The kitchen stays cold – and that more and more often: Whether restaurant, pub or beer garden – in the gastronomy in the region “new opening times” are part of everyday life. “Increasingly, guests find themselves in front of closed doors. If you want to go out to eat or have a drink, it is better to inquire online or by phone beforehand whether the restaurant is also open. And above all, how long hot meals are available,” advises Burkhard Siebert from the Gastronomy Union Food-Genuss-Gaststätten (NGG).
Many pubs and restaurants have already taken an additional day off. “Some houses are completely eliminating the lunch menu. And the kitchen often closes much earlier in the evening. The trend is clear: the catering industry only cooks and serves on the back burner,” says Siebert. The managing director of the NGG Schwarzwald-Hochrhein sounds the “kitchen alarm” for the gastro scene. The reason is obvious: “Not enough staff. Hotels, restaurants, pubs, beer gardens, cafés, catering companies… – almost everyone is desperately looking for support,” says Burkhard Siebert.
The Federal Employment Agency has registered numerous vacancies in the hotel and catering industry in the region (Freiburg 95, Breisgau-Hochschwarzwald district 132, Emmendingen district 19, Ortenau district 136, Lörrach district 107, Schwarzwald-Baar district 68, Waldshut district 65).
“Anyone who gets along in the kitchen can start immediately: many vacant jobs are waiting for a kitchen professional (Freiburg 56, Breisgau-Hochschwarzwald district 84, Ortenau district 60, Lörrach district 72, Schwarzwald-Baar district 39, Waldshut district 47).
But the hospitality industry is also worried about the next generation: there are still a lot of training places available (Freiburg 19, Breisgau-Hochschwarzwald district 74, Ortenau district 38, Lörrach district 47, Schwarzwald-Baar district 29, Waldshut district 18).
The countdown is on for the trainee search. And it doesn’t look good. Actually, the contracts for the new training year should have been concluded long ago,” says NGG Managing Director Siebert.
A lot has to change in the catering industry: “Higher wages and better working hours are the key to more staff,” Burkhard Siebert makes clear. Specifically, he is aiming for a “Gastro-Start-Wage” of 3,000 euros gross per month for everyone who continues to work in the hotel and catering industry after their training in a full-time job.
“The industry has to be able to do that. Because anyone who has completed their training in the kitchen, in service or in the hotel needs a clear perspective. No matter where a cook, a waiter or a hotel manager goes – no matter at which hotel bar, at which reception, with which caterer or in which beer garden there is a new job: The fair starting wage is at least 3,000 euros.”
Many employees in the industry are still a long way from fair wages: “In fact, cooks and waitresses in the region quite often scrape close to the minimum wage of 12 euros per hour. The majority of catering establishments still do not pay a collective wage. That’s absurd when you’re looking for good people,” says Burkhard Siebert.
(Press information: Union for food, pleasure and restaurants in the Black Forest-Hochrhein region, 08/22/2023)
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