How do you even gauge what’s appropriate when partying is part of the culture of your business?

How do you even gauge what’s appropriate when partying is part of the culture of your business?

published by Thor Wood – Founder/CEO


I recently dove into an excellent article from Bon Appétit that highlights 5 acclaimed chefs that chose sobriety and purposefully continue on that path. Shining light on a chaotic lifestyle, that is unavoidable in many respects… at some point, whilst working in the industry, you will encounter (or perhaps become shrouded by) the dark side of the food & beverage industry. Working in the F&B world is a high pressure environment. It’s a system where each respective position relies on it’s counterparts, and being short staffed is certainly a major contributor. Many factors go into the creation of the high pressure, and quite possibly the relief.



“A lot of young cooks look up to chefs in the press, and the common stigma is, ‘I need to be a badass, I need to be able to drink and hold my liquor and then work through the hangover.”



“This industry can tear you down if you let it,”


Kudos to Andrew Zimmern, Sean Brock, Gregory Gourdet, Michael Solomonov, and Gabriel Rucker. I highly recommend reading the full article.


“I want [sobriety] to be something people are proud of rather than shameful of. The simple fact that you have made the decision to take better care of yourself? That should be the proudest moment of your day.”


According to the Substance Abuse and Mental Health Services Administration, the highest rates of illicit drug use are found in the accommodations and food services industry, and workers in that industry have the highest rates of substance use disorder: 16.9 percent compared to 9.5 percent on average across other industries. The highest rates of heavy alcohol use are in the mining and construction industries, with accommodations and food services coming in third.

SnapShyft: Giving 14.7M+ People Better Opportunities to Make Money

SnapShyft: Giving 14.7M+ People Better Opportunities to Make Money

 by Jeremy Miller

11 Month Old SnapShyft Already Has 6,200 workers & 150 venues. 

I like restaurants. I mean, who doesn’t enjoy chowing down on some good sustenance blended with a happy, ready to serve you staff providing a positive experience. There’s few things I NEED in life and that’s good foodgood people to eat the food with, and good memories to share. Restaurants are a perfect place for that…well sometimes.

The reality is sometimes you don’t find that blissful experience at a restaurant. It’s not the restaurants’ fault, necessarily, but it’s easy for us (consumers) to judge the restaurant every time. In fact 97% of US consumers rank the “perceived customer experience” as THE deciding factor on whether or not they patronize a venue. If it’s not the restaurant’s fault then who’s fault is it? Instead of pointing fingers we must look at the facts.


Turnover for the industry is well above 70% and 36% of operators state hiring and staff retention is the biggest problem they face DAILY.


This is the way the industry is (for now). Technology has left large pockets of the hospitality industry unserved. Before my first job as a cook, when I would go to restaurants with my friends or family and we experienced bad customer experience we simply just accepted it because it happens so often. 


I didn’t start to notice how bad staff retention and the customer experience was until I worked as a cook at a restaurant for my first job. I knew then, that someone needed to do something about this serious problem. It wasn’t until I started working for SnapShyft when I realized people are working day and night to build the technology needed to fix this major issue in the food and beverage industry. Now, restaurants are able to keep their venues fully staffed to provide a great customer experience. 

Our Shyfters are some of the coolest people.

Thor Wood and Stephanie Corliss  launched SnapShyft  in October of 2017. SnapShyft is an app for food and beverage operations to instantly post uncovered shifts, allowing those operations to connect with experienced hospitality workers. Based on a workers industry experience, they can claim open shifts on the calendar and on-demand. There are shifts for all front of house and back of house positions.

The Market is Huge and is Pleading For Disruption

The restaurant industry is a mammoth. Annually, the industry does over $799B in sales across 1M+ locations. The industry employs 14.7M professionals in the US alone and will add another 1.6M jobs by 2027. Not only is the industry large but the problem is large too.


Each year $146B is spent or lost due to managing turnover and being understaffed.


Yep. That is “billion” with a “B”. The average venue loses $146k/year due to turnover and being understaffed. On SnapShyfts’ website there is a calculator that can calculate the EXACT costs associated with being understaffed. A venue manager or owner can input a few data points like number of employees they have, average turnover as a percentage, and how many times a week they’re short-staffed. After inputting that data a full breakdown of all the costs will be shown. It’s pretty crazy. I encourage you to play around with it.


The hospitality professionals are having struggles as well. It has become difficult to pay bills with the current wages in the industry. As a result, workers are supplementing their income by working other jobs or leveraging the existing gig economy opportunities like Uber, Lyft, and SnapShyft.



We really care about our users. We are consistently watching our analytics and executing iterations so that we can continue to improve the experience for our them.

“The seven-member SnapShyft team is keenly aware of its usage analytics and quickly iterates to meet preferences and solve for cultural or even gender disparities that have shown up in the data. For example, early-on they discovered that about 80 percent of their users were male and surveys revealed that women were less likely to use the app due to perceived safety concerns. Through targeted videos, social media and other communications and testimonials, SnapShyft was able to build confidence in their venue vetting and ratings system and today female users (54%) have surpassed male users.” 

— TechPoint on SnapShyft

Ultimately, Thor and Stephanie’s goals are to make this industry better. They want to empower the workers. They want to make the venue’s lives less stressful. Combined, they have decades of experience in the food and beverage industry. They personally understand and relate to the problems both from a worker’s perspective and from a venue’s perspective. And I am both proud and enthusiastic to have the privilege to be SnapShyft’s Director of Marketing.

-Jeremy Miller 


It’s a privilege to be a SnapShyfter

Kicking the week off with the goal of sharing a couple things about SnapShyft. It’s important to understand the type of business we’re running, and why we exist in the first place. For starters we are NOT a temp agency. We consider ourselves the anti-temp staffing platform. Through experiencing life in the trenches, temps are the worst, and definitely not ideal in the hospitality industry. The national average success rate for temp operations speaks for itself: 34% We’ve encountered hundreds of small, medium and large scale hospitality operations; from bars and restaurants to major catering/event centers. The statement we hear often, “We order 10 workers just in case; we actually only need 5, but the quality of the workers we often get are below expectations, and frankly we’re lucky if 5 show up to work the shift in the first place”.
Ok, so how does SnapShyft compare? First, we are a short term, shift coverage solution revolving around actual industry workers. Not random people off the street. These workers are pre-vetted in order to become approved SnapShyfters. This includes the most extensive background check in the entire industry, along with industry reference checks, and even learning what point of sale systems they are familiar with. It takes time to become an approved Shyfter, but it is very easy to lose the privilege of picking up work on our platform.SnapShyft is comprised of pre-vetted workers: The industry’s most extensive background check, industry reference checks, experience, and point of sale. We have a ZERO tolerance policy. It’s a privilege to be a SnapShyfter, and we take our business seriously. 5-star experience is expected.
Worker Community Guidelines:
Be a Team Player – Be Helpful Respect all those you encounter Go Above & Beyond – Delight people Be a professional – Reputation is Everything
Zero tolerance for violent, threatening, or inappropriate behavior or language Zero tolerance for drugs or alcohol while working a shift through SnapShyft Zero tolerance for any criminal behavior No weapons of any kind while working a shift through SnapShyft
(Note: The general weapon policy above does not apply to authorized security personnel contracted by SnapShyft or to law enforcement personnel.)
OUR PROMISE TO THEM: We promise to be a facilitator for awesome opportunities and provide workers the support necessary to have an amazing experience using SnapShyft.
We also hold our customers to a higher standard as well.
Venue Community Guidelines:
Be Respectful – Workers on SnapShyft are here to help and be team players. Enable them. Be Communicative – Being clear with workers (and SnapShyft Support personnel) can avoid a lot of misunderstandings and issues. Pay out Tips – Any tips earned/generated by workers on SnapShyft are theirs to keep Reputation is Everything – The market will speak volumes. SnapShyft has zero tolerance for violent, threatening, or inappropriate behavior or language
OUR PROMISE TO YOU: We promise to be a facilitator of awesome workers and provide you the support necessary to have an amazing experience using SnapShyft.
We created SnapShyft to make running a business in the hospitality industry better. Less wasted time. Less burden on your staff. Less burnout. Better guest experience. Generate repeat business. More revenue.
What questions can we answer?

It’s more stressful to be a server than a Neurosurgeon! (according to science)

It's more stressful to be a server than a Neurosurgeon! (according to science)


Scientists Say It’s More Stressful to Be a Server Than a Neurosurgeon!

Owning & managing a food & beverage venue is no cake walk, as I’ve said before. There are numerous daily challenges and hurdles that management faces. Every single owner, manager AND service industry/hospitality industry professional we’ve spoken with claim that the longest running problem they face isn’t managing food costs, or waste, or promotions… it happens to be… staffing issues, and the countless never ending headaches associated with said staffing issues.

What does this have to do with the article I’ve linked to? Well… There are numerous moving parts (players/positions) in the game of running a successful bar, restaurant, or venue. These parts work in unison to achieve the goal of providing great customer experience every single time, to drive continued repeat business, and in turn make money. If you’re fielding a short staffed team, you simply can’t perform to the expectations of ownership, let alone the customers!

It’s a domino effect… You find yourself short staffed on short notice (or not so short notice), without a direct impactful Real Time solution. No, no, no… Facebook posts, Craigslist, or calling/texting everyone and their mother, will NOT give you a Real Time solution. And you can forget temp staffing services altogether.

So back to the domino effect… you find yourself under staffed, it’s a Friday evening, no workable solution at your finger tips, and after trying and failing to get someone, anyone, to cover the open shift(s) you give up and accept reality (defeat). You go without and say to yourself “Everything’s going to be alright. Everything’s going to be ok.”, over and over.

So the next domino is staff fatigue setting in. Staff, especially servers, may initially be excited at having more tables to cover, and the tips that follow. Other positions not so much (think back of house). This excited feeling quickly dissipates and is replaced with resentment and fatigue.



Oh yeah the tip thing… well, wait times, table turn times, anything time related is now a major problem. Could only be a few minutes, however statistics show most likely it’s 20 minutes or more added to the wait. This reflects as poor customer service to the customers. Can’t blame them for this can we? Which by the way, is what 97% of all consumers consider #1 when choosing where to eat or drink (according to the National Restaurant Assoc)!! Thus the extra tables each server has to cover results in smaller total check sizes, and less customers coming in the door that evening (wink, wink, table turn), and of course minimal tips (sometimes no tip at all- which I don’t condone. Ever).

This ultimately culminates with staff burnout and more problems for management. Especially when the repeat customers don’t materialize. Some in the business actually wonder why this is?… Running an understaffed bar or restaurant (any venue really) for ANY period of time is a true recipe for disaster. This disaster becomes much worse with inaction, or by expecting results from the same options that have helped continue this repetitive cycle unabated. This is a vicious cycle I know.

Understaffed Shift(s) lead to:

  • Staff Fatigue. (check)
  • Staff Resentment (check)
  • Staff Burnout (check)
  • Service Suffers (check)
  • Self Perpetuation (check)

Training doesn’t solve the problem. Inventory control doesn’t solve the problem. Rock solid promotions don’t solve the problem. What does you ask?

SnapShyft does! (wink, wink)

By enabling venues to remain proactive in the moment, ensuring priority #1 is met every single shift, owners and management can provide a great customer experience. No matter the position of need: servers, bartenders, security/door, host/hostess, bussers, cooks, expeditors, support personnel… all roles including dishwashers! Each position is integral to running a great venue and providing the customer a reason to return. See for yourself in this Washington Post article A Dishwasher Can Make Or Break A Restaurant … A restaurant’s dirtiest job is also one of the most crucial ; )