To Örebro University

It is well documented that restaurants have the highest turnover of personnel within any service industry and also widly discussed in order to keep staff longer (Cassel et al., 2018). Moreover, the economic downturn due to the COVID-19 pandemic also got many workers to leave the restaurant industry (Lippert et al., 2021). Turnover proportions in the restaurant industry, and the demand for restaurant workers, dining room staff in particular, has become a labor problem resulting in expense, aggravation of competence, and lost sales (Wildes, 2008). As the restaurant industry still faces problems in appealing and retaining competent personnel (Wellton et al., 2018), it is important to look for new ways to retain and increase competence for restaurant workers as a motivational factor to stay longer within the industry.