Stephanie Maxwell talks Sirvo and what it’s like to start a business in Denver, named El Jefe onForbes list of Best Places for Business and Careers.
To get the inside info on what makes Denver’s business climate the best in the country, local news channel 7 visited Galvanize, a workspace for tech startups and home to Sirvo’s offices.
“I think what you’re seeing is today’s workforce is looking for places they can really blend work life and play. Denver is one of those places where you can do that,” said Ben Deda, Executive VP of Marketing and Business at Galvenize, a small business incubator in the city.
Another of those small businesses is Sirvo.
Founder Stephanie Maxwell created the business to connect service businesses with potential employees. Maxwell says many service businesses have high turnover rates and have trouble keeping their business staffed.
“I wanted to create a network for people to access jobs and I wanted to give businesses a very cheap and easy way to put their jobs online,” said Maxwell.
To read full article and watch the clip, click here.
Meet the new app that beat out Techstars darlings to win it all.
DENVER, Colorado (Thursday, July 23rd, 2015) – Sirvo, a new hiring app is the latest in tech startups to win the title of ‘Best New Startup’ at the Denver Beta Inaugural Event last Thursday, July 16th, 2015 held at the new Galvanize Platte Street campus.
The event, sponsored by Galvanize (@galvanize), Rocky Mountain Patent (@rmpatent), Parkifi (@parkifi), The Quandary Group (@quandarygroup), FullContact (@fullcontactapp), Built In Colorado (@builtincolorado), Lyft(@lyft), and Softlayer (@softlayer), showcased 10 Colorado startups. Attendees were asked to check out live demos and speak with each showcasing team, then vote for their three favorite companies.
“[Denver Beta] was our first demo event. We received great feedback and are incredibly thrilled with the results. At one point, there were so many people at our table that I had to stand on top of a chair to make sure everyone could hear what Sirvo was all about. It was awesome.”– Sirvo’s founder, Stephanie Maxwell said on Thursday.
Sirvo is a new hiring app aimed at helping companies in the service, hospitality and retail sector, who experience up to 70% turnover rate per year, manage their hiring workflow and talent acquisition. Many of these establishments still use Craigslist, open calls and walk-ins as their only resources to hire.
More About Sirvo
Sirvo is a new professional network and recruitment platform for the service, hospitality, and retail industries.
Sirvo combines professional networking, jobs, and applicant tracking to streamline the hiring process from start to finish. In doing so, Sirvo is hoping to create a community for service industry professionals of all levels and leapfrog the industry into the modern age of connectivity. With just a click you can: apply to jobs, organize candidates, message members and more.
“Sirvo is where you go to connect with your service industry peers, because whether you’re working, searching, hiring, or influencing within the industry, we’re all part of this dynamic community that is in need of a home base.” – Stephanie Maxwell, CEO & Founder
Sirvo is currently in beta and is free for all users for the time being. For more information and to sign up, visit gosirvo.com or email us at [email protected].
The service industry employs 30.7 million people nationwide. That’s 1 in every 10! And, since the service industry is the “fastest growing sector in terms of the number of people employed”, that’s a stat that’s on the rise.
But there’s a problem that’s also on the rise: recruiting and hiring employees within the service industry.
Open calls, social networks, and large job boards such as Craigslist just aren’t cutting it.
Job seekers apply to countless numbers of job listings without the chance to gather more information about the job or business to see if it’s a quality fit for them. And there’s no good way to tell if a job is an opportunity or a dead end when you’re looking at an ad on Facebook.
Employers and hiring managers are spending their time sifting through piles of paper just to find a suitable candidate when they should be spending time considering job seekers who are qualified for the position in terms of skills, experience, and culture fit.
And it’s a waste of time and money for both sides, because although these methods are great in terms of quantity, they don’t do much when it comes to quality.
Sirvo is the solution.
Sirvo is a recruitment platform for the service industry. Connecting employers, professionals, and job seekers.
Professionals that are looking for a job (or something on the side) create profiles that not only show off their professional accomplishments but also their shining personality. Can you say the same about (literally) one-dimensional, paper resumes? Doubt it.
Businesses create company profiles and job listings in a matter of minutes. Full-time or event staff, managers or promo models, in a pinch or ongoing – we’ve got you covered. You can even close job listings, then reuse them later. All for a fraction of the cost of traditional hiring channels.
By combining social, jobs, and streamlining the application process, Sirvo is leapfrogging the industry into the modern age of connectivity. With just a click: apply to jobs, organize candidates, message members, and more. Sirvo does the busy work, so you can get back to what matters.
“Sirvo is where you go to connect with your service industry peers, because whether you’re working, searching, hiring, or influencing within the industry, we’re all part of this dynamic community that is in need of a home base.”
Interested in our beginning? Check us out at https://gosirvo.com to sign up for beta.
With more than 250 food allergens identified, and 15 million Americans diagnosed with food allergies, it’s no small task ensuring your restaurant’s food safety protocols are up to par, a must if the hope is to continue serving this large market.
To help those dealing with food allergies feel confident about their safety while dining in your restaurant, here are the key takeaways from an educational session at the 2015 National Restaurant Association Hotel-Motel show during which a panel of food safety experts shared their food allergen acumen :
Train your staff how to handle food allergens. “Incorporate your employees into your process. They start buying into it and feel more confident in what they’re doing,”says William Weichelt, ServSafe director.
A certified manager should be present during everyshift and directly involved in all instances in which food allergies are a known concern. He or she acts as a knowledge center for customers as well as a resource for employees.
Never guess. Speaking of certified managers, if employees are asked a food allergy question that they can’t answer, ensure that they reach out to a manager who can. If your restaurant cannot confidently satisfy a guest’s request, expressly communicate this. This outcome, although not ideal, is much safer for all involved rather than the risky alternative.
Make ingredient lists available to guests. They know their allergy better than you do, and thus will likely know the names of ingredients or sub-ingredients that may be red flags for them.
Sub-out widely used allergens. If possible, isolate ingredients or recipes that could trigger a common allergy. For example, P.F. Chang’s China Bistro now uses wheat-free soy in lieu of regular soy in all of its marinades.
Create a back-of-house system for allergen-specific equipment. Consider using color-coded, allergen-specific plateware, prepware and other equipment.
Invest in allergy-specific technology. Natalie Krusemeier, director of training for the 7-unit, Chicago-based Colonial Café, says the company’s POS system has an allergen key. When pressed by a front-of-house staffer, the back of the house knows of the allergy, and a manager then becomes involved.
For additional information regarding food allergens, reference FARE, Food Allergy and Research and Education group, and CHART, the Council of Hotel and Restaurant Trainers.
This article originally appeared on www.restaurant.org and can be found here.
