How Restaurant Havnær manages shift planning with Smartplan
“Now it's faster, and it's much easier when you have to change things. Especially writing down hours, adding them up and calculating wages based on that is a real time saver. The system can calculate for you how many hours they've had.”
Daniel
/
Restaurateur
Restaurant Havnær
No more shift planning in Word
When Restaurant Havnær opened, it was clear to both Daniel and Anne that they wanted to adopt a more digital approach to planning, which led them to search for alternatives. Today, with both Smartplan and online booking in place, Daniel recognizes how much they had previously lacked digital solutions.
How a typical rota looks at Havnær
Daniel and Anne create rotas for four different positions: chefs, waitstaff, dishwashing, and cleaning. Each position is set up in its own rota to ensure a clear overview. A typical week in the rota for the waitstaff looks like this:
“It's great that there is also some independence, so that employees can, for example, go in and swap shifts themselves without us having to know about it.”
Anne
/
Restaurateur
Havnær
Maritime gourmet restaurant at Aarhus Ø
As a guest, you can expect to be challenged by the menu. The inspiration for the restaurant's concept comes from many different sources - by experimenting with food, drawing from nature, or dining at other places.
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When the rota meets reality
As soon as the rotas are released, the restaurant's employees start interacting with them. They can see when they are scheduled to work and also have the option to swap shifts with each other if needed.
Shift swaps
Clocking in and out
Hourly overview
“Doing salary from Smartplan is incredibly time-saving. It's automated. It's accurate. It works with the punch clock, which registers by the minute. It makes it so much easier to work with.”
Daniel
/
Restaurateur
Havnær
Light gourmet in a maritime setting
In July 2021, Restaurant Havnær opened at Aarhus Ø, and since then, the restaurant has been using Smartplan for shift planning. We recently stopped by to discuss daily life at the restaurant and how they use Smartplan in their operations. There, we met with the restaurant's two owners, Anne and Daniel.
The collaboration between the two goes back a long way, as they previously worked together at Daniel’s former restaurant in West Jutland, where Anne was the restaurant manager. Their shared desire to start something new from scratch became the foundation for Restaurant Havnær. It took three years from the time Daniel and Anne decided to open the restaurant to when they finally did, and they were involved in every step of the process. When they first saw the site, only the basement had been excavated, so they played a role in designing the entire space.
We even made the tables ourselves, which are made from reclaimed stones from the property. If you look at the building from the outside and all the stones used to construct it, we got the leftovers and turned them into tables.
In their daily operations, Anne manages the restaurant while Daniel oversees the kitchen. Beyond that, they share responsibilities for everything else, from Smartplan and booking to marketing and other tasks.
They describe the restaurant as a maritime gourmet restaurant that uses high-quality ingredients but leans towards a more rustic style than other gourmet establishments.
As a guest, you can expect to be challenged by the menu. The inspiration for the restaurant’s concept comes from many sources - experimenting with food, nature, and dining at other places.
We play a lot with the food. It’s very creative cuisine. We like to challenge our guests a bit and take them right to the edge of creativity with some fun flavor combinations.
The first year and a half after opening exceeded all expectations. The restaurant has 150 seats and is usually well-filled. During the first six months, they averaged 100 guests a day, with weekends being busier than weekdays. Many guests are regulars, while others visit occasionally. Daniel and Anne feel their guests believe they get a great experience and good value for their money. This impression aligns with what we experienced during our visit. Guests are greeted warmly, and you immediately feel at home.
It's not just about the food here - it's very much about providing excellent and personalized service. We spend time with our guests. We enjoy being part of their story.
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