Combatting the shortage of skilled workers in the catering and hotel industry: study
These are challenging times for the Swiss restaurant and hotel industry . The sector is grappling with a shortage of skilled workers, while demand for culinary offerings is higher than it has been in a long time. Are there alternative solutions? And which of these are best suited for the restaurant and hotel industry?
A survey on the shortage of skilled workers in the Swiss hospitality industry yielded surprising results regarding Gastronomy 2.0. The company Sebotics conducted this qualitative survey among restaurateurs and hoteliers to better assess the situation of the gastronomy sector in Switzerland and to uncover the general attitude towards robots in the gastronomy industry.
The shortage of skilled workers in the catering industry is really that acute
42.65% of Swiss hotels suffer from a shortage of skilled workers. This is understood to mean a lack of trained personnel. In order to keep the situation under control as much as possible, hoteliers are resorting to a wide variety of measures: placement bonuses, integration of foreign workers, cross-working, digitization of processes or longer working hours.
However, most of these measures are at the expense of the remaining employees. At the same time, only a few companies state that they relieve their staff with more attractive working hours or improved processes. Rather, they rely on well-established employee benefits such as further training, appreciation and employee accommodation.
Measures Skills shortage
The following measures are being taken by Swiss restaurateurs and hoteliers to counteract the lack of staff in their establishments.
solution on wheels
A suitable solution to the shortage of skilled workers is currently not in sight. Associations and companies are trying to make the training opportunities more attractive, but have so far achieved little success.
However, with such a sensitive issue, it's important to think outside the box. That's precisely what the company has done. Sebotics made from Lucerne: With their Service robots They want to counteract the shortage of skilled workers in the hospitality industry. But is the Swiss restaurant and hotel industry ready for such a major step in digitalization? Sebotics has discovered this through this study.
An autonomous baby carrier
The service robots of Sebotics These robots have already become established in several restaurants and hotels in Switzerland, Germany, and Austria. Thanks to their four storage areas and integrated map, they can skillfully support the restaurant staff. This includes carrying food and drinks between the kitchen and the service area, or transporting dirty dishes from the table to the dishwashing area.
The service staff is relieved of strenuous and time-consuming work. The guests also benefit, because the staff can now invest more time in the individual care of the hotel and restaurant visitors.
In addition, the service robots from Sebotics It attracts a lot of attention. For example, it was observed that more and more families with small children are visiting the respective establishments.
Of fears and curiosity
In the study of Sebotics 35% of the surveyed restaurateurs and hoteliers stated that they are open to service robots in their establishments. Despite this high number, obstacles remain: complicated technology, unsuitable infrastructure, and fears for employee jobs continue to be persistent issues. [Regarding the robots of...] Sebotics Technical aspects are certainly not an obstacle to the successful integration of a service robot. Its operation is very simple, and for more complex modifications to the robot, staff and owners receive professional training. The notion that a robot would threaten employees' jobs is also unrealistic. The service robots from Sebotics They are solely intended to support the current staff.
However, the conditions in the company are essential for working with a robot. Thresholds or steps can impede the supporting performance, but can be bridged in any case with individual solutions.
hand in hand
According to the survey, it is particularly important for many restaurateurs and hoteliers that guests can interact with the robot and that it responds to the guests. Always linked to the condition that the guests do not feel disturbed by the robot. However, the respondents found it difficult to agree on the perfect place of use. In summary, 57.4% say they prefer an area with guest contact. 42.59%, on the other hand, would only want to use a robot in one area without guest contact.
personality of a machine
Through the evaluation of the study by Sebotics It became clear that despite the skilled worker shortage, the hotel and restaurant industry still faces several hurdles before robotics can gain a foothold. Most managers agree on the biggest obstacle: impersonal service and a lack of guest acceptance.
This reflects the fact that approximately half of those surveyed would prefer to use their robot in areas without guest contact. Previous experiences of Sebotics Studies have shown that, thanks to their cute appearance, robots can indeed develop a kind of personality and charm with guests. However, it is important that the individual needs and even fears of guests are paramount and that the use of a robot is adapted accordingly.
Some opinions stood out in particular during the study: Despite the fear of impersonality, 6% of those surveyed named the biggest hurdle for them that the robot "does not replace an entire employee".
Robots are impersonal and yet certain respondents claim that they should replace an employee or that the robot is at least cheaper than a human employee. This contradiction resonates throughout the study. One can assume that this is due to the applicable risks that exist at the moment. Restaurateurs would like to have human staff, but would also get involved with a robot due to the shortage of skilled workers.
robot as support
To support remaining employees, service robots are a suitable solution, but above all, they must be accepted by the staff. Without employees who are happy to operate and can skillfully use the robot, its support factor within the business is relatively small. Therefore, the restaurateurs and hoteliers were asked at the end to what extent they would involve their employees in the purchasing process of a service robot. Naturally, 48.89% of the businesses would emphasize the robot's supportive role , thus alleviating any reservations among the staff. In 17.77% of the companies, the staff would have no say in the matter.
Better working conditions through the use of robots
The company Sebotics The company from Horw is acutely aware of the skilled worker shortage and aims to promote innovation and digitalization in the restaurant and hotel industry. Thanks to their robots, staff in these establishments have more time for guests, resulting in better working conditions. Here's an example of how this works:
It's 12.00:XNUMX noon. The restaurant is full and the staff is running at the limit. Just today someone got sick – the back pain is unbearable. Therefore, the remaining employees are stressed and show no enthusiasm.
You choose one BellaBot service robot to test. The installation runs smoothly and your employees receive immediate training on how to operate the robot. Already on the first day you can feel how the employees have more time for their guests and how happy they are at work. The individual care of the guests, which is now possible again, is gradually having an effect: the order quantity per person is increasing and the tip is also increasing. Thanks to the psychological and physical relief for employees, they also stay longer in the company and can thus build up a large customer base.
The service robots of Sebotics Specifically, they handle the route between the kitchen and the service area in restaurants. If desired, the robots can also be deployed to the guest's table. Thanks to intelligent technology, it is prevented that the guest takes the wrong dish from the robot.
In addition, the BellaBot service robot via a hiking function and an accompanying mode. With the wander function, he moves around on a predetermined route and stops at specified points for a specified time. So it can be used perfectly for catering, aperitifs or events. In companion mode, the robot greets guests at the entrance to the establishment and guides them to the selected table. In this way, the employees can be relieved of the need to walk to the door without the guest having to endure long waiting times.
Where does a service robot fit?
Finally, the most important factor to consider when buying one service robot This leads to the relief of employees. Therefore, it is essential that staff can experience working with the robot before a purchase is made. This aspect was important for the company. Sebotics This has been very important from the start, which is why a 3-month trial period is now offered before every purchase. During this trial period, the customer receives individual support, and both the staff and the owner receive a wealth of practical information about the product. BellaBot.
Innovation to combat the skills shortage
Through the study of Sebotics It is clear that the shortage of skilled workers is definitely precarious. If restaurants are to survive, they will have to resort to new methods and become more innovative in the future.
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