Kitchen closes early: students help out against staff shortages!

Kitchen closes early: students help out against staff shortages!

The shortage of personnel in the catering industry is a topic that is currently a big concern among experts in northern Germany. In front of the picturesque Kummerower Lake there is a clear announcement in the “Seeblick” restaurant: dinner ends at 8 p.m. And that's not because they're no longer accepting guests, but because of a lack of staff. Managing director Claudia Bernhard makes it clear that despite four full-time chefs, the business is suffering from the limited kitchen hours. The opening times and the compensatory time off for employees limit the options. A vicious circle that can also be observed in other restaurants in the country.

In Jabel, the Taverna Corfu is also struggling with similar problems. Operator Alexander Tolis reports that they only open from 5 p.m. - there too, student assistants from Berlin provide important support in keeping day-to-day business running. Another critical point is the Ristorante “Milano” in Malchin, where Jens von Oltersdorff-Kalettka only employs two service staff who often work up to 70 hours a week. The situation not only pushes the employees to their limits, but also leaves the guests standing in front of closed doors - a picture that is often seen in popular tourist hotspots such as Warnemünde.

Challenge of recruiting employees

The restaurant business in the region is suffering not only from a lack of staff, but also from the increased costs of energy and food, which in turn drive up the price of food. Another problem is the difficulty of recruiting qualified employees. Many people are unwilling to work evenings or weekends, and sick days are increasing. Fanny Langer-Jimenez, director of the Hotel am Schlosspark in Güstrow, reports that even the hotel's terrace had to be closed and the lunch menu was canceled - a direct consequence of the lack of staff.

But why is the shortage of skilled workers in the catering industry so pronounced? Demographic change, i.e. an aging population and fewer young people wanting to enter the industry, are two crucial factors. Many qualified specialists are moving to larger cities such as Berlin or Hamburg, which further exacerbates the situation in smaller cities. In addition, the working hours are often unattractive and the physical demands are high. This is reflected in the quality of service and longer waiting times for guests.

An outlook on solutions

To address this dilemma, various solutions are required. It is important to increase the attractiveness of careers in the catering industry. Flexible working hours, fair pay and opportunities for advancement play a key role. Greater support for training and support for young talent are essential. Digitalization processes offer opportunities to relieve employees and increase efficiency in operations.

According to that Digital Institute It is also necessary for politicians to create attractive framework conditions in order to improve training conditions and attract new skilled workers. A holistic strategy is required to counteract the staff shortage in the long term and make the catering industry sustainable again.

The catering industry in Northern Germany is facing major challenges that not only affect the businesses, but also the guests. However, the solution must be approached together - from the restaurant operators to politicians to the future skilled workers.