![]() ![]() Adam opened up this idea to us, which seems incredibly basic, saying, “This is great. ![]() Keep making enough toasties, keep making people happy. I can tell you from someone who was in it, rather than looking at it, it was: Keep up with what we're doing. But what impact do we want to leave as a brand? What are we putting out in the world?” This is great that we're organically growing and that we're getting busier and busier and people love us. Wilton: We had a brand that was really potent and sales were coming through the door, but we had never really stopped, or had the experience of someone like Adam, to say, “Well, hold on. Without substance and structure, after saying “Okay, I've joined as a back-of-house team member, how do I progress to a supervisor?” there's little pathway where team members can potentially progress. Hospitality generally has really high engagement – culture, team environment, working towards a common goal – but the turnover is really high. ![]() What prompted this move to a four-day work week?īrownell: It was a conversation with Dom and I where we said, “Why does hospitality have such high turnover?” if we fast forward to a few months ago, that’s when we started building an org structure and looking at the business as something we want to grow and build infrastructure into. Wilton: We've built the brand really organically, and have only brought team members on when necessary. When did you start bringing on a bigger team? But really, we had no deep understanding of businesses and the way they run. We were very green, full of energy and motivated to make something cool. Wilton: When we talk about structure, there was none. We spoke to Wilton, Hector’s Deli founder and frontman, and Brownell, who joined the group as CEO in March from a role as state operations manager at Grill’d, about the new approach, providing career pathways for team members and slowing down to “speed up”.ĭom, when you started Hector’s Deli, what was the structure of the business? And it’s not just hospitality – this is a movement gaining traction across the country and overseas, with trials pointing to better productivity and increased employee wellbeing. In the US last year, Danny Meyer’s burger group Shake Shack and fast-casual chain Dig trialled a reduced work week. In 2017, Ben Shewry announced he was moving to a four-day week at his fine diner Attica, and other operators here and overseas have implemented similar frameworks. Hector’s Deli is not the first Australian hospitality business to move to a four-day work week. ![]()
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