Hospitality: the retain strain
'While it may look bleak, challenges demand change, and in many cases it’s for the better – particularly where the experience of a chef is concerned. The industry is being forced to examine every aspect of training and recruitment, from how it appeals to potential team members, to how it holds onto them and how it can even be a good thing to let them go. Expecting a chef to work 70-80 hours every week is no longer acceptable, double shifts are a thing of the past and the salary has not increased in line with inflation – so operators are being forced to think of solutions that work for both employer and employee.'
Our Hospitality Partner Gareth Ogden has been quoted in an article by Casual Dining magazine on the difficulties of staff retention within the hospitality industry. For the full article, click here. First published November 2017.