How Restaurant Havnær manages shift planning with Smartplan
"Now it's faster, and it's much easier when you need to change things. Especially the part about writing down hours, adding them up and calculating payroll from that is really time-saving. The system can calculate for you how many hours they've worked."
Daniel
/
Restaurateur
Restaurant Havnær
No more scheduling in Word
When Restaurant Havnær opened, it was clear to both Daniel and Anne that they wanted to become more digital in their planning, which is why they started looking for other alternatives. Today, using both Smartplan and online booking, it's also clear to Daniel that they were previously missing some digital solutions.
A typical schedule for Havnaer
Daniel and Anne create schedules for four different job types: Chefs, waiters, dishwashers and cleaning staff, and each job type has its own schedule to create a clear overview. A typical week in the schedule for waiters looks like this:
"It's great that there's also some independence, so employees can for example go in and swap shifts themselves without us having to be involved"
Anne
/
Restaurateur
Havnær
Maritime gourmet restaurant in Aarhus
As a guest, you can expect to be challenged by the menu. They find inspiration for the restaurant's concept in many different places - by playing with food, from nature, or by going out to eat elsewhere themselves.
When the schedule meets reality
As soon as the schedules have been released, the restaurant's employees start interacting with them. They can see when they're working, and they also have the option to swap shifts with each other if they wish.
Shift swapping
Clock in and out
Hours overview
"It's incredibly time-saving to run payroll from Smartplan. It's automated. It's accurate. It works together with the time clock, which records to 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 in Aarhus, and since then the restaurant has used Smartplan for their staff scheduling. We recently stopped by for a chat about everyday life at the restaurant, and how they use Smartplan daily. Here we met with the restaurant's two owners, Anne and Daniel.
The collaboration between the two goes way back, as they previously worked together at Daniel's old restaurant in West Jutland, where Anne was restaurant manager. But a desire to try opening something new together, from scratch, was the beginning of Restaurant Havnær. From when Daniel and Anne decided to open the restaurant until they actually did, three years passed, and along the way the two have been involved in the entire process. The first time they saw the place, only a basement had been excavated, so they've been involved in furnishing the entire place themselves.
We made the tables ourselves, for example, which are recycled stones from the entire property. So when you look at the building from outside and all the stones they've built the place with, it's the leftovers we got and made tables from.
In daily life, Anne is responsible for the restaurant, while Daniel handles the kitchen. Beyond that, they share everything else from Smartplan, booking, marketing, and whatever else is involved.
They describe the restaurant themselves as a maritime gourmet restaurant, where high-quality ingredients are used, but where the restaurant is perhaps also a bit more rustic than other gourmet restaurants.
As a guest, you can expect to be challenged by the menu. They find inspiration for the restaurant's concept in many different places - by playing with food, from nature, or by going out to eat elsewhere themselves.
We play a lot with the food. It's very creative food we make. We want to challenge guests a bit and take them to the edge of creativity and make some fun flavor combinations.
The first year and a half after opening has exceeded all expectations. There are 150 seats in the restaurant, and it's usually well occupied. The first six months they had an average of 100 guests per day, with weekends being a bit busier than weekdays. Many of the guests are regulars, while there are also people who come occasionally. Daniel and Anne's impression is that guests feel they get a good experience and good value for their money. That's certainly something we can easily imagine after visiting. You're greeted with open eyes, and you feel at home right away.
Here it's not just about the food, but it's especially also about giving good and personal service. We spend time on our guests. We like to participate in their story.
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