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YOOBIC Communities Give Retailers and Restaurants a Secret Weapon to Combat Employee Turnover

Posted on12/02/202608/08/2023Author

Frontline employee experience software pioneer unveils brand new features to boost morale, build a culture of community, and keep employees engaged

NEW YORK and LONDON and PARIS, dec. 6, 2022 /PRNewswire/ — YOOBIC, the innovator of the all-in-one Frontline Employee Experience Platform, today announced the launch of YOOBIC Communities, a powerful expansion of the YOOBIC app designed to enable companies with frontline workers to drive engagement and give employees a shared space to build collaboration, camaraderie, and a sense of common purpose. The feature launch cements YOOBIC’s place as the premiere Frontline Employee Experience Platform (FEXP) for today’s most demanding distributed enterprises.

YOOBIC’s game-changing mobile app is already trusted by 350 global brands including top retailers and restaurants such as Levi’s, francesca’s, Lacoste, Boots, BurgerFi, and Lidl. The Communities feature empowers frontline teams to easily create common-interest networks and design and launch their own micro-communities within the organization. The result: organic team building based on meaningful friendships and rich new opportunities for mutual support, collaboration and innovation.

With employers still feeling the impact of the Great Resignation and broader labor shortages, YOOBIC Communities offers an important tool to create engagement and boost employee retention. According to Gallop’s State of The Global Workplace 2022 report, only 21% of workers are engaged at work. Research shows that employees want to feel like they belong and they are part of something bigger than themselves. That is exactly what YOOBIC’s Communities feature delivers—giving frontline teams a real stake in their organizations and the ability to shape and take ownership of their company’s culture.

“We have really transformed the way we work at Francesca’s with YOOBIC,” said Sarah Brown, director, field training and guest experience. “YOOBIC was a critical tool to transition from email and streamline communications with our store teams. We really love the Communities feature. It’s another layer that brings our team together in a meaningful way and it has been a game-changer.”

YOOBIC Communities is an engagement-driving tool for a generation of digital-native workers raised on social media. The results have been striking. In the Beta test group, weekly logins increased by 33% per user. Employees were also markedly more involved with the platform: Communities drove 43% more engagement than the top-down digital Newsfeed, which already achieved great results. These numbers show targeted engagement and employee experience are drivers in the adoption and use of digital tools for frontline workers.

“We strive to build a family unit at francesca’s,” said Katie Kepic, district team leader, francesca’s. “We want a strong sense of camaraderie and community when it comes to peer-to-peer engagement. Our teams are utilizing YOOBIC Communities to embrace our districts and be inclusive. Everyone can get to know each other and celebrate all things francesca’s throughout the day in the app. It’s given us the ability to transition away from email and really create a place of support and engagement for our teams.”

“At YOOBIC, we know that meaningful employee engagement is the key to boosting employee morale and performance—as well as the agility, resilience, and profitability of the organization as a whole. The Community feature was designed to organically elevate that engagement and bring frontline teams together in a powerful and effective way,” stated Fabrice Haiat, YOOBIC CEO and co-founder. “Our app is the critical space where workplace orchestration meets employee experience, and as the category-defining FEXP innovator, we’re determined to keep pushing the boundaries of what’s possible for the success of our customers.”

About YOOBIC

YOOBIC is an all-in-one frontline employee experience platform. Our mobile app gives business leaders and frontline teams the performance tools they need to communicate, learn, and work—all in one place. With streamlined communications, mobile learning, and digitized task management, YOOBIC drives operational excellence while drastically improving the frontline employee working experience. 350+ companies around the world including Boots, BurgerFi, Lancôme, Lacoste, Levi’s, Logitech, Peloton, Puma, and Vans trust YOOBIC to improve operational consistency and agility, get real-time visibility into multi-location business execution, and improve customer experience . To learn more about YOOBIC, visit www.yoobic.com or follow us on LinkedIn.

To learn more about Communities and the YOOBIC app, join our webinar on Tuesday, December 13, 2022at 12:00pm EST here: RegisterNow

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Ninety Nine Restaurant abruptly closes three CT locations

Posted on05/02/202608/08/2023Author

Ninety Nine Restaurant & Pub, a Massachusetts-based chain of family-friendly restaurants, abruptly closed three locations in Connecticut Monday.

A spokesperson for the chain confirmed Tuesday that Ninety Nine had closed its restaurants in Cromwell, Groton and Stratford on Nov. 28, effective immediately.

“The Ninety Nine is in the process of transferring Team Members to our other restaurant locations in Connecticut or offering them severance packages,” the company said in the statement. “The Ninety Nine values its guests and the local communities, and thanks everyone for their patronage.”

Remaining Ninety Nine restaurants are in Bristol, Enfield, Glastonbury, Killingly, Norwich, Torrington, Vernon and Wallingford.

The chain, based in Woburn, Mass., has more than 100 locations in New England and New York state, with the bulk of the restaurants in Massachusetts. The website Boston Restaurant Talk noted that Ninety-Nine has closed three locations in the Bay State this year, most recently its Canton restaurant on Nov. 27.

National diner chain Denny’s has also closed multiple locations in Connecticut this fall. Restaurants in Enfield, West Haven, Wethersfield and Vernon suddenly closed between Sept. 5 and Oct. 17, leaving four remaining Denny’s in the state.

Why getting a table at Dallas restaurants is harder than it used to be

Posted on21/01/202608/08/2023Author

The restaurant industry has changed in innumerable ways in recent years, but one shift Dallas diners are coming to terms with is the growing demand for restaurant reservations and the dwindling ability to get a table without one.

The surge in demand for table bookings picked up speed in 2021 as people eagerly returned to in-person dining once COVID-19 cases dropped, but the shift seems here to stay. Walk-in seat availability is harder to come by, and making reservations only a day or two out at popular restaurants often means taking early or late-night seating — or striking out altogether.

The uptick in demand for restaurant reservations is happening nationally. Online searches for reservations in the first quarter of 2022 were up 107% from the same time frame in 2021, according to national data from Yelp. We talked with several local restaurants who said they’ve seen a noticeable owner rise in demand for reservations at Dallas restaurants in the past year.

There are several reasons for the shift. First, there’s the matter of planning and convenience, which is no different now than it’s always been. Diners have schedules to juggle, babysitters to hire, and celebrations to plan around, all of which factor into the demand for reservations.

Then there’s the matter of social currency. Hard-to-get reservations have become a signal of social status. The country’s most coveted restaurant bookings are now being sold to people willing to pay anonymous sellers thousands of dollars on black market sites, like one run by a 34-year-old in Miami, according to a new report from the San Francisco Chronicles.

But restaurants are really driving this change in reservation culture. Still facing workforce shortages and rising operating costs, some restaurants have reduced their hours or scaled down their footprints. This has led restaurants to rely more heavily on reservations to run their businesses, and they’re encouraging them more than ever in a climate of economic uncertainty, says Emily Knight, president of the Texas Restaurant Association.

“In Dallas, we’re running at about a 20% [restaurant] staffing shortage, and with that you’re going to have fewer tables and slimmer menus,” Knight says. “So now what you have is a restaurant that needs much more thoughtful staffing and to know who is coming in and when to dine. And they need to ensure that if that person makes a reservation, that they’re going to really come in.”

TakeTatsu, for example. The omakase restaurant opened in Dallas’ Deep Ellum neighborhood in May 2022 and has already become “the city’s hardest reservation,” according to D Magazine dining critic Brian Reinhart. To get a seat at Tatsu, hopeful diners set alarms for 8 am on the first and the 15th of the month when reservations for the tasting menu, which must be paid in full at $170 per person, are released in two-week batches. The seats go quickly. After all, there are only 10 seats and two seats a night.

Matthew Ciccone, owner of Tatsu, says offering a limited number of prepaid reservations is pivotal to their business model and to ensure the level of hospitality and food they strive to execute. He found that releasing any more than 10 days of reservations at a time increases the likelihood of cancellations, even with a policy in place that asks for cancellations to be made five days in advance.

Master sushi chef Tatsuya Sekiguchi prepares sushi at Tatsu in Deep Ellum, Thursday, May 19,... — Master sushi chef Tatsuya Sekiguchi prepares sushi at Tatsu in Deep Ellum, Thursday, May 19, 2022.(Elias Valverde II / Staff Photographer)

“By doing it this way, we are controlling our food waste and ordering exactly what we need. The other side of that coin is why we ask for full payment up front. We pay our staff what they should be doing by doing this,” he says. “We can also really tailor the menu to the guests that book, and the only way to do that is to have that money up front.”

Ciccone says there has been a noticeable change in restaurant reservation demands in the Dallas dining scene in the past few years, and he sees it as Dallas catching up to other major cities like New York, where he lived for a decade.

“There’s no such thing as dining out without a reservation there,” he says. “I think this is going to be a new thing here [in Dallas] and part of the trade-off that we’re making with having more good restaurants.”

With that change, though, comes the possibility of people taking advantage of the demand and reselling restaurant reservations for a profit, and it’s something Ciccone is trying to hold off.

“We did an analysis with Tock [a booking site] to make sure people were not using computer programs to book reservations. Tock doesn’t allow people to use a script to book reservations, so we feel comfortable