Food Service in Hospitality and Catering seems to be dealing with a crisis.Nikolas Drossos outlines trend’s actions that came to stay?
Much has been said and many more captured in the glossy journalistic pen describing in black the crisis in Food Service.
Nikolas Drossos, Graphic designer and lover of Greek gastronomy conveys the climate of a rather difficult period that over time will prove whether this was an ephemeral trend or a development that will force internal introspection.
Every single year, at the beginning of the summer season, I receive the same question from friends and acquaintances: “Do you know a Chef or waiter available for work”?
As June approaches, the question is repeated at the same anxious tempo.
At the beginning of August, the needs for hiring Chefs in private yachts and villas are also strongly expressed.
In 2020, nothing was the same, as due to the appearance of Covid-19, everything collapsed.
Worthy professionals in the catering and hospitality industries struggled to make their living with state benefits.
With the advent of summer and the 2021 season, the general impression was that there would be, if not plenty of executives to fill in the respective positions, at least enough.
Regrettably, far from the reality. Employers could only find employees through a spyglass!
The situation cries out DESPERATION. The easy answer? State’s bonuses ensured a satisfactory standard of living urging Food Service to suffer a great loss!
Doing a research on the article about Food Service: Hospitality and Catering in Crisis a friend’s post, on Social Media answered many questions:
Klelia, a dynamic and young woman, with experience, scribes:
Employers cry aloud that they cannot find personnel. Chefs, on the other hand, who know industry’s needs well, act the same.
Between us, they all know too well, the exact reasons.
With a daily wage of 3 or 4 Euros, half insurance payments, unpaid overtime, endless working hours in a kitchen of 2 instead of 5…
Not to mention bad behavior and the fact that most kitchens look like cages!
These old folks take it all for granted something utterly unacceptable!
Considering the fact that we all have to reach our 30’s so as to cope up with this mess!
Where did the Cooks go? To find a better life!
Contrary to what everyone thinks, we do not have to go through what once great Chefs dealt with. A life consumed in excessive psychological problems.
Don’t tell me that young people are looking for the easy way around. After a 15-year financial crisis, rates of depression and alcoholism reached the highest point.
Enough! Think before you speak! Act as a professional!
Is she wrong? Definitely not!
On the other hand, my friend Andreas, Chef and owner of a restaurant in Olympus states the following:
Nikolas, my friend, I needed a kitchen assistant. I placed an ad. Among others, a lad came by.
We agreed on the finances, on the work schedule. I even rented accommodation on my personal expenses as agreed.
On the eve of the 1st of the month, where contract was about to be signed, everything legit, he sent me a message:
I am regrettably informing you Chef of my intention not to collaborate. I have a personal problem.
My friend was left without a kitchen assistant and a house was left without a tenant.
He is an honest man, who fights against gods and demons. Someone who, if an employee works overtime, will pay and he will work twice as much alongside his employees.
Definitely not worthing such behavior.
Which of the two is right? Surprisingly both of them!
Both Greek Food Service in Hospitality and Catering sectors have been created in an image and simulation.
Without devaluing real professionals, tourism industry is set up in an amateur way.
Based on (for better or worse)in pride. To work seasonally, to live in a room, no bigger than a warehouse.
With half insurance payments and stolen tips.
With an indefinite season, leaving a job in your place of residence that will cut you off from your family in order to ensure a 20-30% better salary?
On top of that, an indefinite duration and the risk of not being able to find a work upon return, sorry but does not worth it.
Many people of Hospitality and Catering temporarily changed(?) object of work while others remained in the cities where they lived.
In my opinion, far and beyond the difficult years of memoranda, these last 2 years, where Covid19 dominated, will be a turning point.
Unless there are changes with strategic planning, next year will be even worse with the risk of affecting upcoming ones as well.
Businesses that follow illegal practices(uninsured workers, non overtime payment etc) must end today!
Their business plan is summarized in the phrase “we are the most beautiful and the smartest and God owes us Euros” .
Organization, strategic planning, use of modern technologies are urgently required.
Otherwise, the future is predicted uncertain.
People from other countries, with experience and funds, will buy out all companies, our very best, only for us to know how to work with the hard way.
Thus being, employees in our own country.
Without any chance to do something on our own and stand out.
The market has stopped forgiving and it’s share is now too low.
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