As a restaurateur, you have a huge impact on social matters. Social engagement not only applies to a restaurant’s staff, but also includes how the restaurant acts in the community and treats its suppliers. Thanks to established practices in human resource operations, we know what our jobs entail, that our social and health insurances are taken care of our wages or salaries are paid on time and so on. But beyond good practice, there are other aspects that are important for us to perform to the best of our ability. The very same aspects are relevant for restaurant workers, who unfortunately don’t necessarily experience the protection and fulfilment that we do.
Being a sustainable employer means a lot more than just
complying with the law. A successful, sustainable business
will keep and attract motivated staff. And it will ensure that
employees are given the possibility to perform their best
and get the opportunity to develop. Worrying about
receiving their pay in time affects an employee’s ability to
focus on their job, and the feeling of being unsafe affects
staff relations and can make the work environment
uncomfortable. When back-of-house staff is not properly
trained, it can result in injuries and poor quality meals, and
in poor customer service for the front-of-house which can
affect customer retention.
The hospitality and food industries are among the biggest
employers in the world, but many businesses lack the
basic good practices we would expect. Unfortunately,
underpaid and abused workers are still commonplace
whether in their physical working conditions, the working
hours, safety or contractual matters like working on a
temporary or seasonal basis.
Extreme challenges also exist such as forced labour, discrimination or other unethical
business behaviour. When the basic rights are not
respected, the ‘on top’ aspects which are crucial for a
person’s self-fulfilment are most certainly not considered.
All together, these aspects are deemed as human rights.
As a restaurant owner, you have direct responsibility for
your staff. You also have an indirect (shared) responsibility
for every worker in the supply chain who provides
products for you, whether that is the produce farmer or the
driver who delivers the supplies to your back door. Being a
socially engaged restaurant owner also includes the way
you act in your community, for example, with fellow
gastronomes, associations and charities. Especially in
extremely challenging times, the way you treat your staff
and your suppliers, and the way you interact with your
community, hold high potential to make a real positive
difference and influence the regeneration of the food
economy.
Human Rights are crucial for a person’s self-fulfilment and the 1948 United Nations Universal Declaration of Human Rights lays the foundation for basic human rights requirements for all businesses.
Clear guidance on implementing the basic human rights requirements was developed by the UN in 2011 as a part of the United Nations Guiding Principles for Business and Human Rights (UNGP).
Labour legislations exist which must be complied with irrespective of your employees’ contracts, be it permanent or temporary, full-time or part-time.
Extreme challenges to fair working conditions are forced labour, discrimination or other unethical business behaviour.
Human Rights mean that employees have the right to be treated fairly in the workplace which includes, among others, the right not to be unfairly dismissed, or unfairly discriminated against, the right to freedom of association and the right of fair labour practices.
There are three main ways to be a socially engaged business. This is through your
staff, your suppliers and your local community.
As an employer you achieve having sustainable working conditions by:
The 7 main principles of human rights defined by the UN can serve as your guidance.
Workers’ rights in the supply chain are an issue in almost all countries. You can make a difference by asking your suppliers to ensure fair working conditions. By recognising this and asking your suppliers how they guarantee workers’ rights is an aspect of responsible sourcing through which you can make an impact on another level of the food system.
Here are some simple steps to engage with your suppliers:
Connecting with the local community is crucial and can help you to become resilient to difficult times. People who are engaged in your business will be more likely to support it, especially when your restaurant is a regular part of their lives.
When you want to be fully integrated and wish to actively contribute to your community, here are some steps you can take:
As an employer you achieve having sustainable working conditions by:
The 7 main principles of human rights defined by the UN can serve as your guidance.
Workers’ rights in the supply chain are an issue in almost all countries. You can make a difference by asking your suppliers to ensure fair working conditions. By recognising this and asking your suppliers how they guarantee workers’ rights is an aspect of responsible sourcing through which you can make an impact on another level of the food system.
Here are some simple steps to engage with your suppliers:
Connecting with the local community is crucial and can help you to become resilient to difficult times. People who are engaged in your business will be more likely to support it, especially when your restaurant is a regular part of their lives.
When you want to be fully integrated and wish to actively contribute to your community, here are some steps you can take:
Once you have decided to emphasize your efforts to become a socially engaged restaurateur, talk to your staff, your suppliers, and with your community. Look out for simple solutions that don’t need too much input from you. Let your customers know about your social engagement. Publicise what you are doing. For example, a sign in the restaurant or in your menu can be a visible reminder to your customers about your responsible actions. Your staff and customers will take these messages home with them, making your impact go even further!
Get informed about the national legislation on working conditions and the 7 Basic Human Rights Principles that were defined by the UN
Engage with your employees and your suppliers
Connect with your local community
Applications that can support with menu design or communications are:
METRO supports you with a diverse product assortment and services for your sustainability strategy. Please check out the local METRO or makro website in your country.
Agree together how you will support staff who perform care work and who might need cover at the last moment for example those with sick or elderly relatives or parents with young children. Ensure that your shift plans accommodate older and less physically able members of staff. Promote from within your restaurant from within – train and empower your staff through training and promotion.
Identify your legal and human rights requirements, assess your status, make changes and monitor ongoing. Ensure Personal Protective Equipment (PPE) is provided for all staff as needed. Allow staff to take home surplus meals and establish one free meal during their shift.
State your commitment and expectations towards your staff explicitly. Be clear what your and their responsibilities are. Communicate often and involve your staff through education, training and socially interacting. Install a robust remediation and grievance procedure to deal with feedback and complaints. Agree at the same time with your staff how to distribute tips.
Contribute to local activities and charitable projects such as street-festivals. Donate your surplus food. Collect money for charity or donate your employees` time to support local charities. Let your restaurant serve as a welcoming space outside busy hours, for those who need it, such as local charities and organisations. Create a welcoming space for parents with children, especially during the day.
Make it clear that you run an inclusive restaurant and that you do not tolerate discrimination whether it be employees or customers. When you are hiring, consider local employees, and people with different social backgrounds, cultures, and histories, including migrants.
Purchase your seasonal products locally and look for local specialties for your menu. Try to provide menu options that can accommodate different dietary preferences for your customers.