Things are boiling in the kitchens: Restaurant operators defend themselves against criticism of working conditions

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For many chefs, the job puts a strain on their stomachs. Lack of appreciation, long work days, stress, often low wages, and working evenings and weekends take their toll on employees. “Guests have no idea how things work in our kitchen,” said Miriam Fassbind (19), trained chef at SonntagsBlick. Some people’s frustration in the kitchen even forces them to quit their careers.

Catering businesses have been experiencing a shortage of qualified personnel for years, and it is extremely difficult to find good personnel not only in the kitchen but also in service. So how much of this is homemade?

Four-day weeks and cashless payments to combat skilled worker shortage

“Gastronomy jobs are no longer attractive enough, especially for young people with families,” says Judith Reidenbach, media spokesperson for the Wiesner Gastronomy family. The catering company employs around 1,000 people at 32 companies in Zurich, Bern, Basel, Zug, Lucerne, Uster ZH and Winterthur ZH. In an effort to make working conditions more attractive, the restaurant chain is currently introducing a four-day week. By the end of 2023, companies will switch to cashless payment system. This will give service staff more time to attend to guests, ensuring everyone’s satisfaction.

Chef Jérôme Baschung (44) has been running the Convivio restaurant in Zurich for seven years with his partner and general manager Nadine Bielitz (46). “Chefs’ salaries are often very low considering the demanding jobs, especially in Zurich where rents are high,” he says. Good people are in demand. Therefore, they have had a better position in negotiations in recent years. “But we, as employers, have to bear huge costs when it comes to rent, and high-quality food is also very expensive, so the scope of wages is limited,” says Baschung. After all, prices will hit the ceiling at some point. Even within the Wiesner Gastronomy family there is no longer room for improvement in price levels.

Work atmosphere is more important than wages

That’s why companies need to start somewhere else. Casimir Platzer (61), President of the industry association Gastrosuisse, believes that wages are not the central factor anyway: “Last week, I attended a conference where the five most important factors for young Generation Z were explained. Being motivated at work and providing the necessary performance. Higher pay came in only fifth place.” Other factors, such as good relationships within the team, will be much more important.

Bernese restaurateur Tobias Burkhalter (54) also attaches great importance to a good working environment. «Recognition and mutual support have been important to me since I became self-employed 20 years ago. You can no longer afford a bad working atmosphere in the city. “Otherwise you won’t be able to find staff,” he says. In the Wiesner Gastronomy family, family working atmosphere is also prioritized.

Flexible working hours and further education opportunities are also important for employees in the hospitality industry. Anyone who can offer this will have a much easier time finding employees. However, the fact that there are serious staff shortages in many restaurants shows that this is not the case everywhere.

Source :Blick