Reffen Guideline 2023

GUIDELINE 2023

WELCOME TO STREET FOOD DISTRICT

Reffen must maintain its position as Northern Europe’s largest and best street food market.

Our selection, quality, diversity within street food & bars must be developed and optimized each year.

Reffen is more than a food market, and this must clear in the form of music, light, heat, atmosphere & activities that involve the entire area.

Good service, caring facilitation for all customer segments, as well as sustainability and innovation, contribute to making us the best in the industry.

A popular destination like no other, for locals as well as tourists from all over the world.

Werkstatt is to be developed as a nightclub, as well as a rental space for B2B activities, which will cover the costs of winter.

The goal is to never stop our development and to increase revenue and profit from year to year.

GOALS WORK ENVIRONMENT

At Reffen and Werkstatt we embrace diversity. It is a place where we value respect, trust and a great work environment. To achieve this, we have set up some guidelines and training for you as a new employee. It is important and mandatory that you read this manual.

YOUR NEW WORKPLACE

PLANDAY

Planday is our online staff scheduling system. This is where you set up your availability before the schedule is planned – as well as clock in and out. You will also receive all personal messages from the management here.

PAY CHECK

You receive your paycheck in Intect. You will receive an email when your new pay check is available.

SHIFT SWAP

We strive to make the schedule every second week, so it is important that make yourself available before the schedule is made. Be aware that there most probably will be changes in the schedule, due to unforeseen factors such as the weather.

If you have days that you will not be available make sure to mark it in Planday right away. Otherwise it will be your own responsibility to swap the shift. If you do not succeed, it is still your shift. There are different ways to mark your availability on Planday, so make sure you do it properly.

This is our system:

The RED thumbs down should ONLY be used if you absolutely can not work on a given day. For example, if you play some teamsport every Tuesday and therefore know that you will not be available.

The GREEN thumbs up should ONLY be used if you have a special note on a given day. For example, if you can only work at a specific time. Eg, make a note that says ‘’I can work from 16:00’’.

If you do not select anything, we assume you are completely available on the day and will take a shift at any time.

ILLNESS

If you get sick, you must call the daily manager as soon as possible but at the latest at 8:00 on the day of your shift. Use Planday to find out who is the manager of the day. If you already know that you will be absent the day before, call immediately. Text and e-mails are not valid. Report back when you are ready to work.

BEING ON TIME

Being on time means being dressed in your uniform and ready to work as scheduled. You do not clock in before this – and you do not clock out before changing into your civilian clothes. Be aware that a shift until 00:00 is a closing shift. Some days your shift might end earlier and some days later.

BREAKS

Your breaks are not paid.

If you have a shift of less than 6 hours, you have the option of a 15-minute break. If you have a shift of more than 6 hours, you have the option of a 30-minute break. Breaks must always be coordinated with the person in charge of the day.

OBS: smoking counts as a break.

HOLIDAYS

We prefer that you do not take long holidays during the high season when we are most busy (June, July, August). Please coordinate it with Jakob Fjordside.

PHONES

You are not allowed to bring your phone to the bars. Phones can only be used during breaks. If it is an emergency or you are expecting an important call, please inform the manager.

DRINKS

You may drink soft drinks, juice coffee and tea on your shift – you pay DKK 15 per shift, which is deducted automatically via your salary.

DISCOUNTS

It is up to the individual food stall to decide whether you get 25% or more off when you buy food at their stall. If the food stall is not a part of the discount scheme, they also will not get any discount at the bars.

As an employee of Street Food District, you receive a discount on our markets. You get the discounts through our staff app. You get a 50% discount on drinks at Reffen, Broens Gadekøkken and Seaside, and 30% on drinks at Storms Pakhus. The different discount rates are shown in the app.

In addition to this, we offer access to Denmark’s largest discount portal - Visma Logbuy. When you have been registered in our staff app, Logbuy automatically sends an email: ‘your new employee benefit’ with an activation link to log in, so keep an eye on your email.

Download both apps - and you will immediately start saving money in our bars, physical stores, and online stores throughout the country.

Our ‘Friends Cards’ are physical cards that are distributed to friends of the house and loyal guests. When this card is presented, it gives a 25% discount on the entire bill at the bars.

EXCHANGING AND GIVING OUT SOMETHING FOR FREE

It is under no circumstances allowed to exchange drinks for food – it is theft and entails dismissal. Same goes for giving out free stuff to friends, family, old colleagues etc. Everyone pays full price, except the people who can show a Street Food District personnel card.

COLLEAGUES & TEAMWORK

Please do your absolute best to be a great colleague. Give advice, help and support each other. Respect your colleagues, their work areas, deadlines and diversity. Even though we have different tasks, we are still one team and help each other whenever necessary. When we are not busy we help each other keep the place nice and tidy by cleaning, collecting garbage and bottles. It is not only the runners’ task – it is a joint effort.

GUESTS

The guests are our main priority, and taking care of them is our most important job. Always greet the guests. If you are busy, let them know that you will help them as soon as possible. As long as you communicate with the guests, they will usually be understanding and accept long ques and waiting time.

Recommend our specialties, special offers and promotions, and guide them in our

selection of products. Feel free to tell guests about our history and concept if you have the time. If you are asked about something you do not know, then the answer is; just a moment, and I will find out. Then ask your colleague or manager and return to the guest with the answer. It is always better to return to the guest with a correct answer, than to come up with something or saying that you don’t know.

YOU AS A GUEST AT REFFEN

We love to have you as a guest in your free time, but you have to remember that you are an ambassador of the place and must consider your behaviour.

You must stay out of the staff areas when you are not on shift. If we are understaffed, and you have been asked to work but say no, you should find another place to spend your free time.

SOCIAL MEDIA

We put a lot of effort into our social media, follow and share! In addition, we also love when you post pictures and videos from Reffen. But please think about what you post, especially when it involves colleagues and guests. Always ask for permission before posting.

FEEDBACK

Feel free to share your ideas on how we can optimise our routines and work environment.

THE TEAM AT REFFEN

RUBEN PASSER DIRECTOR

Ruben is the managing director of Reffen. He is the leader of the organisation and therefore the different departments – also the stallholders.

JIN KNUDSEN

STREET MAMA

Jin is the senior manager of Reffen and has an overview of everything that is going on. She is in charge of bookings and groups, Planday, contracts and OnlinePOS.

SPIROS LOUKOPOULOS

OPERATIONS MANAGER

Spiros is in charge of all building and design, the warehouse and managing the runner team.

JAKOB FJORDSIDE

HEAD OF BAR OPERATIONS

Fjord is controlling the daily bar operations, which includes our product selection, sales and staffing (scheduling and training).

ANDERS KRØIGAARD

BOOKER & EVENT ORGANISER

Anders is in charge of DJ-bookings and organising as well as executing events at Reffen. He is also taking part in developing the concept and profile of Werkstatt.

BUBA BURIC

HEAD OF EVENTS & MARKETING

Buba oversees the event team and organizes events and creates collaborations with suppliers and different partners. She works closely with the marketing team in regard to the profile and image of Werkstatt and Reffen.