{"id":1613,"date":"2021-05-13T04:13:24","date_gmt":"2021-05-13T02:13:24","guid":{"rendered":"http:\/\/www.infokuryr.cz\/n\/?p=1613"},"modified":"2021-05-13T04:13:24","modified_gmt":"2021-05-13T02:13:24","slug":"majitele-restauraci-vyhlizeji-otevreni-zahradek-s-nadeji-i-nejistotou-platforma-dame-jidlo-se-jim-rozhodla-ve-spolupraci-se-startupem-grason-pomoci-zajistit-personal","status":"publish","type":"post","link":"https:\/\/www.infokuryr.cz\/n\/2021\/05\/13\/majitele-restauraci-vyhlizeji-otevreni-zahradek-s-nadeji-i-nejistotou-platforma-dame-jidlo-se-jim-rozhodla-ve-spolupraci-se-startupem-grason-pomoci-zajistit-personal\/","title":{"rendered":"Majitel\u00e9 restaurac\u00ed vyhl\u00ed\u017eej\u00ed otev\u0159en\u00ed zahr\u00e1dek s nad\u011bj\u00ed i\u00a0nejistotou. Platforma D\u00e1me j\u00eddlo se jim rozhodla ve spolupr\u00e1ci se startupem Grason pomoci zajistit person\u00e1l"},"content":{"rendered":"
<\/div>\n

Praha, 12. kv\u011btna 2021 – Za necel\u00fd t\u00fdden dostanou restaurace v \u010cesku mo\u017enost p\u0159iv\u00edtat z\u00e1kazn\u00edky alespo\u0148 na zahr\u00e1dk\u00e1ch. Nad\u011bji na by\u0165 jen \u010d\u00e1ste\u010dn\u00fd n\u00e1vrat k\u00a0norm\u00e1ln\u00edmu provozu ale doprov\u00e1z\u00ed nejistota. Ta se t\u00fdk\u00e1 nap\u0159\u00edklad toho, nakolik se do restaurac\u00ed z\u00e1kazn\u00edci vr\u00e1t\u00ed i p\u0159i pokra\u010duj\u00edc\u00edch restrikc\u00edch spojen\u00fdch s osobn\u00ed n\u00e1v\u0161t\u011bvou. Otev\u0159en\u00e1 z\u016fst\u00e1v\u00e1 tak\u00e9 ot\u00e1zka n\u00e1vratu kucha\u0159\u016f, \u010d\u00ed\u0161n\u00edk\u016f a dal\u0161\u00edch pracovn\u00edk\u016f, kte\u0159\u00ed si kv\u016fli uzav\u0159en\u00fdm provozovn\u00e1m museli naj\u00edt jin\u00fd zdroj p\u0159\u00edjmu, ale restaurace je te\u010f budou pot\u0159ebovat. Pomoc se zaji\u0161t\u011bn\u00edm person\u00e1lu nyn\u00ed sv\u00fdm partner\u016fm nab\u00eddla platforma D\u00e1me j\u00eddlo ve spolupr\u00e1ci se startupem Grason, jen\u017e dok\u00e1\u017ee zajistit flexibiln\u00ed brig\u00e1dn\u00edky t\u0159eba jen na vykryt\u00ed ob\u011bdov\u00fdch a ve\u010dern\u00edch \u0161pi\u010dek.<\/strong><\/p>\n

Majitel\u00e9 restaurac\u00ed po cel\u00e9m \u010cesku vyhl\u00ed\u017eej\u00ed n\u00e1vrat z\u00e1kazn\u00edk\u016f. Po dlouh\u00fdch m\u011bs\u00edc\u00edch, kdy jejich podnik\u00e1n\u00ed st\u00e1lo pouze na v\u00fddejn\u00edch ok\u00e9nk\u00e1ch a rozvozu, budou moci od 17.\u00a0kv\u011btna p\u0159iv\u00edtat hosty p\u0159\u00edmo ve sv\u00fdch provozovn\u00e1ch, by\u0165 zat\u00edm jen na venkovn\u00edch zahr\u00e1dk\u00e1ch.<\/p>\n

P\u0159esto\u017ee mnoz\u00ed vkl\u00e1daj\u00ed do \u010d\u00e1ste\u010dn\u00e9ho rozvoln\u011bn\u00ed nad\u011bji na v\u00fdrazn\u00fd n\u00e1r\u016fst tr\u017eeb, optimismus doprov\u00e1z\u00ed tak\u00e9 nejistota. Ta vypl\u00fdv\u00e1 nejen z toho, \u017ee p\u0159ij\u00edt na dobr\u00e9 j\u00eddlo \u010di pivo budou moci jen lid\u00e9 s testem, dokladem o absolvovan\u00e9m o\u010dkov\u00e1n\u00ed \u010di prod\u011bl\u00e1n\u00ed onemocn\u011bn\u00ed Covid-19, ale vych\u00e1z\u00ed tak\u00e9 ze zku\u0161enosti na Slovensku, kde se zahr\u00e1dky otev\u0159ely u\u017e koncem dubna. Pr\u016fzkum mezi 440 majiteli slovensk\u00fdch restaurac\u00ed uk\u00e1zal, \u017ee ani po \u010d\u00e1ste\u010dn\u00e9m rozvoln\u011bn\u00ed opat\u0159en\u00ed nejsou jejich podniky zdaleka za vodou, 70\u00a0% respondent\u016f naopak uvedlo, \u017ee zahr\u00e1dky jejich podnik\u00e1n\u00ed nedok\u00e1\u017eou rozb\u011bhnout.<\/p>\n

Ot\u00e1zkou z\u016fst\u00e1v\u00e1 tak\u00e9 to, jak k otev\u0159en\u00ed zahr\u00e1dek p\u0159istoup\u00ed z\u00e1kazn\u00edci, z nich\u017e si \u0159ada za posledn\u00ed rok zvykla na doru\u010dov\u00e1n\u00ed ob\u011bd\u016f, ve\u010de\u0159\u00ed, ale i sn\u00eddan\u00ed a\u017e dom\u016f. \u201cRozvoz se stal ned\u00edlnou sou\u010d\u00e1st\u00ed gastrobyznysu. Lid\u00e9 se nau\u010dili objedn\u00e1vat online a p\u0159i doru\u010den\u00ed do 30 minut si mnoz\u00ed z nich na rychlost, komfort a pestrost t\u00e9to slu\u017eby zvykli. Online slo\u017eka tak bude pro restaurace z\u00e1sadn\u00edm dopl\u0148kem jejich fungov\u00e1n\u00ed i po rozvoln\u011bn\u00ed. Mimo jin\u00e9 tak\u00e9 proto, \u017ee si mnoh\u00e9 z nich ji\u017e vybudovaly st\u00e1l\u00fd okruh z\u00e1kazn\u00edk\u016f, kte\u0159\u00ed si u nich objedn\u00e1vaj\u00ed j\u00eddlo pravideln\u011b, a byla by \u0161koda o tento zdroj tr\u017eeb p\u0159ij\u00edt,\u201d \u0159\u00edk\u00e1 B\u0159etislav Stromko, \u0159editel marketingu a business intelligence spole\u010dnosti D\u00e1me j\u00eddlo <\/strong>– nejv\u011bt\u0161\u00ed \u010desk\u00e9 platformy, kter\u00e1 partner\u016fm z \u0159ad restaurac\u00ed a obchod\u016f p\u0159iv\u00e1d\u00ed z\u00e1kazn\u00edky a pom\u00e1h\u00e1 jim se spr\u00e1vn\u00fdm komer\u010dn\u00edm nastaven\u00edm a\u00a0efektivnost\u00ed rozvozu.<\/p>\n

Dal\u0161\u00ed potenci\u00e1ln\u00ed komplikac\u00ed pro majitele restaurac\u00ed je hroz\u00edc\u00ed nedostatek person\u00e1lu. A\u017e 80 % kucha\u0159\u016f, \u010d\u00ed\u0161n\u00edk\u016f i pomocn\u00fdch sil, kter\u00e9 p\u0159ed pandemi\u00ed pracovaly v gastronomii na pln\u00fd \u00favazek, bylo nuceno si v posledn\u00edm roce naj\u00edt kv\u016fli uzav\u0159en\u00ed provozoven jin\u00fd zdroj p\u0159\u00edjmu. T\u00e9m\u011b\u0159 polovina z nich se nyn\u00ed u\u017e do gastrobyznysu nepl\u00e1nuje naplno vr\u00e1tit. Uk\u00e1zal to pr\u016fzkum startupu Grason, jen\u017e se zab\u00fdv\u00e1 propojov\u00e1n\u00edm restaurac\u00ed s\u00a0flexibiln\u00edmi pracovn\u00edky schopn\u00fdmi doplnit kmenov\u00fd person\u00e1l. \u201cN\u00e1klady na pracovn\u00ed s\u00edlu rostou, restaurace mus\u00ed nab\u00eddnout v\u00edce pen\u011bz, aby p\u0159im\u011bly kucha\u0159e, \u010d\u00ed\u0161n\u00edky a dal\u0161\u00ed person\u00e1l k n\u00e1vratu z obor\u016f, do kter\u00fdch kv\u016fli pandemii ode\u0161li. Pro mnoh\u00e9 majitele jde v\u0161ak o z\u00e1vazek, kter\u00fd na sebe s ohledem na nejistotu budouc\u00edho v\u00fdvoje v gastronomii nemohou v tuto chv\u00edli vz\u00edt,\u201d popisuje spoluzakladatel startupu Grason Karel Ma\u0159\u00edk.<\/strong><\/p>\n

\u0158ada majitel\u016f restaurac\u00ed tak nyn\u00ed stoj\u00ed p\u0159ed rozhodnut\u00edm, zda vsadit na jednu kartu, p\u0159esm\u011brovat person\u00e1l na obsluhov\u00e1n\u00ed z\u00e1kazn\u00edk\u016f na zahr\u00e1dk\u00e1ch a v\u011b\u0159it, \u017ee se brzy otev\u0159ou i vnit\u0159n\u00ed prostory restaurac\u00ed, nebo zda d\u00e1l dr\u017eet v pln\u00e9m rozsahu i rozvoz, jen\u017e v\u00fdrazn\u011b pom\u00e1h\u00e1 restaurac\u00edm pokr\u00fdt fixn\u00ed n\u00e1klady na n\u00e1jem \u010di energie, a najmout dal\u0161\u00ed zam\u011bstnance na zvl\u00e1d\u00e1n\u00ed obsluhy z\u00e1kazn\u00edk\u016f na m\u00edst\u011b.<\/p>\n

Aby platforma D\u00e1me j\u00eddlo restaurac\u00edm pomohla nejistotu ohledn\u011b person\u00e1lu sn\u00ed\u017eit, rozhodla se nab\u00eddnout jim vyu\u017e\u00edv\u00e1n\u00ed slu\u017eeb startupu Grason za zv\u00fdhodn\u011bn\u00fdch podm\u00ednek. \u201cPartner\u016fm na na\u0161\u00ed platform\u011b nyn\u00ed nab\u00edz\u00edme 50% slevu na slu\u017ebu Grason Flexi, kterou mohou vyu\u017e\u00edt ke zprost\u0159edkov\u00e1n\u00ed flexibiln\u00edho person\u00e1lu a doplnit tak svoje kmenov\u00e9 zam\u011bstnance nap\u0159\u00edklad pro vykr\u00fdv\u00e1n\u00ed ob\u011bdov\u00fdch \u010di ve\u010dern\u00edch \u0161pi\u010dek,\u201d popisuje obchodn\u00ed \u0159editel spole\u010dnosti D\u00e1me j\u00eddlo Petr Indra. <\/strong>D\u00e1me j\u00eddlo p\u0159itom podle Indry pokryje polovinu n\u00e1klad\u016f na zprost\u0159edkov\u00e1n\u00ed brig\u00e1dn\u00edk\u016f bez ohledu na to, zda je restaurace vyu\u017eije pro pot\u0159eby zaji\u0161t\u011bn\u00ed rozvozu \u010di pro obsluhu z\u00e1kazn\u00edk\u016f p\u0159\u00edmo na m\u00edst\u011b.<\/p>\n

Majitel\u00e9 restaurac\u00ed se nav\u00edc podle spoluzakladatele slu\u017eby Grason Karla Ma\u0159\u00edka <\/strong>nemusej\u00ed b\u00e1t o kvalitu person\u00e1lu.\u00a0 \u201cV\u017edy se jedn\u00e1 o pracovn\u00edky, kte\u0159\u00ed maj\u00ed ji\u017e s prac\u00ed v\u00a0gastrobyznysu zku\u0161enosti. Jen maj\u00ed v tuto chv\u00edli jin\u00fd zdroj p\u0159\u00edjm\u016f a nemohou nebo se necht\u011bj\u00ed vracet na pln\u00fd \u00favazek. B\u011b\u017en\u011b v\u0161ak maj\u00ed dva a\u017e t\u0159i podniky, kam skrze aplikaci na sm\u011bny pravideln\u011b chod\u00ed,\u201d popisuje Ma\u0159\u00edk s t\u00edm, \u017ee majitel\u00e9 restaurac\u00ed mohou mezi kucha\u0159i, \u010d\u00ed\u0161n\u00edky a pomocn\u00fdmi silami v aplikaci vyb\u00edrat na z\u00e1klad\u011b hodnocen\u00ed ud\u011blen\u00e9ho p\u0159edchoz\u00edmi zam\u011bstnavateli. \u201cJde o podobn\u00fd princip, jako v p\u0159\u00edpad\u011b hodnocen\u00ed \u0159idi\u010d\u016f taxislu\u017eeb z\u00e1kazn\u00edky,\u201d uzav\u00edr\u00e1 Ma\u0159\u00edk.<\/p>\n

O spole\u010dnosti D\u00e1me j\u00eddlo<\/strong><\/p>\n

D\u00e1me j\u00eddlo je nejv\u011bt\u0161\u00ed \u010desk\u00e1 platforma, kter\u00e1 partner\u016fm z \u0159ad restaurac\u00ed a obchod\u016f p\u0159iv\u00e1d\u00ed z\u00e1kazn\u00edky a pom\u00e1h\u00e1 jim se spr\u00e1vn\u00fdm komer\u010dn\u00edm nastaven\u00edm a efektivnost\u00ed rozvozu. Spole\u010dnost spolupracuje s t\u00e9m\u011b\u0159 5 000 partnery ve 170 obc\u00edch po cel\u00e9 \u010cesk\u00e9 republice a\u00a0svou pestrou nab\u00eddkou tak pokr\u00fdv\u00e1 p\u0159es 60 % tuzemsk\u00e9 populace. B\u011bhem denn\u00ed \u0161pi\u010dky doru\u010d\u00ed v\u00edce ne\u017e 10 000 j\u00eddel a dal\u0161\u00edch polo\u017eek za hodinu a toto \u010d\u00edslo st\u00e1le roste. D\u00e1me j\u00eddlo je sou\u010d\u00e1st\u00ed Delivery Hero, celosv\u011btov\u011b nejv\u011bt\u0161\u00edho hr\u00e1\u010de na trhu food delivery a quick commerce, kter\u00fd se v roce 2020 stal sou\u010d\u00e1st\u00ed kl\u00ed\u010dov\u00e9ho evropsk\u00e9ho akciov\u00e9ho indexu DAX, kam pat\u0159\u00ed 30\u00a0nejv\u00fdznamn\u011bj\u0161\u00edch n\u011bmeck\u00fdch ve\u0159ejn\u011b obchodovan\u00fdch firem.<\/p>\n

O spole\u010dnosti Grason<\/strong><\/p>\n

Mobiln\u00ed aplikace \u200bGrason\u200b, kter\u00e1 do gastronomie ofici\u00e1ln\u011b vstoupila v roce 2018 a ihned umo\u017enila efektivn\u00ed \u0159e\u0161eni\u0301 nedostatku person\u00e1lu, s n\u00edm\u017e se tento obor velmi \u010dasto pot\u00fdk\u00e1, hl\u00e1s\u00ed rekordn\u00ed r\u016fst. Flexibilita a svobodna\u0301 volba, kdy a kde budou lid\u00e9 pracovat (tzv. gig economy), si rychle z\u00edsk\u00e1v\u00e1 na oblib\u011b nejen mezi podniky, ale i mezi pracovn\u00edky – grasony. Za prvn\u00edch 18\u00a0m\u011bs\u00edc\u016f od sv\u00e9ho spu\u0161t\u011bn\u00ed se aplikace stala nejv\u011bt\u0161\u00edm inzertn\u00edm m\u00edstem v horeca segmentu. V krizi se pak zam\u011b\u0159ila i na nove\u0301 oblasti jako je logistika nebo retail. Slu\u017eba Grason dosud zprost\u0159edkovala odpracov\u00e1n\u00ed 24 000 sm\u011bn a vyu\u017e\u00edv\u00e1 ji\u0301 350 podniku\u030a. Po\u010det ov\u011b\u0159en\u00fdch pracovn\u00edk\u016f, kte\u0159\u00ed se mohou na sm\u011bny hl\u00e1sit, v sou\u010dasnosti p\u0159esahuje 4 500.<\/p>\n

Lucie Herberov\u00e1<\/em>
\nPR PA RT NE RS Advisory Group s.r.o.<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Praha, 12. kv\u011btna 2021 – Za necel\u00fd t\u00fdden dostanou restaurace v \u010cesku mo\u017enost p\u0159iv\u00edtat z\u00e1kazn\u00edky…<\/p>\n","protected":false},"author":2,"featured_media":1614,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[76,332,331],"_links":{"self":[{"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/posts\/1613"}],"collection":[{"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/comments?post=1613"}],"version-history":[{"count":0,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/posts\/1613\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/media\/1614"}],"wp:attachment":[{"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/media?parent=1613"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/categories?post=1613"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/tags?post=1613"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}