Lola Impact

Social gastronomy on the menu

rThe sociogastronomic part of Lola is called Entrée and is the cornerstone of everything we do.

It consists of two tracks. One deals with how we make sure that we have workplaces where we can work for  years to come without compromising our physical or mental health. We respect working hours, communicate respectfully and have zero tolerance for both sexism and racism in any form.

We work actively to ensure that our way of organizing, working and communicating can help set a new standard for the entire industry.

The second are the projects we do out of the house with external partners, such as our food stall at Banegaarden. This is run by people who, for one reason or another, are on the edge of the labor market and need a hand and or new opportunity to succeed in their working life.

For more information, please contact Mette Strarup ms@restaurantlola.dk

Entrée

Social gastronomy on the menu

The sociogastronomic part of Lola is called Entrée and is the cornerstone of everything we do.

It consists of two tracks. One deals with how we make sure that we have workplaces where we can work for  years to come without compromising our physical or mental health. We respect working hours, communicate respectfully and have zero tolerance for both sexism and racism in any form.

We work actively to ensure that our way of organizing, working and communicating can help set a new standard for the entire industry.

The second are the projects we do out of the house with external partners, such as our food stall at Banegaarden. This is run by people who, for one reason or another, are on the edge of the labor market and need a hand and or new opportunity to succeed in their working life.

For more information, please contact Mette Strarup ms@restaurantlola.dk