{"id":20218,"date":"2026-08-12T19:48:57","date_gmt":"2026-08-12T18:48:57","guid":{"rendered":"https:\/\/lindstromgroup.com\/cz\/?p=20218"},"modified":"2026-08-12T19:51:14","modified_gmt":"2026-08-12T18:51:14","slug":"jak-rychle-vybavit-brigadniky-pracovnimi-odevy","status":"publish","type":"post","link":"https:\/\/lindstromgroup.com\/cz\/article\/jak-rychle-vybavit-brigadniky-pracovnimi-odevy\/","title":{"rendered":"Jak rychle vybavit pracovn\u00edmi od\u011bvy brig\u00e1dn\u00edky v gastru"},"content":{"rendered":"\n

Nov\u00fd brig\u00e1dn\u00edk m\u016f\u017ee nastoupit na sm\u011bnu v \u010dist\u00e9m pracovn\u00edm od\u011bvu b\u011bhem jednoho servisn\u00edho z\u00e1vozu, ani\u017e byste museli dop\u0159edu nakupovat tri\u010dka a z\u00e1st\u011bry ve v\u0161ech velikostech. V Lindstr\u00f6m pracovn\u00ed od\u011bvy pro restaurace a hotely<\/a> pronaj\u00edm\u00e1me, pereme ve vlastn\u00ed pr\u016fmyslov\u00e9 pr\u00e1deln\u011b a m\u011bn\u00edme je podle toho, kdo u v\u00e1s zrovna pracuje. Kdy\u017e brig\u00e1dn\u00edk po sez\u00f3n\u011b odejde, od\u011bv se vrac\u00ed zp\u00e1tky do Lindstr\u00f6m skladu a vy\u0159azujeme ho ze servisn\u00edho pron\u00e1jmu. Ve skladu pak \u010dek\u00e1 na dal\u0161\u00edho majitele. Na \u010desk\u00e9m trhu p\u016fsob\u00edme 30 let a v\u00edme, \u017ee v gastru se person\u00e1l m\u011bn\u00ed rychleji ne\u017e ve v\u00fdrob\u011b nebo v logistice. Na flexibilit\u011b proto stav\u00edme celou servisn\u00ed slu\u017ebu pron\u00e1jmu pracovn\u00edch od\u011bv\u016f.<\/strong><\/p>\n\n\n\n

Sez\u00f3nn\u00ed n\u00e1bor pat\u0159\u00ed k provozu restaurac\u00ed<\/strong> i hotel\u016f stejn\u011b jako z\u00e1sobov\u00e1n\u00ed. Probl\u00e9mem mana\u017eer\u016f ale nen\u00ed pouze to, kde brig\u00e1dn\u00edky vz\u00edt. \u0158e\u0161\u00ed, jak je b\u011bhem p\u00e1r hodin obl\u00e9ct tak, aby pro\u0161li hygienickou kontrolou a z\u00e1rove\u0148 vypadali jako sou\u010d\u00e1st t\u00fdmu.<\/p>\n\n\n\n

Pro\u010d je vybaven\u00ed sez\u00f3nn\u00edho person\u00e1lu nejv\u011bt\u0161\u00ed v\u00fdzvou l\u00e9ta<\/h2>\n\n\n\n

V hlavn\u00ed sez\u00f3n\u011b p\u0159ich\u00e1z\u00ed do provozu i n\u011bkolik des\u00edtek nov\u00fdch lid\u00ed a \u010d\u00e1st z nich se b\u011bhem p\u00e1r t\u00fddn\u016f obm\u011bn\u00ed. Velikosti p\u0159itom nezn\u00e1te dop\u0159edu. Do jedn\u00e9 sm\u011bny nastoup\u00ed \u0161t\u00edhl\u00e1 studentka i dvoumetrov\u00fd kucha\u0159<\/strong> a oba pot\u0159ebuj\u00ed od\u011bv, kter\u00fd jim padne a ve kter\u00e9m se d\u00e1 pracovat celou sm\u011bnu.<\/p>\n\n\n\n

Druh\u00fd probl\u00e9m je \u010das. Zat\u00edmco ve v\u00fdrob\u011b m\u00e1 nov\u00fd zam\u011bstnanec obvykle n\u011bkolik dn\u00ed na za\u0161kolen\u00ed, v gastru podep\u00ed\u0161e dohodu dopoledne a ve\u010der stoj\u00ed u v\u00fddejn\u00edho ok\u00e9nka<\/strong>. Objedn\u00e1vka u dodavatele textilu nebo pracovn\u00edch od\u011bv\u016f s dodac\u00ed lh\u016ftou t\u0159i t\u00fddny tuhle situaci ne\u0159e\u0161\u00ed.<\/p>\n\n\n\n

T\u0159et\u00ed v\u011bc je po\u010det kus\u016f. Jedna sada na osobu nesta\u010d\u00ed, proto\u017ee od\u011bv se v kuchyni za\u0161pin\u00ed b\u011bhem jedn\u00e9 sm\u011bny<\/strong> a mus\u00ed se vyprat.<\/p>\n\n\n\n

Kdy\u017e k tomu p\u0159ipo\u010dtete rozd\u00edln\u00e9 st\u0159ihy pro mu\u017ee a \u017eeny, o kter\u00fdch p\u00ed\u0161eme v \u010dl\u00e1nku o pron\u00e1jmu pracovn\u00edho oble\u010den\u00ed pro \u017eeny<\/a>, dostanete se u dvaceti brig\u00e1dn\u00edk\u016f snadno na \u0161edes\u00e1t kus\u016f od\u011bv\u016f, kter\u00e9 mus\u00edte n\u011bkde skladovat a evidovat. V p\u0159\u00edpad\u011b d\u00e1msk\u00fdch pracovn\u00edch od\u011bv\u016f tak\u00e9 velmi z\u00e1le\u017e\u00ed na spr\u00e1vn\u00e9m st\u0159ihu<\/a>.<\/p>\n\n\n\n

A pak je tu hygiena. Person\u00e1l ve stravovac\u00edm provozu mus\u00ed m\u00edt \u010dist\u00fd pracovn\u00ed od\u011bv<\/strong> a kontrola sleduje dodr\u017eov\u00e1n\u00ed vyhl\u00e1\u0161ky \u010d. 137\/2004 Sb. o hygienick\u00fdch po\u017eadavc\u00edch na stravovac\u00ed slu\u017eby<\/a> i pravidel HACCP (syst\u00e9m anal\u00fdzy nebezpe\u010d\u00ed v potravin\u00e1\u0159stv\u00ed). Jak takov\u00e9 kontroly prob\u00edhaj\u00ed, popisujeme v \u010dl\u00e1nku o hygienick\u00fdch kontrol\u00e1ch potravin\u00e1\u0159sk\u00fdch provoz\u016f<\/a>.<\/p>\n\n\n\n

\u0160ir\u0161\u00ed p\u0159\u00edpravu provozu na sez\u00f3nu jsme shrnuli v checklistu pro gastro provozy<\/a>.<\/p>\n\n\n\n

P\u0159e\u010dt\u011bte si \u010dl\u00e1nek Hygienick\u00e9 standardy v potravin\u00e1\u0159stv\u00ed pod tlakem<\/a>. V\u00fdsledky pr\u016fzkumu mezi zam\u011bstnanci v \u010cesku a na Slovensku<\/a>, ve kter\u00e9m se zam\u011b\u0159ujeme na v\u00fdsledky pr\u016fzkumu agentury Norstat z \u010cesk\u00e9 a Slovensk\u00e9 republiky.<\/strong><\/p>\n\n\n\n

Jak pron\u00e1jem \u0159e\u0161\u00ed rychlou obm\u011bnu velikost\u00ed a fluktuaci<\/h2>\n\n\n\n

Z\u00e1klad servisn\u00edho pron\u00e1jmu pracovn\u00edch od\u011bv\u016f<\/a> je jednoduch\u00fd. Navrhneme pro v\u00e1\u0161 provoz kolekci a velikostn\u00ed rozp\u011bt\u00ed<\/a>, dod\u00e1me pot\u0159ebn\u00e9 kusy do ob\u011bhu<\/strong> a d\u00e1l se o n\u011b star\u00e1me my. Vy neplat\u00edte za n\u00e1kup, ale za slu\u017ebu.<\/p>\n\n\n\n

\"Tablet
Obr\u00e1zek: P\u0159ehled vydan\u00fdch kus\u016f v aplikaci eLindstr\u00f6m, provoz hotelov\u00e9 kuchyn\u011b, 2025. Zdroj: Lindstromgroup.com<\/em><\/figcaption><\/figure>\n\n\n\n

Kdy\u017e nastoup\u00ed nov\u00fd \u010dlov\u011bk, jednodu\u0161e pro n\u011bj doobjedn\u00e1te pot\u0159ebn\u00e9 od\u011bvy v aplikaci eLindstr\u00f6m<\/strong>. Nemus\u00edte \u010dekat na dod\u00e1vku od v\u00fdrobce ani objedn\u00e1vat konkr\u00e9tn\u00ed velikost dop\u0159edu. Pokud se netref\u00edte, velikost vym\u011bn\u00edme p\u0159i nejbli\u017e\u0161\u00edm z\u00e1vozu<\/strong> a \u0161patn\u011b padnouc\u00ed kus si odvezeme zp\u00e1tky.<\/p>\n\n\n\n

Nejd\u016fle\u017eit\u011bj\u0161\u00ed je ale to, co se stane, kdy\u017e brig\u00e1dn\u00edk na konci sez\u00f3ny odejde<\/strong>. Od\u011bv nez\u016fstane le\u017eet u v\u00e1s ve skladu jako nevyu\u017eit\u00e1 investice. Vr\u00e1t\u00ed se k n\u00e1m, vypereme ho, zkontrolujeme a p\u0159\u00edpadn\u011b oprav\u00edme, a p\u0159\u00ed\u0161t\u00ed sez\u00f3nu ho dostane n\u011bkdo dal\u0161\u00ed, klidn\u011b z jin\u00e9 firmy. Nehrad\u00edte tedy n\u00e1kup, ale slu\u017ebu za tolik kus\u016f, kolik jich pr\u00e1v\u011b pou\u017e\u00edv\u00e1te.<\/p>\n\n\n\n

P\u0159ehled o v\u0161em m\u00e1te v aplikaci eLindstr\u00f6m<\/a>, tedy v online prost\u0159ed\u00ed<\/strong>, kde vid\u00edte, kdo m\u00e1 jak\u00e9 kusy \u010di kolik jich je v ob\u011bhu, a kde rovnou objedn\u00e1te zm\u011bnu velikosti nebo po\u010dtu. Kdy\u017e naj\u00edm\u00e1te brig\u00e1dn\u00edky nebo naopak mimo sez\u00f3nu do\u010dasn\u011b zav\u00edr\u00e1te, uprav\u00edte po\u010dty na p\u00e1r kliknut\u00ed.<\/p>\n\n\n\n

Ka\u017ed\u00fd kus m\u00e1 na\u0161it\u00fd RFID \u010dip<\/a> (radiofrekven\u010dn\u00ed identifik\u00e1tor, d\u00edky kter\u00e9mu pozn\u00e1me jednotliv\u00fd od\u011bv i v hromad\u011b pr\u00e1dla), tak\u017ee dohled\u00e1me, ke komu byl p\u0159i\u0159azen\u00fd. V\u00edc o tom p\u00ed\u0161eme v \u010dl\u00e1nku o pracovn\u00edch od\u011bvech s RFID \u010dipy<\/a>.<\/p>\n\n\n\n

Pr\u00e1v\u011b p\u0159i vysok\u00e9 fluktuaci<\/strong> se hod\u00ed i dopl\u0148kov\u00e1 slu\u017eba Monitoring Alarm<\/a>, kter\u00e1 hl\u00edd\u00e1 vyn\u00e1\u0161en\u00ed od\u011bv\u016f mimo kontrolovan\u00e9 prost\u0159ed\u00ed. V provozu, kde se b\u011bhem l\u00e9ta vyst\u0159\u00edd\u00e1 pades\u00e1t lid\u00ed, je to rozd\u00edl mezi p\u0159ehledem a odhadem.<\/p>\n\n\n\n

\"Pracovn\u00edk
Obr\u00e1zek: N\u00e1\u0161 \u0159idi\u010d p\u0159ed z\u00e1vozem na\u010d\u00edt\u00e1 RFID \u010dipy na od\u011bvech. Zdroj: Lindstromgroup.com<\/em><\/figcaption><\/figure>\n\n\n\n

Pro\u010d m\u00e1 i brig\u00e1dn\u00edk vypadat jako sou\u010d\u00e1st st\u00e1l\u00e9ho t\u00fdmu<\/h2>\n\n\n\n

Host nerozli\u0161uje, kdo u v\u00e1s pracuje p\u00e1t\u00fdm rokem<\/strong> a kdo p\u00e1t\u00fdm dnem. Vn\u00edm\u00e1 jenom to, jestli k n\u011bmu p\u0159i\u0161el \u010dlov\u011bk v od\u011bvu, kter\u00fd k podniku pat\u0159\u00ed. Brig\u00e1dn\u00edk ve vlastn\u00edm tri\u010dku tento obraz rozbije u\u017e b\u011bhem prvn\u00edch minut.<\/p>\n\n\n\n

Jednotn\u00fd od\u011bv m\u00e1 ale i praktickou funkci<\/strong>. Host se podle n\u011bj zorientuje, na koho se obr\u00e1tit s objedn\u00e1vkou a koho nechat proj\u00edt s t\u00e1cem.<\/p>\n\n\n\n

Barevn\u00e9 odli\u0161en\u00ed pozic nav\u00edc pom\u00e1h\u00e1 udr\u017eet hygienick\u00fd re\u017eim<\/strong>, proto\u017ee na prvn\u00ed pohled pozn\u00e1te, kdo z kuchyn\u011b nem\u00e1 co d\u011blat v prostoru pro hosty. Systematicky se tomu v\u011bnujeme v \u010dl\u00e1nku o barevn\u011b rozli\u0161en\u00fdch pracovn\u00edch od\u011bvech<\/a>.<\/p>\n\n\n\n

Pro gastro provozy dod\u00e1v\u00e1me kolekce pro v\u0161echny profese, tak\u017ee poskl\u00e1d\u00e1te jednotn\u00fd vzhled pro kuchy\u0148 i obsluhu.<\/p>\n\n\n\n

Pozice<\/strong><\/td>Doporu\u010den\u00fd od\u011bv z kolekce<\/strong><\/td>Pro\u010d pr\u00e1v\u011b tenhle<\/strong><\/td><\/tr>
Kucha\u0159<\/td>kucha\u0159sk\u00fd rondon<\/a>, kucha\u0159sk\u00e9 kalhoty<\/a>, z\u00e1st\u011bra<\/a>, \u010depice<\/td>rondony ne\u017emolkuj\u00ed a dr\u017e\u00ed barvu i p\u0159i \u010dast\u00e9m pran\u00ed<\/td><\/tr>
Pomocn\u00e1 s\u00edla v kuchyni<\/td>kucha\u0159sk\u00e1 bl\u016fza nebo rondon, z\u00e1st\u011bra do pasu<\/td>rychl\u00e9 nasazen\u00ed, jednodu\u0161\u0161\u00ed velikostn\u00ed \u0159ada<\/td><\/tr>
Obsluha<\/a><\/td>\u010d\u00ed\u0161nick\u00e1 poloko\u0161ile, vesta, z\u00e1st\u011bra, kalhoty<\/td>reprezentuje podnik sm\u011brem k hostovi<\/td><\/tr>
Bar<\/a><\/td>barmansk\u00e1 vesta s kapsami, poloko\u0161ile<\/td>drobnosti m\u00e1 barman po ruce, lehk\u00fd st\u0159ih na celou sm\u011bnu<\/td><\/tr>
Myt\u00ed n\u00e1dob\u00ed a \u00faklid<\/td>dlouh\u00e1 n\u00e1prsenkov\u00e1 z\u00e1st\u011bra, kuchy\u0148sk\u00e9 ut\u011brky<\/a><\/td>vlhk\u00e9 prost\u0159ed\u00ed, vysok\u00e1 frekvence v\u00fdm\u011bny<\/td><\/tr>
Recepce hotelu<\/td>poloko\u0161ile, vesta<\/td>odli\u0161en\u00ed od provozu, form\u00e1ln\u011bj\u0161\u00ed linie<\/td><\/tr><\/tbody><\/table>
Tabulka: P\u0159\u00edklady pracovn\u00edch od\u011bv\u016f pro jednotliv\u00e9 profese v gastronomick\u00e9m provozu.<\/em><\/figcaption><\/figure>\n\n\n\n

Z\u00e1st\u011bry m\u016f\u017eete vyb\u00edrat v n\u011bkolika d\u00e9lk\u00e1ch a barv\u00e1ch, s kapsami i bez nich, tak\u017ee se daj\u00ed sladit s identitou va\u0161\u00ed zna\u010dky<\/strong>. Na vesty a tri\u010dka nav\u00edc na\u0161ijeme logo nebo n\u00e1zev<\/strong> podniku. Kucha\u0159sk\u00e9 kalhoty \u0161ijeme z l\u00e1tky odoln\u00e9 proti u\u0161pin\u011bn\u00ed a se st\u0159ihem, kter\u00fd umo\u017e\u0148uje voln\u00fd pohyb a snadn\u00e9 oh\u00fdb\u00e1n\u00ed u ni\u017e\u0161\u00edch polic. Celou nab\u00eddku najdete v kolekci gastro od\u011bv\u016f<\/a>.<\/p>\n\n\n\n

St\u00e1hn\u011bte si kolekci od\u011bv\u016f zde<\/a>.<\/p>\n\n\n\n

Kate\u0159ina R\u016f\u017ei\u010dkov\u00e1, B2B obchodnice Lindstr\u00f6m, k tomu dod\u00e1v\u00e1:<\/p>\n\n\n\n

\u201eDo provozu doporu\u010dujeme po\u010d\u00edtat t\u0159i sady na jednoho \u010dlov\u011bka. Jedna je na n\u011bm, jedna \u010dek\u00e1 \u010dist\u00e1 ve sk\u0159\u00ed\u0148ce a jedna je zrovna u n\u00e1s v pr\u00e1deln\u011b. V l\u00e9t\u011b, kdy se od\u011bv za\u0161pin\u00ed b\u011bhem jedn\u00e9 sm\u011bny, je to rozd\u00edl mezi klidn\u00fdm provozem a sh\u00e1n\u011bn\u00edm \u010dist\u00e9ho tri\u010dka p\u016fl hodiny p\u0159ed otev\u0159en\u00edm.\u201c<\/em><\/p>\n\n\n\n

Nev\u00edte, kolik kus\u016f a v jak\u00fdch velikostech v\u00e1\u0161 provoz pot\u0159ebuje? Objednejte si n\u00e1\u0161 bezplatn\u00fd audit. N\u00e1\u0161 specialista p\u0159ijede p\u0159\u00edmo k v\u00e1m, projde s v\u00e1mi jednotliv\u00e9 pozice a do 14 dn\u00ed po\u0161le n\u00e1vrh kolekce s kalkulac\u00ed: Domluvte si audit<\/a>.<\/strong><\/p>\n\n\n\n

\"T\u00fdm
Obr\u00e1zek: Jednotn\u00e1 linie od\u011bv\u016f pro kuchy\u0148 i obsluhu v hotelov\u00e9m provozu, 2025.<\/em><\/figcaption><\/figure>\n\n\n\n

Jak zajistit dost \u010dist\u00fdch kus\u016f p\u0159i letn\u00edm n\u00e1poru<\/h2>\n\n\n\n

V sez\u00f3nn\u00ed \u0161pi\u010dce stoup\u00e1 po\u010det sm\u011bn<\/strong> i po\u010det vydan\u00fdch j\u00eddel a s n\u00edm i spot\u0159eba \u010dist\u00e9ho textilu. Stejn\u00fd provoz, kter\u00fd v \u00fanoru vysta\u010d\u00ed s dv\u011bma z\u00e1st\u011brami na kucha\u0159e, jich v srpnu pot\u0159ebuje p\u011bt<\/strong>. Tot\u00e9\u017e plat\u00ed pro p\u0159edv\u00e1no\u010dn\u00ed provoz a pro podniky, kter\u00e9 se zam\u011b\u0159uj\u00ed na n\u00e1razov\u00e9 akce a svatby.<\/p>\n\n\n\n

Pran\u00ed \u0159e\u0161\u00edme my<\/strong>. Pou\u017eit\u00e9 kusy odv\u00e1\u017e\u00edme v domluven\u00e9m intervalu, pereme je ve vlastn\u00ed pr\u016fmyslov\u00e9 pr\u00e1deln\u011b s odpov\u00eddaj\u00edc\u00edmi teplotami a detergenty a vrac\u00edme je \u010dist\u00e9 a zkontrolovan\u00e9 p\u0159\u00edmo na pracovi\u0161t\u011b<\/strong>.<\/p>\n\n\n\n

B\u011b\u017en\u00e1 pra\u010dka v provozovn\u011b tohle nezvl\u00e1dne. Na\u0161e pr\u016fmyslov\u00e1 pr\u00e1delna ano, a nav\u00edc v\u00e1m o tom vystav\u00edme z\u00e1znam. Pran\u00ed u n\u00e1s<\/a> pak snadno dolo\u017e\u00edte kontrole i auditorovi<\/strong>.<\/p>\n\n\n\n

Pracovn\u00ed od\u011bvy, \u010distic\u00ed roho\u017ee a ut\u011brky \u2013 t\u0159i slu\u017eby od jednoho dodavatele<\/h2>\n\n\n\n

Sez\u00f3nn\u00ed z\u00e1t\u011b\u017e zvy\u0161uje i p\u00e9\u010de o drobn\u00fd textil. Nam\u00edsto pap\u00edrov\u00fdch jednor\u00e1zov\u00fdch ubrousk\u016f nab\u00edz\u00edme kuchy\u0148sk\u00e9 ut\u011brky k pron\u00e1jmu<\/strong>, kter\u00e9 pravideln\u011b pereme a vrac\u00edme zp\u011bt do ob\u011bhu, tak\u017ee v kuchyni ne\u0159e\u0161\u00edte doobjedn\u00e1v\u00e1n\u00ed.<\/p>\n\n\n\n

Myslete taky na vstup do podniku<\/strong>. P\u0159i vy\u0161\u0161\u00ed n\u00e1v\u0161t\u011bvnosti se do provozu zan\u00e1\u0161\u00ed v\u00edc ne\u010distot a po de\u0161ti p\u0159ib\u00fdvaj\u00ed mokr\u00e9 podlahy. Vstupn\u00ed \u010distic\u00ed roho\u017ee a z\u00f3ny<\/a> zachyt\u00ed v\u011bt\u0161inu z toho je\u0161t\u011b p\u0159ede dve\u0159mi<\/strong>. Roho\u017ee i ut\u011brky si m\u016f\u017eete nejd\u0159\u00edv vyzkou\u0161et, t\u00fddenn\u00ed test nab\u00edz\u00edme zdarma. Jak roho\u017ee z\u00e1rove\u0148 chr\u00e1n\u00ed person\u00e1l v horku, rozeb\u00edr\u00e1me v \u010dl\u00e1nku o bezpe\u010dn\u00e9 a pohodln\u00e9 kuchyni v l\u00e9t\u011b<\/a>.<\/p>\n\n\n\n

Pro HoReCa dod\u00e1v\u00e1me od\u011bvy, roho\u017ee i ut\u011brky v r\u00e1mci jednoho bal\u00ed\u010dku, jak popisujeme v \u010dl\u00e1nku o v\u00fdhod\u00e1ch jednoho dodavatele pro t\u0159i slu\u017eby<\/a>.<\/p>\n\n\n\n

Co stoj\u00ed vlastn\u00ed z\u00e1soba od\u011bv\u016f a co plat\u00edte p\u0159i pron\u00e1jmu<\/h2>\n\n\n\n

<\/p>\n\n\n\n

Rozd\u00edl poc\u00edt\u00edte hlavn\u011b v tom, \u017ee n\u00e1klad je p\u0159edv\u00eddateln\u00fd<\/strong>. M\u00edsto jednor\u00e1zov\u00e9ho v\u00fddaje na za\u010d\u00e1tku sez\u00f3ny a dal\u0161\u00edch nenad\u00e1l\u00fdch n\u00e1klad\u016f plat\u00edte pravidelnou \u010d\u00e1stku odvozenou od po\u010dtu lid\u00ed a kus\u016f v ob\u011bhu.<\/p>\n\n\n\n

Pro gastro provozy<\/strong> nab\u00edz\u00edme t\u0159i gastrobal\u00ed\u010dky<\/a>, ve kter\u00fdch m\u00e1te pracovn\u00ed od\u011bvy, kuchy\u0148sk\u00e9 ut\u011brky i vstupn\u00ed roho\u017ee pohromad\u011b. Nejmen\u0161\u00ed z nich, bal\u00ed\u010dek Basic<\/a>, za\u010d\u00edn\u00e1 na 369 K\u010d za 28 dn\u00ed a pokryje malou kav\u00e1rnu nebo bistro. Pro v\u011bt\u0161\u00ed podniky skl\u00e1d\u00e1me bal\u00ed\u010dky na m\u00edru a p\u0159esnou \u010d\u00e1stku spo\u010d\u00edt\u00e1me po auditu.<\/p>\n\n\n\n

Do rozhodov\u00e1n\u00ed dnes vstupuje i udr\u017eitelnost<\/strong>. V roce 2025 jsme recyklovali 66 % textiln\u00edho odpadu a opravami zachr\u00e1nili 2,9 milionu kus\u016f od\u011bv\u016f, k tomu m\u00e1me platinov\u00e9 hodnocen\u00ed EcoVadis, tedy nejvy\u0161\u0161\u00ed stupe\u0148 v r\u00e1mci hodnocen\u00fdch firem, a certifikaci ISO 14001. V\u00edc najdete v sekci udr\u017eitelnost<\/a>.<\/p>\n\n\n\n

Jak objednat slu\u017ebu p\u0159ed za\u010d\u00e1tkem sez\u00f3ny<\/h2>\n\n\n\n
    \n
  1. Ozv\u011bte se n\u00e1m p\u0159es kontaktn\u00ed formul\u00e1\u0159<\/a> nebo telefonicky.<\/li>\n\n\n\n
  2. Domluv\u00edme si term\u00edn auditu p\u0159\u00edmo ve va\u0161em provozu.<\/li>\n\n\n\n
  3. Do 14 dn\u00ed v\u00e1m po\u0161leme n\u00e1vrh kolekce s kalkulac\u00ed.<\/li>\n\n\n\n
  4. Nastav\u00edme velikosti, po\u010dty kus\u016f a servisn\u00ed dny a zavedeme provoz do aplikace eLindstr\u00f6m.<\/li>\n\n\n\n
  5. P\u0159ivezeme prvn\u00ed z\u00e1voz a d\u00e1l jezd\u00edme podle domluven\u00e9ho cyklu.<\/li>\n<\/ol>\n\n\n\n

    <\/p>\n\n\n\n

    Cel\u00fd proces zvl\u00e1dneme rozjet i v pr\u016fb\u011bhu sez\u00f3ny<\/strong>, kdy\u017e se v\u00e1m person\u00e1l rozroste rychleji, ne\u017e jste \u010dekali.<\/p>\n\n\n\n

    \u010cast\u00e9 ot\u00e1zky<\/h2>\n\n\n\n

    Za jak dlouho dostane nov\u00fd brig\u00e1dn\u00edk pracovn\u00ed od\u011bv?<\/h3>\n\n\n\n

    Pokud m\u00e1te servisn\u00ed slu\u017ebu pron\u00e1jmu pracovn\u00edch od\u011bv\u016f zavedenou, vyd\u00e1te mu kusy okam\u017eit\u011b z ob\u011bhu, kter\u00fd u v\u00e1s dr\u017e\u00edme. Nov\u00fd \u010dlov\u011bk tak m\u016f\u017ee nastoupit na sm\u011bnu ve stejn\u00fd den, kdy podepsal dohodu. Kdy\u017e u v\u00e1s slu\u017ebu teprve spou\u0161t\u00edme, po\u010d\u00edtejte od auditu zhruba dva a\u017e t\u0159i t\u00fddny do prvn\u00edho z\u00e1vozu. P\u0159esn\u00fd term\u00edn potvrd\u00edme v n\u00e1vrhu, kter\u00fd pos\u00edl\u00e1me do 14 dn\u00ed od auditu.<\/p>\n\n\n\n

    Kolik stoj\u00ed pron\u00e1jem pracovn\u00edch od\u011bv\u016f pro restauraci?<\/h3>\n\n\n\n

    Plat\u00edte pravidelnou \u010d\u00e1stku odvozenou od po\u010dtu lid\u00ed, po\u010dtu kus\u016f v ob\u011bhu a frekvence z\u00e1voz\u016f. Gastrobal\u00ed\u010dek Basic<\/a> pro malou kav\u00e1rnu nebo bistro za\u010d\u00edn\u00e1 na 369 K\u010d za 28 dn\u00ed a zahrnuje od\u011bvy, ut\u011brky i vstupn\u00ed roho\u017ee. V cen\u011b m\u00e1te pran\u00ed ve vlastn\u00ed pr\u016fmyslov\u00e9 pr\u00e1deln\u011b, opravy, v\u00fdm\u011bny velikost\u00ed i dopravu, tak\u017ee nekupujete \u017e\u00e1dnou z\u00e1sobu dop\u0159edu. Konkr\u00e9tn\u00ed \u010d\u00e1stku pro v\u00e1\u0161 provoz spo\u010d\u00edt\u00e1me po bezplatn\u00e9m auditu a po\u0161leme ji do 14 dn\u00ed.<\/p>\n\n\n\n

    Co se stane s od\u011bvem, kdy\u017e brig\u00e1dn\u00edk po m\u011bs\u00edci odejde?<\/h3>\n\n\n\n

    Kus se vr\u00e1t\u00ed k n\u00e1m, vypereme ho, zkontrolujeme a v p\u0159\u00edpad\u011b pot\u0159eby oprav\u00edme. Pak jde zp\u00e1tky do ob\u011bhu a dostane ho dal\u0161\u00ed \u010dlov\u011bk, klidn\u011b v p\u0159\u00ed\u0161t\u00ed sez\u00f3n\u011b nebo z \u00fapln\u011b jin\u00e9 firmy. Vy tedy neplat\u00edte za trvale odlo\u017eenou z\u00e1sobu ve skladu. D\u00edky RFID \u010dip\u016fm a slu\u017eb\u011b Monitoring Alarm<\/a> m\u00e1te nav\u00edc p\u0159ehled, kter\u00e9 kusy se nevr\u00e1tily.<\/p>\n\n\n\n

    Kolik kus\u016f od\u011bvu pot\u0159ebuje jeden \u010dlov\u011bk v letn\u00edm provozu?<\/h3>\n\n\n\n

    V kuchyni obvykle doporu\u010dujeme t\u0159i sady na osobu, tedy jednu na sob\u011b, jednu \u010distou ve sk\u0159\u00ed\u0148ce a jednu v pr\u00e1deln\u011b. U obsluhy n\u011bkdy vysta\u010d\u00ed dv\u011b sady, z\u00e1le\u017e\u00ed na typu provozu a d\u00e9lce sm\u011bn. U z\u00e1st\u011br a tri\u010dek b\u00fdv\u00e1 pot\u0159eba vy\u0161\u0161\u00ed, proto\u017ee se \u0161pin\u00ed nejrychleji. P\u0159esn\u00e9 po\u010dty nastav\u00edme podle va\u0161eho provozu p\u0159i auditu a b\u011bhem sez\u00f3ny je m\u016f\u017eeme upravit.<\/p>\n\n\n\n

    Chyst\u00e1te se na sez\u00f3nu a chcete v\u011bd\u011bt, kolik by v\u00e1s pron\u00e1jem st\u00e1l? Nechte si p\u0159ipravit nez\u00e1vaznou nab\u00eddku \u0161itou na m\u00edru va\u0161emu provozu. Vypl\u0148te kontaktn\u00ed formul\u00e1\u0159<\/a> nebo zavolejte na +420 311 533 020. Prohl\u00e9dnout si m\u016f\u017eete i kolekci gastro od\u011bv\u016f ke sta\u017een\u00ed<\/a>.<\/strong><\/p>\n\n\n\n

    Zuzana Na\u0161incov\u00e1<\/strong>, Marketing Manager Lindstr\u00f6m pro region st\u0159edn\u00ed a z\u00e1padn\u00ed Evropy. V Lindstr\u00f6m vede komunikaci pro \u010cesko, N\u011bmecko a dal\u0161\u00ed evropsk\u00e9 zem\u011b. V\u011b\u0159\u00ed, \u017ee kvalita a lidskost jdou ruku v ruce a \u017ee o v\u011bci i vztahy se vyplat\u00ed pe\u010dovat, pak vydr\u017e\u00ed d\u00e9le a jsou lep\u0161\u00ed.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Nov\u00fd brig\u00e1dn\u00edk m\u016f\u017ee nastoupit na sm\u011bnu v \u010dist\u00e9m pracovn\u00edm od\u011bvu b\u011bhem jednoho servisn\u00edho z\u00e1vozu, ani\u017e byste museli dop\u0159edu nakupovat tri\u010dka a z\u00e1st\u011bry ve v\u0161ech velikostech….<\/p>\n","protected":false},"author":14,"featured_media":20220,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_eb_attr":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[14],"tags":[55,51,57],"coauthors":[20],"class_list":["post-20218","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-article","tag-hygiena","tag-pracovniodevy","tag-udrzitelnost"],"acf":[],"yoast_head":"\nJak rychle vybavit brig\u00e1dn\u00edky pracovn\u00edmi od\u011bvy | Lindstr\u00f6m<\/title>\n<meta name=\"description\" content=\"Zjist\u011bte, jak rychle obl\u00e9ct sez\u00f3nn\u00ed person\u00e1l v gastronomii bez n\u00e1kupu z\u00e1sob. 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