So… We’re Open! But What’s Next?

The hospitality sector has finally managed to reopen, at least partially, around the globe. For hospitality workers, some sense of normality has returned and we’ve been able to get back to doing what we love.

Despite several steps in the right direction, the question remains - what comes next?

The chef ‘crisis’ or chef shortage has been a hot topic for a while now, even before the world closed down and the industry was thrown into turmoil. I think by now it’s safe to say that the demands of the industry combined with bad pay, poor hours and toxic work environments have been the driving force behind a number of industry sectors seeing workers pursuing retraining or new career paths.

So how can we solve this crisis? It should be simple, right?

We need to pay more, encourage sensible shift patterns in hospitality that allow workers to balance their career with quality time with their friends and family and make choices that help chefs live a better and healthier, both physically and mentally, lifestyle.

But how are we going to do that?

Profit margins have been shrinking year after year, with a number of restaurants and businesses failing and closing even before the pandemic. For practical approaches to improving margins, see our thoughts on menu design. I think the truth we will all have to accept is that prices are going to have to go up, not so owners and shareholders can make more money, but so we can pay hospitality workers fairly and employ an appropriate amount of staff so they can live balanced lives with long and happy careers.

We won’t be able to do this overnight. This needs to be an industry-wide effort that is organised, promoted and explained. Educating the general public and our own guests will be paramount to the rebirth of the industry and ensuring the small, independent and passion-driven businesses survive. It’s not just the public that needs to adjust to this situation, we as chefs need to stand together! The old-fashioned, bravado attitude in the kitchen needs to STOP. Working 60+ hours a week isn’t a badge of honour and we are not weak and failing if we don’t do this. Improving kitchen work conditions isn’t only ethical but also good business.

This means that the ‘carrots’ motivating this culture of overworking need to stop as well. Agencies need to stop paying excessive amounts to source staff for businesses that just can’t afford it. Chef forums on Facebook and other platforms need to stop promoting discussions about how we need to work more and more hours to make more and more money, and moderators need to ban those who abuse and ridicule others for working less and prioritising themselves. Recent instances of bullying in the hospitality industry have made national headlines, with Brewdog and The Kitchen Group having weeks of terrible press coverage. It is important to note that this is happening across the industry - these examples have only received national recognition because of the restaurants’ existing fame and success.

It’s a common theme I’ve seen throughout my career and something we all need to fight against. It is great to read stories of people quitting jobs where they aren’t being treated properly (although I’m not quite sure how I feel about people leaving mid-shift, but that might just be my old-school grind mentality talking).

For this revolution to work, everyone needs to compromise and work together to make a change. It is time for us to put aside our differences to work for the greater good of the industry.

Guests need to be prepared to pay more and appreciate the fact that dining costs are covering more than just the plate of food or glass of wine in front of them.

Employers need to step up, prioritise their team’s welfare, both physical and mental, and if that means turnover has to be limited or profit margins have to be reduced slightly, then that is a small price to pay.

Employees need to stand together, supporting and looking after each other. The dog-eat-dog mentality of the industry needs to go - it’s time to make hospitality hospitable to all, not just the guests.

The reality is if we do not make these changes then there is no guarantee there will be a future for the industry. The true passion projects, the small or independent businesses and the places that bring us true joy and happiness are all at risk.