Seaside restaurant with a sound working environment
Molskroen is run under new management, but the focus still seems to be responsible gastronomy and considerable awareness in the kitchen — albeit at a slightly lower level than in previous years. At Molskroen, there’s a desire to live in symbiosis with local farmers. Here, they show significant regard for anything “green.” Waste sorting is taken seriously, and all partners are encouraged to eliminate the use of plastic. Staff schedules are determined five weeks in advance to allow employees room to create a healthy work-life balance. It’s a great foundation for any type of business — even a restaurant!
• Staff schedules are set 5 weeks in advance
• Oddly shaped vegetables are fully utilized
• A strong focus on separating waste at the source
• Regular visits to farmers by the entire team