Ravintolabarometri - Miltä näyttää ravintola-alan tulevaisuus?
Ravintola-ala on murroksessa – mutta mitä ajattelevat ne, jotka elävät ja hengittävät tätä työtä joka päivä?
Ravintolabarometri tuo esiin alan ammattilaisten äänen.
Yli 800 työntekijää, opiskelijaa ja yrittäjää kertoi näkemyksensä:
- Millainen työpaikka ravintola on?
- Mikä innostaa ja saa jaksamaan?
- Mitä pitäisi parantaa?
Ravintolabarometri-tutkimuksen toteuttivat yhteistyössä Wihuri Metro-tukku, MaRa ry ja Haaga-Helia ammattikorkeakoulu.
“Ala tarvitsee enemmän Näkyvyyttä positiivisten tarinoiden kautta – ihmisille pitää näyttää, että ravintola-ala voi olla ura, ei vain väliaikainen työ.”
Tutustu ja lataa Ravintolabarometri käyttöösi. See the English summary below.
What Does the Future of the Restaurant Industry Look Like?
The restaurant industry is undergoing a transformation – but what do those who live and breathe this work every day think? The Restaurant Barometer brings forward the voices of industry professionals.
More than 800 employees, students, and entrepreneurs shared their views:
- What is it like to work in a restaurant?
- What inspires and keeps you going?
- What needs improvement?
The study was carried out in collaboration with Wihuri Metro-tukku, MaRa ry, and Haaga-Helia University of Applied Sciences.
"The industry needs more visibility through positive stories – people need to see that the restaurant sector can be a career, not just a temporary job."
Employees and Restaurateurs Value Their Work and Customers
- The Restaurant Barometer Reinforces Faith in the Power of Hospitality
Haaga-Helia was commissioned by Wihuri Metro-tukku to explore the mood among restaurant industry employees. The concise yet multifaceted question “How are you?” served as the starting point for a study aimed at mapping the industry’s atmosphere and employee experience—key factors for the sector’s attractiveness and retention. The initiative was also influenced by public concerns about shortcomings in kitchen personnel management.
The online survey conducted in September received 807 responses. The sample consisted of Wihuri Metro-tukku customers, MaRa ry members, Haaga-Helia hospitality students, and Norstat Finland panelists. In addition, ten themed interviews were conducted to deepen the insights.
Positive Customer Feedback Matters
Restaurant employees draw significant motivation from positive customer feedback (95%) and feel strong pride in their professional skills (92%). However, the industry’s societal appreciation is perceived as weak (85%). Employees see the sector as better than its reputation but experience a gap between their own pride and external recognition.
Work Community Creates Well-being
The importance of the work community for overall well-being in the restaurant industry was clear (96%). Colleagues were by far the most important resource, supporting personal endurance. Physical fitness was generally considered sufficient for coping at work (83%). Workplace atmosphere was rated good (80%). Support from supervisors and management was slightly weaker, though 73% felt they received support.
Work-life balance was the most obvious challenge: about two-thirds felt they managed to keep it in balance.
Positive Perception of the Workplace
Employees’ perception of their own workplace was very or fairly positive (80%). Only 8% had a negative view. The most positive perceptions came from entrepreneurs, management, and experienced employees. Younger respondents, those with shorter work experience, and non-native speakers were more reserved. Retention could be improved particularly among employee and youth groups and in multilingual work communities.
Work Is Meaningful
The meaningfulness of work is closely tied to the industry’s ability to attract and retain talent. Respondents emphasized that they are especially rewarded by opportunities to create good experiences for customers (96%). The job allows them to use their personality (87%). Influence, career paths, and flexible working hours were rated moderate.
Customer Expectations and Demands Are Growing
Employees and management felt customer expectations are increasing (avg. 4.4/5). The most positive outlook was naturally linked to tourism in Lapland. Internationalization was viewed positively. English as a working language divided opinion somewhat.
Digitalization and Workplace Development
Respondents’ attitude toward digitalization was mostly positive but cautious. Digitalization was seen as an overall positive trend (avg. 3.5/5), but its concrete benefits in daily work and time management are not yet clearly visible. The most positive attitudes toward digitalization were among those under 25 and employees in large companies.
Industry Situation Assessment
The future outlook for the sector in Finland was generally considered uncertain, and strong growth in the number of restaurants was not expected. The past year’s development was seen as clearly weaker nationwide than locally. In their own region, 43% felt the situation had worsened, while almost as many (40%) said it had remained unchanged. Nationwide, as many as 61% saw deterioration, and only 6% saw improvement.
Overall, the best aspects of the restaurant industry were considered to be meeting people, the immediate feedback from customer service, and the importance of the work community. Other positives mentioned included variety, creativity, and opportunities for self-expression, which make the work diverse and rewarding. Entrepreneurs highlighted freedom, responsibility, and the chance to develop their own business. In summary, the industry’s strengths lie in social interaction, job diversity, and the ability to create experiences and meaningful moments for customers.