My name is Baptiste Fouillet and I manage the entire establishment on a daily basis. Managing the restaurant means making sure to welcome our customers in the best possible way every day. I have the role of “conductor” and I have been working in this establishment for 7 years.
Skello, I set it up in 2018. At the time, I was approached directly by Quitterie, the co-founder and CEO of Skello. Our main goal in agreeing to launch Skello was to improve communication with employees with visual disabilities. Indeed, for this type of employees, it was not possible for us to print the schedules: we therefore had to send an email to each employee every week to inform them of these working hours. Skello allowed us to save time in this regard, since the iPhone has a voice player that easily reads the screen and can therefore translate Skello to visually impaired people. By email, it was much more complicated for blind or visually impaired people because she had to search for the email each time.
We saved time on lots of small details that allowed us to become more efficient in managing our restaurant overall. Concretely, we simplified and accelerated the request for leave, the management of overtime and the planning of teams' working time.
It's pretty intuitive! Overall, the tool has been well received by managers who use it to create schedules and manage leave requests.
We have a fixed team of 11 people and extras who come to work as needed. Our workforce can therefore go up to 30! It depends on the seasons and months of the year.
To manage this staff, we also use the payroll report that can be exported to Skello at the end of the month. Skello has also become our “storage box” where we put the various contracts and documents of our employees. We do not yet generate contracts for our disabled employees, since they are quite specific contracts, but we will do so when the electronic signature is implemented.
In 2020, we sold take-out: this allowed us to “live”, to survive but our possibilities were limited. The dishes were completely adapted for take-out: our goal was not to waste the vegetables that arrived from Ferme de l'Envol (near Paris) and to do something with them. It did not work too much because it is quite far from our basic concept, our customers did not understand too much. So in 2021, we stopped using VAE to focus on the rest and update a lot of things.
Even if we have fewer customers than in 2019, we limit breakage! We have more people than expected. The health pass emptied our dining room less than we expected. The hardest part is the distance rules that continue to prevent us from working normally. Unfortunately, we cannot push the walls apart and we currently receive 30 seats (with 15 tables) compared to 60 seats in normal times.
The teams in the dark? Are located in 6 countries and 9 cities. In the dark? offers to experience your sensations with surprising intensity: absolute darkness, with an unexpected guide. Customers can go to the restaurant for dinner, organize a team building with your teams, participate in sensory workshops or in one of the organized activities.
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