{"id":900,"date":"2025-10-27T14:30:05","date_gmt":"2025-10-27T14:30:05","guid":{"rendered":"https:\/\/weiqdev.wpenginepowered.com\/?p=900"},"modified":"2025-10-27T16:03:59","modified_gmt":"2025-10-27T16:03:59","slug":"keep-personnel-longer","status":"publish","type":"post","link":"https:\/\/weiq.tech\/en\/keep-personnel-longer\/","title":{"rendered":"Staff shortages in the restaurant industry \u2013 Part 2"},"content":{"rendered":"<style>\n    .hero-cloud-bg {\n        background: url('\/assets\/img\/page-hero-bg-mobile.webp') no-repeat center;\n        background-size: auto;\n        background-position: bottom;\n    }\n\n    @media screen and (min-width: 767px) {\n        .hero-cloud-bg {\n            background: url('\/assets\/img\/page-hero-bg.webp') no-repeat center;\n            background-size: auto;\n            background-position: top;\n        }\n    }\n<\/style>\n<section data-block=\"page-hero\" class=\"px-4 pt-[130px] pb-[80px] md:pb-15  md:pt-[190px]\">\n    <div class=\"content-container\">\n        <div class=\"grid gap-8 lg:gap-[105px] items-center grid-cols-1 lg:grid-cols-2\">\n            <div class=\"order-1 lg:order-1 flex flex-col items-center lg:self-end lg:flex-none lg:items-start\">\n                                    <h1 class=\"heading-lg mb-4 max-lg:text-center\">\n                        Personalbrist i restaurangbranschen &#8211; Del 2: Beh\u00e5ll personalen l\u00e4ngre\n                    <\/h1>\n                \n                                    <div class=\"body-lg max-w-[480px] max-lg:text-center\">\n                        Andra delen i artikelserien g\u00e5r igenom de viktigaste omr\u00e5dena f\u00f6r att beh\u00e5lla personal\n                    <\/div>\n                \n                \n                \n                <div class=\"lg:justify-self-start\">\n                    \n                                    <\/div>\n            <\/div>\n\n                            <div class=\"order-2 lg:order-2\">\n                                            <img decoding=\"async\" src=\"https:\/\/weiq.tech\/wp-content\/uploads\/2025\/10\/open-restaurant-cover.jpg\" alt=\"\"\n                            class=\"w-full h-auto rounded-lg aspect-681\/454\" width=\"681\" height=\"454\"\n                            fetchpriority=\"high\" \/>\n                                    <\/div>\n                    <\/div>\n    <\/div>\n<\/section>\n\n\n<div data-block=\"wysiwyg\" class=\"site-container mx-auto flex flex-col py-10 md:py-20 max-w-[880px] px-6 lg:px-0\">\n            <div class=\"wysiwyg-text wysiwyg-content \">\n            <h2>Beh\u00e5ll personalen l\u00e4ngre med r\u00e4tt motivation och arbetsmilj\u00f6<\/h2>\n<p>De viktigaste faktorerna f\u00f6r motivation p\u00e5 restauranger \u00e4r <span style=\"text-decoration: underline;\"><a href=\"https:\/\/rmdgroupsd.com\/hospitality-team-spirit-passionate-and-happy-employees\/\">bra ledarskap och r\u00e4tt tr\u00e4ning<\/a><\/span> f\u00f6r att de ska komma in i rutinerna och k\u00e4nna sig schysst behandlade.<\/p>\n<p>Ut\u00f6ver det beh\u00f6ver man jobba med att \u00f6ka gl\u00e4djen i arbetet, och skapa en stark motivation f\u00f6r att lyckas tillsammans.<\/p>\n<p>&nbsp;<\/p>\n<h3>1. Schyssta arbetsvillkor<\/h3>\n<p>B\u00f6rja med att lyssna p\u00e5 din personal f\u00f6r att veta hur de upplever sina arbetsvillkor och sin arbetsmilj\u00f6. B\u00e5de fysiska utmaningar och psykologisk stress p\u00e5verkar.<\/p>\n<p>Som <span style=\"text-decoration: underline;\"><a href=\"https:\/\/www.besoksliv.se\/blogg\/anders-johansson\/losningar-pa-arbetskraftskrisen\/\">Anders Johansson skriver<\/a><\/span> b\u00f6r man se \u00f6ver allt fr\u00e5n att tallrikarna kan vara f\u00f6r tunga att b\u00e4ra till att l\u00e5g bemanning skapar h\u00f6g stress. Ibland kan enkla problem r\u00f6jas undan, ibland kan det kr\u00e4vas mer anstr\u00e4ngning.<\/p>\n<p>&nbsp;<\/p>\n<h3>2. Bra ledarskap<\/h3>\n<p>Den viktigaste faktorn f\u00f6r att motivera och beh\u00e5lla anst\u00e4llda \u00e4r att lyckas med ledarskapet. Tyv\u00e4rr \u00e4r det sv\u00e5rt att ta fram en punktlista f\u00f6r vad bra ledarskap \u00e4r p\u00e5 en restaurang, men det finns bra material och kurser som g\u00e5r igenom grunderna.<\/p>\n<p>H\u00e4r \u00e4r tv\u00e5 exempel:<\/p>\n<ul>\n<li aria-level=\"1\"><a href=\"https:\/\/www.martinservera.se\/inspiration\/inspiration-fran-martin-servera\/mot-vara-kursledare-unn-berry\"><span style=\"text-decoration: underline;\">Martin &amp; Serveras kurs inom ledarskap<\/span><\/a><\/li>\n<li aria-level=\"1\"><span style=\"text-decoration: underline;\"><a href=\"https:\/\/www.youtube.com\/watch?v=eLlWbVlltOQ\">Vad \u00e4r en restaurangchefs roll? \u2013 The Restaurant Boss<\/a> <\/span>(YouTube, 7min)<\/li>\n<\/ul>\n<p>Inom ledarskapet s\u00e5 se till att s\u00e4tta tydliga m\u00e5l. Det \u00e4r enklare och mer motiverande att g\u00f6ra sitt b\u00e4sta om man har ett gemensamt m\u00e5l som team.<\/p>\n<p>Jenny Sandstr\u00f6m p\u00e5 Adore Growth skriver om detta i sin artikel om 6 steg som optimerar teamet och hj\u00e4lper er n\u00e5 era m\u00e5l och ger exempel p\u00e5 m\u00e5l som \u00e4r tydliga, m\u00e4tbara och n\u00e5bara:<\/p>\n<ul>\n<li>\u00d6ka snittnotan<\/li>\n<li>Minska svinn<\/li>\n<li>Minska kostnader<\/li>\n<li>Uppn\u00e5 klimatm\u00e5l<\/li>\n<li>Bli Sveriges b\u00e4sta arbetsplats<\/li>\n<li>Kl\u00e4ttra i placering p\u00e5 Tripadvisor<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>3. Tr\u00e4na serveringspersonalen<\/h3>\n<p>F\u00f6r att se till att ny personal lyckas med sina nya roller \u00e4r det viktigt att utbilda dem ordentligt. Annars finns stor risk att de inte bara presterar d\u00e5ligt, utan ocks\u00e5 k\u00e4nner sig os\u00e4kra, stressade och omotiverade som en f\u00f6ljd av att uppgifterna eller f\u00f6rv\u00e4ntningarna \u00e4r otydliga.<\/p>\n<p>S\u00e4tt upp en checklista och instruktioner, g\u00e4rna i videoformat med enkla filmer.<\/p>\n<p>Det finns ocks\u00e5 enkla modeller f\u00f6r att se till att sj\u00e4lva utbildningen \u00e4r effektiv, f\u00f6r att slippa \u00e5terupprepa instruktioner f\u00f6r att korta ner uppl\u00e4rningstiden. T.ex.:<\/p>\n<ul>\n<li aria-level=\"1\"><span style=\"text-decoration: underline;\"><a href=\"https:\/\/www.youtube.com\/watch?v=15NUpNeoi4Q\">5 Step Restaurant Training Model<\/a><\/span> av Ryan Gromfin<\/li>\n<li aria-level=\"1\"><span style=\"text-decoration: underline;\"><a href=\"https:\/\/upserve.com\/restaurant-insider\/if-youre-not-using-this-model-youre-training-restaurant-staff-the-wrong-way\/\">Restaurant Training Manual<\/a> <\/span>av Christine Lueders (\u00e4ven som bok)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>4. Mer gl\u00e4dje i arbetet<\/h3>\n<p>Att jobba p\u00e5 restaurang inneb\u00e4r stora uppoffringar. Man jobbar obekv\u00e4ma arbetstider, l\u00e5nga pass, med snabbt v\u00e4xlande stressniv\u00e5 och med att bem\u00f6ta nya m\u00e4nniskor.<\/p>\n<p>Men det skapar ocks\u00e5 stora m\u00f6jligheter till sammanh\u00e5llning, utmaning och p\u00e5verkan p\u00e5 sitt eget arbete \u2013 alla de viktigaste faktorerna f\u00f6r arbetsmotivation.<\/p>\n<h4>SAMMANH\u00c5LLNING<\/h4>\n<p>F\u00f6r en restaurangchef \u00e4r det viktigt att aktivt jobba med att st\u00e4rka sammanh\u00e5llningen i teamet som levererar den mat, dryck och upplevelse som restaurangen st\u00e5r f\u00f6r. G\u00e4rna genom:<\/p>\n<ul>\n<li aria-level=\"1\">Peptalk \u2013 Starta och avsluta varje pass med ett positivt m\u00f6te inf\u00f6r kv\u00e4llen<\/li>\n<li aria-level=\"1\">Teambuilding \u2013 T.ex. gemensam middagar utanf\u00f6r arbetstid f\u00f6r att fira en bra s\u00e4song<\/li>\n<li aria-level=\"1\">Uppskattning \u2013 T\u00e4nk \u201cm\u00e5nadens anst\u00e4lld\u201d, men kanske mindre formellt, eller lyft fram och hylla din personal i era sociala medier<\/li>\n<\/ul>\n<h4>UTMANING<\/h4>\n<p>M\u00e5nga som verkat tappa motivationen och dra f\u00f6tterna efter sig kanske bara har hamnat i invanda m\u00f6nster och <span style=\"text-decoration: underline;\"><a href=\"https:\/\/upserve.com\/restaurant-insider\/dont-fire-lazy-employees-motivate-themand-heres\/\">sakna r\u00e4tt utmaning p\u00e5 jobbet<\/a><\/span>. En ambiti\u00f6s anst\u00e4lld beh\u00f6ver f\u00e5 chans att forts\u00e4tta utmana sig sj\u00e4lv, t.ex. genom:<\/p>\n<ul>\n<li aria-level=\"1\">Ut\u00f6kat ansvar och tydlig karri\u00e4rstege<\/li>\n<li aria-level=\"1\">Extra utbildning inom t.ex. mat och dryck som bel\u00f6ning f\u00f6r gott arbete<\/li>\n<li aria-level=\"1\">Tydligare m\u00e5l f\u00f6r restaurangen och teamet som helhet<\/li>\n<li aria-level=\"1\">Samla in och dela med er av feedback fr\u00e5n era g\u00e4ster inom teamet.<\/li>\n<\/ul>\n<p>\u201cAtt investera i personer som visar engagemang och \u00e4r kunniga inom er verksamhet \u00e4r ocks\u00e5 j\u00e4ttebra f\u00f6r kulturen och ert varum\u00e4rke som arbetsgivare\u201d, s\u00e4ger Jenny Sandstr\u00f6m p\u00e5 Adore Growth som coachar restauranger inom verksamhetsutveckling.<\/p>\n<h4>P\u00c5VERKAN P\u00c5 DET EGNA ARBETET<\/h4>\n<p>En ytterligare utmaning \u00e4r att l\u00e5ta mer erfaren personal f\u00e5 st\u00f6rre inflytande p\u00e5 hur ni jobbar. Bjud in era framst\u00e5ende anst\u00e4llda n\u00e4r ni diskuterar menyer, vinparning, rutiner och bem\u00f6tande av g\u00e4sterna.<\/p>\n<h3>Sammanfattning<\/h3>\n<p>Att beh\u00e5lla personal handlar om m\u00e5nga faktorer, och det \u00e4r inte enkelt att skapa och bibeh\u00e5lla en kultur d\u00e4r m\u00e4nniskor trivs extra bra. Mycket handlar om personligheter, bem\u00f6tande och hur man hanterar sv\u00e5ra situationer och s\u00e4tter bra exempel p\u00e5 vad som tolereras p\u00e5 arbetsplatsen och inte.<\/p>\n<p>F\u00f6r att \u00f6ka era chanser att beh\u00e5lla personalen l\u00e4ngre, se \u00f6ver hur ni:<\/p>\n<ol>\n<li>Erbjuder personalen bra arbetsvillkor som grund<\/li>\n<li>Jobbar med ledarskap, och hur era ledare uppfattas och uppskattas av \u00f6vriga personalen<\/li>\n<li>Tr\u00e4nar ny personal, och erbjuder vidareutbildning och coaching till de som \u00e4r mer erfarna<\/li>\n<li>Skapar gl\u00e4dje p\u00e5 jobbet<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h2>Nyfiken p\u00e5 att l\u00e4ra dig mer?<\/h2>\n<p>Bli inspirerad av Aaron Silvermans Ted-talk om hur han byggde \u201cthe number one restaurant in America\u201d genom att fokusera p\u00e5 att beh\u00e5lla personalen l\u00e4ngre:<\/p>\n<div class=\"responsive-embed widescreen\"><iframe loading=\"lazy\" title=\"How I built the number one new restaurant in America | Aaron Silverman | TEDxMidAtlantic\" src=\"https:\/\/www.youtube.com\/embed\/s8rl2EVpwvs?feature=oembed\" width=\"500\" height=\"281\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><\/iframe><\/div>\n<p>F\u00f6r att f\u00e5 info om n\u00e4sta del i <a href=\"https:\/\/weiq.tech\/restaurangernas-comeback-2022\/\">v\u00e5r artikelserie<\/a>, signa upp p\u00e5 v\u00e5rt nyhetsbrev:<\/p>\n<ul>\n<li>Personalbristen \u2013\u00a0 Del 3: Rekrytera mer effektivt (kommer snart)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>S\u00e5g du f\u00f6rra artikeln i serien? H\u00e4r \u00e4r den:<\/p>\n<ul>\n<li><a href=\"https:\/\/weiq.tech\/hur-mycket-personal-behover-er-restaurang-anstalla\/\">Personalbristen \u2013\u00a0 Del 1: Hur m\u00e5nga beh\u00f6ver ni anst\u00e4lla?<\/a><\/li>\n<\/ul>\n\n        <\/div>\n    <\/div>\n","protected":false},"excerpt":{"rendered":"<p>The most important factors for motivation in restaurants are good leadership and proper training so that they get into the routines and feel fairly treated.<\/p>\n<p>In addition to that, we need to work on increasing job satisfaction and creating strong motivation for success together.<\/p>","protected":false},"author":3,"featured_media":426,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-900","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Personalbrist i restaurangbranschen \u2013 Del 2 - WEIQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/weiq.tech\/en\/keep-personnel-longer\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Personalbrist i restaurangbranschen \u2013 Del 2 - WEIQ\" \/>\n<meta property=\"og:description\" content=\"De viktigaste faktorerna f\u00f6r motivation p\u00e5 restauranger \u00e4r bra ledarskap och r\u00e4tt tr\u00e4ning f\u00f6r att de ska komma in i rutinerna och k\u00e4nna sig schysst behandlade. Ut\u00f6ver det beh\u00f6ver man jobba med att \u00f6ka gl\u00e4djen i arbetet, och skapa en stark motivation f\u00f6r att lyckas tillsammans.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/weiq.tech\/en\/keep-personnel-longer\/\" \/>\n<meta property=\"og:site_name\" content=\"WEIQ\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/weiqorders\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-10-27T14:30:05+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-10-27T16:03:59+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/weiq.tech\/wp-content\/uploads\/2025\/10\/skaka-hand-krogare.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"1024\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Amin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Amin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Staff shortages in the restaurant industry - Part 2 - WEIQ","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/weiq.tech\/en\/keep-personnel-longer\/","og_locale":"en_US","og_type":"article","og_title":"Personalbrist i restaurangbranschen \u2013 Del 2 - WEIQ","og_description":"De viktigaste faktorerna f\u00f6r motivation p\u00e5 restauranger \u00e4r bra ledarskap och r\u00e4tt tr\u00e4ning f\u00f6r att de ska komma in i rutinerna och k\u00e4nna sig schysst behandlade. 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