Entrepreneur Mika Roito can’t help but be happy about numerous job applications.
Mika Roito and Pekka Salminen emphasize that the most important characteristic of a job seeker is the desire to learn and motivation. Technical skills can always be taught in the workplace. Mika Remes
The restaurant industry suffered in many ways from the corona era, not least because of the loss of employees. Many restaurants have had to cut back their opening hours because there simply aren’t enough staff in the hall and kitchen.
But it can be the other way around. At least in Tampere and in the Veljekset Ponteva recruitment.
They applied for 17 employees for the new restaurant Haarla, which opens at the beginning of summer, and 300 applications were received.
– It was a surprise even to myself, admits the entrepreneur Mika Roito.
He estimates that there are several reasons for the avalanche of applications. Roito is his partner Pekka Salminen worked with for a long time to ensure that the employees were comfortable in their two, and soon three, restaurants.
Restaurant Haarla is about to open at the end of May or the first weeks of June, depending on how all the equipment gets there. Sampo Pystynen
– A good gang feeds itself. Applicants know that we get to work with professionals, and there are enough of them, Roito reflects.
He also considers it an important factor that the working hours are regular and that the employees are rewarded properly.
Roito praises that among the 300 applicants there was a confusing amount of potential, at least 100. In the end, 80 were interviewed and 17 were hired. The jobs were announced on social media, on the website of the TE Center, and entrepreneurs went to speak at educational institutions in the field. Most of the summer workers were found through schools.
Roito doesn’t remember the situation of not being able to work at the restaurant. Corona changed that.
– Now it looks brighter again. Many who have switched to the trade sector during the corona period are returning to restaurants. Blood draws back to the restaurant.
In the photo, the Helsinki restaurant Kappeli at lunchtime. Entrepreneur Mika Roito sees the future of the restaurant industry as bright. Joel Maisalmi
In addition, Roito reminds that Tampere is an attractive area where there is suction from the provinces. Some are returnees from the capital region.
Many new restaurants are opening in Tampere this spring and summer.
Roito states that everyone is welcome, there are enough restaurants in the city.
– It would be good if the culture of eating out gets stronger and there are more options.