Find creative new employees in gastronomy
42.65% of Swiss hotels and restaurants suffer from a shortage of skilled workers. To take action against this and still find new employees in the industry, restaurateurs are fighting for this with very different means.
It's 12 noon, the guests are already there and not only want their food to be good and quick, but also want excellent service. Guest demands have increased during the pandemic. After all, they had to wait too long before they could enjoy the restaurant again. And now that this is possible again, the gastronomy should be happy and only show itself from the best side. Logical, right? But a good company lives from well-trained employees and these are currently rare.
Anyone wanting to attract skilled workers today needs to put more thought into it than a few years ago. Although a 5-point plan was developed at this year's GastroSuisse delegates' meeting , most restaurateurs and hoteliers can't wait for these points to be implemented, let alone for them to have an effect.
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In order to take appropriate measures against the skilled worker shortage within the company, the cause of the resulting staff shortage must first be determined. According to the company's study... Sebotics From Horw, the most common reasons are, on the one hand, wages that are too low, horrendous working hours, a lack of prospects within the industry, and a lack of appreciation for the individual employee within the company.
The participants in the survey tackle these problems in different ways. The most frequently mentioned measures almost went in opposite directions: placement bonuses for current employees, integration of foreign workers, cross-working with other companies, digitization of processes or longer working hours.
Attract through automation
Some companies are aiming for a different measure: automating activities and processes to relieve employees. Because when the heavy work wears like plates and the many steps in service are eliminated, there is more time for the most beautiful side of gastronomy and the hotel industry: hospitality.
Finding new employees with robots
The Andulino restaurant in Ebikon, for example, has shown a real innovative approach in this area. To retain their current service staff, they recently introduced a service robot . This robot operates between the kitchen and the guests, taking over many of the walking and heavy lifting tasks for the staff. The manager, Jeyakumar Thambiaiah, quickly noticed an improvement in his employees' job satisfaction. He found that the robot significantly enhanced working conditions, making it easier to recruit new staff.
The company has shown what openness to such an unusual path of automation looks like in other companies. Sebotics Their study explored this topic. 35% of the hoteliers and restaurateurs surveyed indicated they were open to a service robot in their establishment. Despite this high number, the survey revealed a widespread concern that a robot could jeopardize the jobs of current employees. However, according to the managing director of Andulino in Ebikon, the robot provides support for current staff and can help to better manage staffing shortages.
With better working conditions to more employees
The company SeboticsThe company, which conducted the study among hoteliers and restaurateurs, promotes better working conditions in the industry with its robots. The study made it clear that the shortage of skilled workers will persist as long as the industry and individual businesses wait to adopt new and innovative methods. Conventional measures such as shorter working hours or higher wages are no longer nearly sufficient.
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