Throughout Switzerland, the restaurant industry is experiencing a turning point that is attracting the attention of restaurateurs and cooking enthusiasts. The reduction of opening days has become a strategic move to address the growing shortage of qualified staff.
Many restaurants and hotels are now operating only five days a week, instead of the traditional seven, especially during the summer season. This radical change is the result of an industry-wide challenge.
The owners of these establishments are openly sharing their concerns about the lack of qualified staff. "We cannot afford to lose our current employees," explains one restaurateur. This is a situation that requires an innovative approach to ensure the survival of restaurants and hotels in Switzerland.
A website of one of the restaurants informed: 'Our team is still quite small. In order to guarantee everyone the right balance between work and rest, our restaurant will be closed on Mondays and Tuesdays until further notice. The passion for gastronomy continues to burn, but we are facing unprecedented challenges'.
The problem is also reflected in other regions of Switzerland, where restaurants and hotels are struggling to find qualified staff after the departure of some of their staff members. Global competition has made opportunities abroad more attractive, with better wages and working conditions.
To make Swiss restaurants more competitive, industry experts such as Peter Herzog emphasise the importance of offering better wages and working conditions. In addition, reducing the number of establishments could be an option to consider in order to improve the quality of service. Herzog firmly believes that, under these circumstances, 'the strongest survive'.
A long-term solution could be to strengthen the links between hotel schools and food and beverage companies. Investing in training and seeking qualified professionals could be key to overcoming this challenge effectively. By focusing on already trained employees, instead of having to invest time in training unqualified personnel, the sector could prosper and maintain the reputation of Swiss F&B quality worldwide.
You may also like
These related articles
