The catering industry in Breda will temporarily supply hundreds of people to healthcare. The project is an idea of the Breda department of Koninklijke Horeca Nederland (KHN) and Surplus, an organization of home care and residential care centers in West Brabant. The plan means that catering entrepreneurs no longer have to pay the wage costs temporarily and care provider Surplus gets extra, affordable hands.
They are lining up in Breda to participate in this project. After a first call, so many bartenders, chefs, business leaders, waitresses and even pub owners have registered that the catering industry can now place between 3000 and 3500 hours of staff with Surplus. “This is a bizarre amount”, says Johan de Vos, vice-chairman of the KHN trade association in Breda. “I think it is really wonderful to see that our catering colleagues are enthusiastic about this and that they want to help healthcare.”
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Using qualities
Due to the mandatory closure of the catering industry due to the corona crisis, employees have no hope of being at home. The idea is to take advantage of their qualities, to take care of people, and to give them a temporary job at Surplus in healthcare. This varies from working in home care to a position as host or hostess in a residential care center. Even a (light) professional care function is possible after an accelerated training program.
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Bartender Kristian van Eenennaam of café Krisje aan de Haven explains why he is participating in the project:
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Surplus takes over the wage costs of the pub owners and restaurant owners in the collaboration. The secondment is temporary, as long as the corona crisis lasts. As soon as the catering industry is allowed to reopen, the staff can immediately return to their original work in stages.
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“Corona demands a lot from all of us”, says Anton van Marsum, chairman of the Board of Directors of Surplus. “At this time we want to make maximum use of our care workers for their daily care tasks and to burden them as little as possible with other tasks. These tasks can also be performed by non-care workers. Hence this collaboration. Surplus is looking for employees who want to give its residents a good day and the hospitality entrepreneurs want to create a situation in which their employees can continue to work. “
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“At Surplus, they start from the catering employee,” says De Vos, who also participates in the project as a bar owner. “They look at which position suits a person best to avoid disappointment. Everyone can also decide for themselves how much time they want to put into it. Some go to work full-time and others, for example, two days. It will be custom work and that is also where the great strength of this collaboration lies. I hope this will also be followed nationally. ”
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The advantages at a glance:
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The partnership between the Breda department of Koninklijke Horeca Nederland and Surplus should start next week.
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