Code of Ethics in SYÖ! Restaurants
The purpose of this code of ethics is to give guidance for the professional collaboration between City and the restaurants. The guide consists of City’s recommended policies for leadership, strategy and execution of restaurant work. Along with the laws and regulations of restaurant business, the code of ethics will lay the groundwork for the collaboration.
Valuing the customer
Customer satisfaction is a vital condition for a SYÖ! restaurant. The purpose of the campaign is to meet new clients and gain commitment from old ones. To achieve this, the restaurant is committed to provide the customers excellent customer service as well as culinary experiences.
- Hygiene and safety: The wellbeing of the customer is the restaurant’s main interest. Along with the fundamental hygiene proficiency this includes for example paying extra attention to special dietary requirements and selling alcohol in a responsible way.
- Honest and helpful service: The restaurant will never intentionally misinform the customer or withhold information. The restaurant will be transparent about the products and prices. The customer’s wants and needs are always served to the best ability. The customer will always get a receipt when asked.
- Community involvement: A restaurant has an important social role to the people of the restaurant’s community. Being a positive force in the community is something to take great pride in.
Employees are a crucial asset to the restaurant. A professional employer will not only follow the law but also good manners, treating their employees fairly and humanely.
- Following wage payment laws: The law of Finland determines the minimum wage that the employer must follow. The wage is the same for every pair of helping hands, including family members and the employees can’t be expected to work overtime without pay.
- Employee rights: Along with the wage the employees have other rights and obligations that they must be informed of. The contracts must be fair and clear.
It is essential for the wellbeing of the employees to take breaks during the workday and have an annual leave.
The need to take sick leave is humane and taking the time to recover is especially important when working with food.
- Equality: A professional employer is unbiased and consistent with how they treat their employees.
In recruitment, leadership and other work, people must be treated equally. It is illegal to discriminate against age, national origin, religion, sex or other personal characteristics.
The restaurant will have zero tolerance for sexual harassment or other inappropriate treatment.
- Treating others as you want to be treated: People in the work community will treat each other fairly, respect one another and discuss issues in a constructive and collaborative way.
A SYÖ! restaurant will do their part in contributing to ecological, social and economic sustainability both locally and globally.
- Minimizing food waste: The restaurant’s goal is to make as little food waste as possible. Ways to achieve this can include paying attention to purchasing habits, storing ingredients properly and monitoring portion sizes.
When food waste eventually does happen, it’s important to learn the right kind of garbage disposal and waste recycling.
- Ingredients: All the ingredients in the restaurant are chosen in a conscious way, spending the time considering the most environmentally-friendly and sustainable options.
Choosing organic, local and ethically produced ingredients whenever possible. Certifications like Fairtrade, MSC and ASC can be a helpful tool to achieve this.
- Equipment: The restaurant purchasing decisions are balanced and sustainable. Things to examine can include for example kitchen utensils, appliances, restaurant interiors, cleaning tools and take away packaging.
Energy-efficient electronic devices are not only environmentally-friendly but also save money in the long run.
The Nordic ecolabel “The Swan” and the EU ecolabel can help decision-making. A wine glass and a fork symbol means that the material is safe to be in contact with food.
Another aspect to decision-making is how recyclable the materials are. Disposable consumer items will be replaced with long-lasting options if possible.