(Pearl River, NY) A continual rise in labor costs and shrinking profits is a challenge for many businesses-especially in the catering and event planning industry. Coupled with the time spent to manage a part-time workforce, hospitality companies need to find ways to streamline their business operations and maximize profits. Effective use of workforce technology tools is not only vital, but can prove to be the driving force behind a company’s successful longevity.
Frank O’Dea and Greg Dodge, two longtime hospitality executives, have tackled this issue at its core by partnering with Pearl-River based Superior Technology to develop “Schedule-Cloud”.
The application, a labor workforce scheduling tool, was created to meet the custom needs of a hospitality company and can be adapted for other industries as well.
“Superior Technology has the application expertise we were looking for, and had the infrastructure knowledge to support it as well. The Superior team was very knowledgeable and flexible during the entire business analysis and development process; that was critical to moving forward on this project,” said O’Dea.
“Our goal was to develop an application that is cloud-based, mobile and affordable. We wanted to make it accessible for all businesses; a cost-effective application that simplifies the scheduling process, and can forecast and track labor costs was essential for us,” said Dodge.
Schedule Cloud increases managers’ productivity by streamlining the scheduling process and eliminating the need for multiple spreadsheets, numerous emails and phone calls. The tool allows employees to directly interface with the application — by entering their availability they are matched with upcoming events. The program also features business intelligence reporting and electronic event employee time sheets.
“Some companies do not have the real-time resources to understand what their event personnel costs are before it is too late. By utilizing this technology, it allows them to develop schedules that will meet the projected budget, keeping overhead costs in line and maximizing profits. The application allows companies to save significant scheduling time and enables them to focus on growing their business,” said O’Dea.
Schedule-Cloud offers role-based access for administrators and managers. The tool is leased with a monthly subscription fee, which can be cancelled at any time. Its pricing model is based upon the number of active users. In addition, Schedule-Cloud will offer interested users a free trial period.
“We are excited to bring our expertise to work on this new venture. We spent significant time researching and understanding our client’s requirements; a fundamental part to the successful implementation of any project, said John Luludis, President of Superior Technology.
Undoubtedly, the partners’ extensive contacts within the hospitality industry will be some of the first to employ the Schedule-Cloud application. Right now, the program is being beta tested by Wolfgang Puck Catering and Dodge’s Center City Philadelphia restaurant, Zavino.
About Superior Technology Solutions
Superior Technology provides a full range of professional services designed to help our clients become more competitive than ever, while achieving higher goals and superior results. With its highly skilled staff in technology infrastructure and custom software applications, Superior Technology provides businesses with competitive technology advantages that enable them to compete. Our commitment is to provide clients with the most innovative and effective information technology products, services and solutions that meet their business requirements – with a clear focus on value-based optimization.
About Frank O’Dea and Greg Dodge
Frank O’Dea has extensive experience in the catering and hospitality industry. A graduate of the Culinary Institute of America, his background includes contracts with Fortune 100 companies in 13 states, and major cultural centers such as the Metropolitan Museum of Art, Kennedy Center, the Guggenheim Museum, and Walt Disney Concert Hall. For several years, Frank worked with Wolfgang Puck Catering in an operations and sales development executive capacity and was a key player in the company’s growth. At the start of 2013, Frank started his own consulting company, with current contracts including Wolfgang Puck Catering, the Loews Hollywood Hotel, and the Honda Center.
Greg Dodge is the founder of Philadelphia-based Brookwood Consulting Group. Greg honed his skills with some of the country’s most renowned dining destinations, including the Waldorf-Astoria hotel, Maxim’s de Paris, and The Rainbow Room. His career has included management positions at the Restaurant Associates, Metropolitan Museum of Art, the Kennedy Center, and with Wolfgang Puck. Greg later worked with NYC’s Larry Forgione’s, An American Restaurant Group, as the Director of Operations. The business doubled its revenue under Greg’s leadership with the addition of two new Hotel operations in NYC. In addition, Greg served as the opening general manager of two of Stephen Starr’s Philadelphia restaurants, POD and Washington Square.
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