Training in system gastronomy is increasingly in demand again.
The history of system gastronomy began in Germany in the 1950s with the chicken specialist Wienerwald. Today it is one of the fastest growing and most diverse segments of gastronomy. Every third euro spent in gastronomy is spent in system gastronomy restaurants. The training and career opportunities in the predominantly medium-sized companies are correspondingly attractive. A lot is invested in young people in particular.
Rejuvenation of training content
The member companies of the Bundesverband der Systemgastronomie e. V. (BdS), for example, which includes brands such as McDonald’s, L’Osteria, Nordsee, Starbucks and Burger King, train around 2,500 young people every year. In addition to the three-year commercial training as a specialist in system gastronomy, the two-year operational training as a specialist in gastronomy is also offered. In addition, there is a dual study program that offers a good ticket to management – information is available at www.bundesverband-systemgastronomie.de.
The current figures show that the industry is becoming more popular with young people. With an increase of 18 percent compared to 2020, the pre-Corona level has almost been reached again in the training to become a specialist in system catering. Other industries had a harder time here. The reorganization of professions in system gastronomy, which came into force in August 2022, contributes to the attractiveness of dual training. Job profiles have been sharpened and training content has undergone a radical makeover.
Largest training championship in the industry
The diverse training also means that the young talents can prove their skills – for example in the team cup of system gastronomy. The annual competition is an industry highlight and took place for the 13th time this March. 100 young professionals from all over Germany competed for victory at the Elmshorn Vocational School near Hamburg. Teamwork and creativity as well as the ability to deal with time pressure – these skills played a major role in the competition.
One of the tasks: to develop a promotional product from an existing shopping cart and to present it as a to-go product. In addition, there was a theory test to be mastered. The young people were enthusiastic – also at the subsequent award ceremony and party in a great location in Hamburg. Many of the future system restaurateurs are already looking forward to participating for the first time or again in 2024.
What: djd
… her motto: “After the triathlon is before the triathlon.” When she’s not running, cycling or swimming, she goes to the cinema or to concerts and reports on it. She feels at home in Wedding.