industry news.

Women-Owned Restaurants Driving Growth

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In 48 states plus the District of Columbia, women-owned restaurant businesses grew faster than the state’s overall restaurant industry between 2007 and 2012, according to the NRA’s Chief Economist Bruce Grindy. His Economist’s Notebook commentary and analysis appears regularly on Restaurant.org and Restaurant TrendMapper.

Women-owned restaurant businesses grew at a rate more than three times faster than the overall restaurant industry in recent years, according to newly-released data from the U.S. Census Bureau. Between 2007 and 2012 (most recent data available), the number of women-owned restaurant businesses in the U.S. jumped 40 percent. During the same five-year period, the total number of restaurant businesses in the U.S. rose 12 percent. 

As a result of these strong gains, 33 percent of restaurant businesses are majority-owned by women – up from 26 percent in 2007. Another 15 percent of restaurant businesses are equally-owned by women and men. Taken together, nearly one-half of all restaurant businesses in the U.S. are at least 50-percent-owned by women. 

Throughout most of the country, women-owned businesses have been driving growth in the restaurant industry in recent years. In fact, in 48 states plus the District of Columbia, women-owned restaurant businesses grew faster than the state’s overall restaurant industry between 2007 and 2012.

Mississippi saw the fastest growth in women-owned restaurant businesses between 2007 and 2012, at 95 percent. Delaware (86 percent), Nevada (73 percent) and Arizona (71 percent) also saw strong growth in the number of women-owned restaurant businesses during the five-year period.

The states with the highest proportion of restaurant businesses that are majority-owned by women are Georgia (44 percent), Mississippi (43 percent), Texas (42 percent), Alabama (41 percent) and Louisiana (40 percent).

The states with the highest proportion of restaurant businesses that are at least 50-percent-owned by women are Montana (63 percent), Idaho (62 percent), Wyoming (62 percent), Washington (61 percent) and North Dakota (59 percent).

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