Author: angela

The Burnt Chef Project rolled out a hospitality survey to explore issues around staffing within the hospitality sector looking to ascertain why people had left the industry within the last 12 months.

The vast majority of the 2,311 UK based respondents (84%) are still working within the industry: 45% of them were chefs and most (75%) had been furloughed during the pandemic.

The survey, which was launched in June and rolled out via Peopleful and Umbrella Insights, found that nearly a third of those not currently working within the sector are planning to return within the year, with 10% in the next six months.

However, there are challenges the industry faces which are impacting those who work within it and must be addressed before the industry can become a sustainable career choice for many.Work-life balance is the most frequently mentioned barrier to working in the sector and most commonly cited reason for leaving.

Sadly, hospitality doesn’t currently come highly recommended with one in five planning on leaving in the next 12 months and around a third (37%) is on the fence.

When asked what changes would improve recruitment and retention in hospitality, the majority said, ‘feeling valued’. Unsociable and unpredictable hours – which are inherent in the trade – were a barrier to one in five, whilst salary and stressful working environments were also frequently cited barriers (one third).

Only 4% of those asked highlighted job security as a concern.

The Burnt Chef Project Ambassador, Benjamin Souza-Morse, Owner of The Salutation Inn said “Things have to change to ensure the survival of the industry, sadly it’s all too often seen as normal practice to work 80 hours a week with no respite.

“It’s not feasible for people to work all hours under the sun and still perform to the best of their abilities, we wouldn’t expect other industries to work two weeks in one. I am constantly adapting my business to try and meet its commercial needs but more importantly the needs of our team, we look closely at: maximum hours, consecutive days off, weekends off, competitive pay rates, free staff food, staff trips. These are just some of the things which attract and retain staff and we will be working closely with The Burnt Chef Project to ensure that we are an employer of choice, who focus on the mental health and well-being of our staff.

“If businesses recognised the needs of their team, the whole sector could produce a better balanced, desirable profession to work in.”

Unsurprisingly, 40% of respondents have struggled with their mental health over the past 12 months, with around 1 in 6 reporting it has been ‘not good’.

General Managers are seemingly those finding the pressures impacting their mental health the most, with 42% reporting a decline in the overall level of mental wellbeing since reopening.

However, 60% of individuals report feeling ‘okay’ or ‘better’ about working in the industry, showing there is a large proportion of the workforce keen to stay.

Kris Hall, Founder of The Burnt Chef Project said, “We’re seeing it all over the media, and we’re hearing it first-hand in the trade. The industry is facing a severe employment crisis right now, but what our survey has shown is that there is a way out of this.

“Hospitality 2.0 if you like, whereby we support our employees and give them a sustainable career choice. There are achievable, mid-term solutions which can be implemented within the workplace to put the industry on the path to success. Training for managers to understand effective communication, performance reviews to encourage and inspire, and mental health awareness training to understand stress and its impact on team members.

“Yes, we’re facing a challenge, but we’re also faced with a huge opportunity to make a better environment within the industry. The impact of COVID-19 has been detrimental to the industry, but now is the time to knuckle down and invest in the business and primarily the people who are working in it. We are already working on innovative tools, resources and support services to aid businesses in tackling some of the issues raised from our data”.

For anyone looking for advice or wishing to implement mental health training within their organisation, please contact info@theburntchefproject.co.uk for details.

Source: The Staff Canteen

Hospitality businesses are facing a situation “worse than lockdown” with venues forced to close without financial support due to staff needing to self-isolate.

Restaurants, pubs and hotels across the country are having to shut or reduce trading hours due to team members being told to stay at home by the NHS Test and Trace app. Anyone notified they have been close to someone with coronavirus must isolate for up to 10 days, even if they test negative.

Operators cannot claim grants for the closures and the issue has made trading more difficult for those already struggling with staff shortages.

“It’s the biggest challenge we have, and it seems to be getting worse,” said Graham Harris, chief financial officer at the East London Pub Co, who has had to move staff across different sites to cover for isolating team members.

“We’ve had to reduce trading hours on some pubs. Our new site in Clapham opened two weeks ago and we’ve decided to close on Mondays [due to a lack of staff].”

Lauren Irlam, owner of the Nibble NQ café in Manchester, has had to repeatedly self-isolate after being notified by the NHS Test and Trace app. The café was briefly closed but is now open with reduced capacity after three of the four staff were ‘pinged’ by the app.

“In some respects, it’s worse than lockdown as we were supported [by grants] then,” said Irlam. “We’re in a worse place because we’ll open and prep all the food then have to close. It’s like throwing money down the drain.

“I have staff who are double vaccinated and have tested negative but still can’t work. I’m stuck feeling helpless. There’s no compensation for the individuals or businesses [who can’t work] – we’re left high and dry.”

Inception Group co-founder Charlie Gilkes described the situation as a “lockdown in all but name” for hospitality, adding: “It feels like a game of snakes and ladders. You climb one ladder then go back down again. Now hospitalisations are so low the rules in place feel like overkill.”

Tim Foster, co-founder of the Yummy Pub Co, said the lack of clarity over where the contact occurred was frustrating. “I’ve had three of my senior team so far ‘pinged’ with no phone calls from [Test and Trace] to discuss the circumstances of the supposed venue or place where it could have happened,” he said. All staff members have tested negative but are unable to work following the notification.

UKHospitality chief executive Kate Nicholls tweeted that the trade body has proposed a ‘test to release’ or ‘test to remain’ scheme to allow vaccinated staff an earlier return to work.

Joe Cussens, managing director at the Bath Pub Company, said a growing number of customers were cancelling bookings due to being ‘pinged’ by the app. He echoed calls for a ‘test to release’ scheme and said the government must clarify whether the 10-day isolation will remain beyond the 19 July ‘Freedom Day’ in England.

“It’s very galling to hear [the government] sound upbeat about 19 July when we’ve got a problem going on right now that seems to be going unnoticed,” he said. “Are they going to change the rules? What should we be doing if staff test negative and are double vaccinated? They need to clarify because at the moment it’s a complete shambles.”

Bill Addy, chief executive of Liverpool BID Company, which represents 1,000 businesses in Liverpool city centre, is calling for specific support for those having to close.

He said: “Imagine seeing your business survive the past 18 months, only to see it threatened while the government shouts about recovery. A dedicated grant to support these firms would help cover the costs they still have to invest in while they close their doors – things like food they can no longer sell, or staff costs as furlough cover reduces, rent and more.”

Source: The Caterer