Kitchen closure early: Students as temporary lack of personnel!

Kitchen closure early: Students as temporary lack of personnel!

Kummerow, Deutschland - The lack of personnel in the catering trade is a topic that is currently very moving the experts in northern Germany. In front of the picturesque Kummerow See there is a clear announcement in the “Seeblick” restaurant: the dinner is over at 8 p.m. And not because you no longer grant guests, but due to lack of staff. Managing Director Claudia Bernhard makes it clear that despite four full -time chefs, the company suffers from the restricted kitchen times. The opening times and the leisure time compensation for the employees restrict the possibilities. A vicious circle that can also be observed in other restaurants in the country.

In Jabel, the Taverna Corfu also fights with similar problems. Operator Alexander Tolis reports that they will only open from 5 p.m. - school workers from Berlin, too, are important support to keep the day -to -day business. Another critical point is the Ristorante "Milano" in Malchin, where Jens von Oltersdorff-Kalettka only employs two service staff who often work for up to 70 hours a week. The Situation not only brings the employees to their load limit, but also leaves the guests stand in front of closed doors - a picture that is often seen in the touristy hotspots such as Warnemünde.

challenge of employee acquisition

The restaurant business in the region not only suffers from the lack of personnel, but also from the grown costs of energy and food, which in turn drive up the prices for the dishes. Another problem is the difficult recruitment of qualified employees. Many people are not ready to work in the evening or on weekends, and sick days are piling up. Fanny Langer-Jimenez, director of the Hotel am Schlosspark in Güstrow, reports that even the terrace of the hotel had to be closed and the lunch table was canceled-a direct consequence of the lack of personnel.

But why is the shortage of skilled workers in the catering trade? The demographic change, i.e. an aging population and fewer young people who want to flow into the industry, are two decisive factors. Many qualified specialists are drawn to larger cities such as Berlin or Hamburg, which also tightens the situation in smaller cities. In addition, working hours are often unattractive and the physical requirements are high. This is reflected in service quality and in longer waiting times for the guests.

an outlook on solutions

To meet this dilemma, various solutions are required. It is important to increase the attractiveness of professions in gastronomy. Flexible working hours, fair payment and opportunities for ascent play a key role. A stronger promotion of training and supporting young people are essential. Digitization processes offer opportunities to relieve employees and to increase efficiency in the company.

according to the Digital Institut , the creation of attractive framework is also necessary to improve the training conditions and to gain new specialists. A holistic strategy is required to counteract the lack of personnel in the long term and to make the catering industry future -proof.

Gastronomy in northern Germany therefore faces major challenges that affect not only the companies, but also the guests. However, the solution must be addressed together - from the restaurant operators to politics to future specialists.