I am Gaelle Derque, I manage all the human resources part for Frank's Hotdog. I am in charge of all administrative management but also of global HR issues. And so I use Skello regularly.
Before Skello, it was just manual processing. We retrieved by hand what was marked on the states, but there was nothing automated. Arriving at Franck's, I said, “We can't go on like this.” And then, we started working to optimize and automate everything as much as possible. Because before, it was a lot of time, calculation errors, typing errors, transcription errors. Yes, it was long, subject to errors... Not necessarily in the calculations, but rather typos when doing payroll, in fact... And then, there was not necessarily a backup or follow-up. There, on Skello, we can trace. And all of this is a huge time-saver.
With Skello, variable payroll elements will be automatically imported into the payroll software. On all these variable payroll elements that we import with XML functions, that's very good, I have never had a problem - as long as, beforehand, we have set up well, we are good.
And then, on your generated reports, I think it's really very simple. They are really clear and we go very quickly to check with your Excel file. So the check is quite simple. And then, surprisingly - even for store managers, who know nothing about it, by explaining to them for two seconds they understand well: they are good at shifting to prepare the payroll properly. So it's easy and fun.
Yes, automating payroll with Skello is a huge time-saver. We have an audit database that is there. And we don't have any problems: before, payroll processing was by email, text message, machine... We have files here and there... Whereas with Skello, we have everything on a single tool, so that's great. But it is above all a time saver to do it and a gain of time to check.
Skello, in three words, I would say:
“Ergonomic, practical and functional.”
Frank's Hot Dogs aims to revolutionize the hot dog in France. With more than a dozen corners installed in major cities in France and in the Paris region, the brand revisits the traditional New York sandwich with recipes designed by a Michelin-starred chef and sauces and condiments from around the world.
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