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INDUSTRY FIGUREHEADS JOIN ‘STINT’

Stint, the innovative staffing solution which enables hospitality businesses to match their workforce supply seamlessly to customer demand, has strengthened its advisory board by teaming up with a number of industry figureheads as it seeks to play its part in reviving the sector.

Joining founders Sam and Sol Schlagman and their management team are Brigid Simmonds, the current Chair of the Betting & Gaming Council and ex-CEO of the British Beer and Pub Association, former Ei Group HR Director Andy Holness, Fiona Ryland, Chief Operating Officer at University College London and ex-HR Director of Compass Group UK & Ireland, former Chief Executive Officer of WH Smith Stephen Clarke and Dino Rocos, ex-John Lewis Partnership Operations Director.

They come onboard at Stint at a time when the staffing platform is committed to helping the sector bounce back from the crippling pandemic.

It enables businesses to bring in staff for just a couple of hours during spikes in trade; therefore, ensuring that the right number of staff are working at every hour of the day, operating more efficiently and optimising customer service when busy.

Stint takes a ‘division of labour’ approach to staffing, connecting hospitality companies to its workforce of over 25,000 vetted university students who take care of the basic tasks during the busy periods — such as clearing tables and polishing cutlery — whilst the business’ core staff focus on the revenue-generating jobs, such as serving customers.

Stint has facilitated over 40,000 ‘stints’ at hundreds of businesses – including at brands such as Marriott Hotels, Ei Group, Chipotle Mexican Grill, Chilango, Busaba and Reiss – since they were founded.

Simmonds, who is also Vice President and previous Chair of the Sport and Recreation Alliance, is delighted to be joining the Stint team and said: “Stint is a wonderful, entrepreneurial young company, whose drive and enthusiasm is second to none.

“They have real expertise in matching students to operators, understanding the needs of both and have the solution to enable businesses to staff perfectly on an hour-by-hour basis whilst making a difference to the bottom line.

“At a time when young students need all the help we can give, Stint is offering them and the businesses they serve real and sustainable opportunities.”

Holness added: “I was first introduced to Sam and Sol during my time at Ei Group and I was immediately impressed by their drive, determination and transparency to help hospitality businesses, no matter how big or small, to operate more efficiently and give students a smarter way to make money.

“Providing exceptional customer experiences is the sole driver behind any business and more so than ever in the post-pandemic world; having Stint at your fingertips gives companies an additional tool to utilise when operating at peak while maintaining the lowest labour costs possible.”

Clarke said: “When I first met Sam and heard about Stint, I thought the concept was brilliant. It was clear to me that this is going to be a gamechanger for the high-street and allow businesses to operate much more efficiently. I’m pleased to be providing a helping-hand to the team as they expand across the UK.”

Co-founder Sam Schlagman is excited to be tapping into the wealth of knowledge that Stint can now draw upon.

He said: “It is an absolute privilege to be working with some of the most well-respected individuals in their respective sectors and their strategic counsel has already proved invaluable as we start to engage with more and more businesses ahead of reopening.

“We strongly believe that Stint will revolutionise the way operators cater for busy periods post lockdown, and in the process giving them a fighting chance of survival.”

Stint is offering any hospitality business a free four-week trial as they emerge from lockdown. For further information visit: www.stint.co

Ends

Editor’s Notes

• Stint was founded by brothers Sam and Sol Schlagman in 2018 whilst studying at University College London.
• Stint can reduce a business’ labour percentage by between three and 10 percentage points depending on a company’s existing patterns.
• Urban Tandoor, a local restaurant in Bristol, is the latest hospitality business to experience a significant increase in their operating profit as a result of integrating with Stint. Like most hospitality businesses, they were seeking a way to increase profitability post-lockdown. They integrated with Stint back in October and, after an initial four-week trial period, their profitability increased by 85%, and their labour percentage fell from 40% to 34%.


Press release from Jon Dale Communications on behalf of Stint

To interview Sam or Sol or for further background information contact Jon Dale Communications on 07824 016041 or email: jon@jondalecommunications.com

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