The job conditions are just right and suitable employees have been found. So what next? The drop-out rate for apprenticeships in the catering trade is almost 50 percent, higher than almost any other sector, and staff turnover in the industry is not much better either. In addition to this, skilled professionals are in short supply.
In der Küche wird ein neuer Koch gebraucht. Kein Problem? Eben eine Anzeige in der lokalen Presse schalten und den passenden Bewerber unter vielen auswählen … Was früher ging, ist …
Long working hours, a lot of overtime, little appreciation, coarse interaction in everyday work, a whole bundle of stress... The list of the disadvantages of a job in gastronomy is long. Very long! ...
In every sector, everyone is talking about the skills shortage. This is also very much the case in the gastronomy and catering sector. The trade magazine Catering Management justifiably proposed in its April 2019 issue that the scarcity of trained personnel should be voted the “gastronomy (un)word of the year – or rather the decade”.
