Automated and digital: the kitchen of the future
Noise, heat, long paths to walk, immense time pressure – working in catering, particularly in commercial kitchens, puts high demands on staff, both mentally and physically.
Looking to the future: new trainees are a must
The numbers speak for themselves: according to a survey by the German Chamber of Industry and Commerce, more than half of all businesses in the hospitality sector were unable to fill their vacant apprenticeship places back in 2016. And the situation has taken a turn for the worse since.
Keeping staff instead of always looking for new ones: inspiring employees who’ll want to stay
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.
Thinking outside the box: taking a new approach to finding employees
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 …
Employee branding in gastronomy: smartening up for employees
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! ...
If it goes on like this, kitchens will be closed.
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”.