A large part of the catering entrepreneurs fear that potential employees no longer see the industry. While work in a café or restaurant was often an attractive side job for young people before the corona crisis, the industry now has to compete with the GGD, among other things. He pays considerably more for work in a corona test street, for example.
According to research by ABN AMRO, 44 percent of entrepreneurs in the hospitality industry fear that job seekers would rather work in another industry. Due to the lockdown measures for bars, cafes and restaurants during the pandemic, many employees in the hospitality industry lost their jobs. Now that society has largely reopened, the sector is struggling with staff shortages.
Work pressure in the hospitality industry relatively high
According to experts at the bank, the shortage of labor in the hospitality industry is not entirely new. Before the crisis, the sector was already suffering from this, because the turnover of personnel is so high. The workload for catering staff is relatively high and irregular working hours make the balance between private life and work unattractive for many, says economist Gerarda Westerhuis. In order to make catering work more attractive, staff should have more say about the rosters, she suggests as a solution. There should also be more room for personal development.
Due to the recent revival of the coronavirus, the GGD is also scaling up its test and call center activities. For this, the health service largely fishes in the same pool of young job seekers as the catering industry. Rik Donders, founder of employment agency DOEN Horeca, fears that this will make it even more difficult to find workers. Where the GGD can easily pay an hourly wage from 6 pm to 7 pm, according to him this is not possible in the catering industry.
“Part of the target group will say that they can earn much more elsewhere. It’s not about a few euros more, but a lot,” says Donders. “You cannot pay 19 euros for a 19-year-old in the catering industry, if you want to keep it affordable for the guest. Then you are already at a cost of 30 euros. A glass of beer will therefore cost 7 euros.”
According to Donders, the consequences of the staff shortages in the catering industry are already noticeable. Restaurants and cafes partially close their businesses or simplify the menu, so that novice cooks can immediately participate fully. “You can see that the market is completely upside down. And these uncertain times do not contribute to the attractiveness of the catering industry.”