Restaurants and the Staff Crisis 2022


“It’s a very honest reflection: if the restaurant doesn’t have an audience that is willing to pay that amount so that we can achieve what we need — and I hope we do, by the many bookings we’ve had — then DiverXO can no longer exist. If we can’t improve the level of our dishes and the conditions of our employees, then it would be better to close and do something else, which we are capable of doing, and which I don’t see as any sign of failure,” he says. 

In a text published last July at The Hill, co-owner of Medium Rare Restaurant Group, Mark Bucher, wrote that the last two years he has done all he could so his business and his people would survive the current crisis. “But this was not heroism, it was capitalism. Capitalism means balancing supply and demand in a market economy. Capitalism means solving our own problems.”

“I believe a growing number of my fellow restaurant owners recognise that an industry in which 50 percent of restaurants fail after three years is fundamentally flawed. We need to rebuild our businesses to succeed for the long term. We need to redesign restaurants with staff in mind,” he said. 

This idea permeates not only high-end restaurants, of course, but also more casual concepts, where often it’s easier to value the effort of employees and offer better working and salary conditions to reverse the ‘nobody wants to work’ idea. 

At Bagerit B, a small bakery in Copenhagen, pastry chef Sam Little is trying to help his staff stick around by increasing their sense of ownership. “I think during lockdowns a lot of people started asking themselves what’s the point in working 50+ hours a week, and why they’re contributing so much to a workplace that essentially can’t look after them, or is interested in investing in them”, he says.


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Post Author: MNS Master

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