Why is there a shortage of skilled workers in the catering industry?

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Restaurants, bars and cafés are finally full again: After two years of the corona pandemic, the hospitality industry is fortunately experiencing an upturn again. But the high number of guests is offset by a significant shortage of staff in the catering industry. And it is not only in the hospitality and hotel industry that there is a shortage of staff. In this article, we explain the shortage of skilled workers in the catering industry.

Contents

Facts and figures hong kong phone data on staff shortages in the catering industry
New jobs, better opportunities: Why the personnel problems in the catering industry must be tackled from the bottom up
Lack of trainees in the catering industry further fuels the shortage of skilled workers
What to do if there is a shortage of staff in the catering industry?
Concrete ways to address the staff shortage
Inspire new staff with a convincing online presence

Why is there a shortage of skilled workers in the catering industry?
"Kitchen and service staff wanted" - there is hardly a café, restaurant or bar in Germany without a notice on the door or next to the menu board looking for employees. Guests are often also informed that due to the lack of staff, only a reduced menu is available. After the Corona pandemic has subsided and the restrictions-free opening that most restaurateurs have longed for, many restaurants are suffering from a shortage of staff.

The far-reaching closure orders and requirements during the pandemic have shaken the catering industry. The complete and partial lockdown phase in particular forced many employees in the hospitality industry to look for new jobs. Now the corona situation has stabilized and guest numbers are back to normal levels or in some cases even higher - but the shortage of skilled workers in the catering industry continues. In the catering industry, the number of employees fell by 15 percent in 2021 compared to 2019, calculated the Federal Employment Agency . According to a DEHOGA survey from last year, almost 80 percent of all restaurateurs complained about a lack of staff.