Ruig: "FreeFlexers really want to do things right every day and want to go for it."

Every year before and during the game season, Ruig - a specialist in game and poultry - ran into capacity problems in the Sligro outlets in the Netherlands. It's not always possible to predict exactly how busy things will be, so extra flexibility can be the solution. We spoke to Joscha Wustenhoff - HR adviser at Ruig - about the use of FreeFlexers in their peak season.

A family business for 130 years

Ruig is a family business founded in 1891 and is now run by the 5th generation. The production company is located in Oostzaan, where game and poultry are processed into traditional products such as venison steaks, pâtés and soups. The pâtés are still pickled by hand, the chickens in brine: that typifies the craftsmanship. "You can taste the love of the people," says Joscha.

These products go mainly to the shop-in-shops in the 36 Sligro's throughout the Netherlands. This is because Ruig is a fresh produce partner of Sligro. Some of the products also go to care institutions and direct customers.

According to Joscha, the success lies in the employees' passion for the products. "That is very much in the family, they radiate it to and pass it on to the employees. Many employees have been working here for decades and have a background related to the products. Think of people who hunt or have hunted. Or they are trained as poulterers." This provides an extra piece of bonding with the product.

Crowded by the game season

Last October, the collaboration between Ruig and Temper started. This was in response to the occupancy problem that arises annually around the busy period prior to and during the game season. The game season runs from October to December. "Previously, we always solved this with temporary employment agencies, but we actually ran into the bit of flexibility."

Joscha explains: "No week is the same, not even in such a busy period with different opening hours, for example. We often found that we had to provide a final planning in October, which would then no longer be completely accurate sometime in December. So that was not practical for the cooperation with a temporary employment agency."

The golden tip

Ruig was open to another solution. They got the golden tip from an employee who was in one of their branches and heard about the platform via via. This information reached Joscha, after which she contacted Temper. "For the position we wanted to post, we preferred to have people who had experience in the kitchen, for example, but also as sales person. You have to have an understanding of the products we sell." In consultation with the account manager, the position was posted as a sales assistant with the briefing describing what experience was desired.

"We immediately received many useful applications! The first shifts were still a kind of pilot in a few branches. To see what would come of it, but it was an immediate hit. After that, we planned this for the months up to and including December. The nice thing was that applications came in from catering people who obviously couldn't work in the hospitality industry now, but who are still involved in this industry and could work with fresh products."

"Initially, we thought Temper could help us at least for a little bit to really provide some more flexibility at the uncertain times. But in the end, it led us to fill the entire flexible shell of that period through Temper."

The advantages according to Joscha

• Very flexible. "We don't have to pass on the final planning a long time in advance, as is the case with employment agencies. That really is the biggest advantage for us. We can, so to speak, put in a shift for tomorrow and still get good applications and someone will be there tomorrow."
• Easy to use. "The platform works really well. Our account was created in no time at all and we are posting a shift, accepting applications or checkouts in no time."
• FreeFlexers offer and the quality. "This has really surprised us. I think that is because of their motivation and the fact that it is a daily gig. One day they work for us and the next day for another client. They really want to do it well every day and go for it. You notice that very clearly."

A great place to work

The FreeFlexers were also very positive about the shifts they worked at Ruig. Ruig received the feedback that they worked with nice and professional people, that they provided a clear explanation and briefing and that it was just a nice workplace. Joscha thinks this is because there was sufficient staffing during the first shifts. "This allowed the FreeFlexers to get used to the company quite calmly. There were enough other colleagues present to give them a warm welcome."

A look to the future

Because of her positive experience, she would definitely recommend Temper to other entrepreneurs in the fresh food departments of the Sligro. "I think this flexible solution is really unique, and one that fresh produce partners are looking for because they also have to deal with peak pressure." To date, only sales persons work at Ruig through Temper, but Joscha does not rule out the possibility of other positions in the future. "We have already talked about this and are looking into posting shifts for production workers as well!"

Do you also work for Ruig or other clients? Register quickly and check the shifts.

Would you like to use FreeFlexers for your business through our platform? Check out the possibilities at temper.works/personeel.

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