The most important blow is down to us. For years, our industry has used and abused the work force, working unacceptable, long hours in difficult conditions and with a lack of respect; promotion of TV chefs bullying and swearing at their staff has undoubtedly inflicted long-term reputational damage. We have created a negative image of hospitality which is no longer acceptable and despite the effort of many good operators, working in our industry is not deemed a positive, long-term career.
Since the end of the Covid restrictions we have seen customers returning to restaurants and bars. Activity is on the increase and in many cases has risen above the level of pre-pandemic. So how can we manage this increase of activity despite the lack of available staff in the industry?