Supp: An Uber-ish App To Get Restaurant Shifts

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Source: Google
Supp is a new customised hospitality marketplace with connects employers and workers through an app – giving workers the chance to choose the shifts that suit them.
The way Supp works is hirers from different hospitality companies post available shifts on the app and the workers who signed up for Supp will get a notification and are free to apply for the shifts that suit their schedule. After the hirer has chosen a worker and the shift is performed, both sides are able to rate each other that is available to everyone on the app. Payments then are processed through the app. 
In other words, Supp works like “Uber”. Supp gives everyone the opportunity to freelance and choose flexible shifts that suit their timetable, for free. At this time, Supp only focuses on business in the Inner Melbourne Suburbs area.
Supp has its own benefit for both employer and employee. On the employer side, Supp is being used to fill shifts when their workers are unavailable or to trial new staff. The worker will be given a brief induction, including meeting the team and seeing the workspace or workflow before began working. On the worker side, Supp is used by hospitality professionals to pick up extra shifts on top of their job or to find a new job.
“Supp has been used by some of Melbourne’s best venues for 10 months,” said Jordan Murray, CEO of Supp.
A testimonial came from a pastry chef, Emma, who got a 5-star rating from Lune Croissanterie regarding her work, as posted on Supp’s Instagram.
“Only a week ago I didn’t think it was possible. Casual shifts in good pastry kitchens are slim to none because traditionally most are looking for full-time dedicated chefs. Now I’ve already done two shifts in an amazing team with little to no search effort.”
According to Jordan, the idea of Supp came from a problem.
“Supp was inspired by a daily problem suffered by our co-founder Kate Reid, who runs Lune Croissanterie. Like other venues in hospitality, the biggest pain point they experience is with managing their casual workforce. This includes back filling a regular who is on leave, or staffing an upcoming event. On the worker side, it’s a highly competitive jobs market and the hours are often unreliable.
“Kate and I also pondered over two interesting statistics. Underemployment is at its highest point ever for young people (~20%) whilst there is also a skills shortage in hospitality. Our platform has been designed to reduce the significant friction that existed between these two parties and the results have been very positive for everyone.”
Jordan believed that building a good relationship with stakeholders is one of the most important things as a CEO  for the brand to grow.
“I started by building and growing relationships with people in the industry. First as a customer, secondly as a service provider through Supp after we had the prototype up and running. I think authentic relationships are important and that even the CEO of a large company (Supp is tiny) should be skeptical of proxies. It’s better to have some direct contact with customers whose needs they are striving to satisfy.”
Asked about will Supp expand the type of jobs such as retail, Jordan said “no”.
“Supp’s focus will always be on the hospitality vertical where our passion lies. And trust me, just hospitality is complex and massive enough! Our ladder up strategy may see us evolve over time but our industry focus won’t change.”
Since there is no contract between the workers and Supp, Jordan believed that the way to always have an employee to fill empty shifts by employers is to “balance out demand and supply”.
The name “Supp” comes from “Support, Supplementary and is a bit of a pun on “wassup”” Jordan added.

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