The recipe for a better work culture is composed of daily choices

A pleasant working community and a good atmosphere is common in the restaurant industry, but according to Leif Halverson, there is something special about his workplace.

– Kuurna is the first workplace in my almost twenty-year long career in the restaurant industry where employees’ time off from work is truly respected, Halverson says.

– If I have a day off, I don’t get called into work to cover for a sick colleague. It sounds like a small thing, but it has a huge impact on how I manage my time and energy.

While working here, I have realized that you can actually achieve work-life balance in the restaurant industry.

Halverson has seen many different types of jobs, both in Finland and in Britain, where he originally comes from.

– The culture in the industry in Britain is brutal. While working here, I have realized that you can actually achieve work-life balance in the restaurant industry.

Values guide actions

Restaurant owners Laura Styyra and Tom Hansen bought restaurant Kuurna in 2018. They did not consciously set out to challenge the pressured work culture in the restaurant industry but wanted to run the business in a way that they felt was right.

– When we previously worked for others, we saw many different ways of running the business. In our own restaurant, we wanted to continue with the principles we felt were working well and change those that did not work that well, says Styyra, who is responsible for the front of the house, waiting and drinks.

Their way of operating has proven to be a real success: in 2023 they opened the Kuurna vegetable shop in the market hall in Hakaniemi, and on Midsummer 2025, the wine bar Klaava next to Kuurna. In addition to the owners, the two restaurants employ fifteen people and the vegetable shop seven.

Styyra and Hansen’s values are work-life balance, safety, respect, equality and open communication. These values are reflected in the restaurants’ everyday operations.

Employees’ wishes are taken into account when work shifts are planned, extensive and preventive occupational healthcare covers both physical and mental well-being, and working conditions comply with the collective agreement. The salary system rewards employees based on experience and special responsibilities.

Employees develop daily operations

Both restaurants are physically small, so good cooperation is both a strength and a necessity.

– The link between the dining area and the kitchen is exceptionally strong here. The chefs can pour wine, the waiters help out in the kitchen, and everyone works towards a common goal, Halverson describes.

Hansen, who is responsible for the restaurants’ kitchen, is proud of how employees take responsibility and develop the daily operations.

– I constantly encourage our employees to express their thoughts and ideas on how to improve our work. We have regular meetings together with the staff, where everyone can participate in decision-making and express their opinions honestly. Many small ideas have changed our everyday work for the better over the years.

I constantly encourage our employees to express their thoughts and ideas on how to improve our work.

Halverson has specialized in cheese, and it has become part of the restaurant’s culture.

– Cheese is my passion, and I have worked with it before. I suggested that I could take responsibility for the restaurant’s cheese plates, and that became part of my role here. It’s great that an employee’s passion can become part of the workplace culture, he says.

Hansen nods next to him.

– Leif’s enthusiasm for cheese has affected the rest of us as well. He is the Cheese Master – and that’s an official title here!

When employees are happy, customers are happy

The trio agrees that the well-being of employees and good customer experience go hand in hand.

– A few years ago, I did a thesis where I studied the connection between the employee and the customer experience. The connection is undeniable. I personally don’t believe it’s possible to have a great customer experience if employees are not happy, says Styyra.

In a small restaurant, this is even more important.

– We have no place to hide. If you are not feeling good, the customer will sense it right away.

Halverson agrees.

– As a waiter, your mood and how you are feeling is directly reflected in the service. If I’m relaxed and recharged, it’s easier to be a good waiter and that also affects the customer. When I radiate good energy, I’m more likely to get good vibes back.

Appreciation is at the heart of everything

When Halverson, Styyra and Hansen talk about work culture, one word comes up: appreciation.

– Everything can be discussed respectfully. There is never an excuse to be disrespectful at work, even if the pressure is high, says Styyra.

– If you want to improve the culture at your work, you have to be prepared to hear unpleasant things too. I personally don’t like conflicts and that’s exactly why I want us to have a functioning and safe work community.

We don’t want to be perfect, we want to be honest. If we do things well, we want to talk about them openly. But only when they actually happen in everyday life.

According to Halverson, success in a restaurant is made up of the kitchen and the dining area being the same team. When people are appreciated, it shows in the work, the atmosphere and the service.

– We don’t want to be perfect, we want to be honest. If we do things well, we want to talk about them openly. But only when they actually happen in everyday life, adds Styyra.

In Kuurna and Klaava, the recipe for a better work culture is simple, but at the same time demanding: it is composed of respect, listening, and a shared will to do things right – every day, every shift.

Text: Olivia Lehmuskallio
Images: Eeva Anundi