Restaurant magazine: How can the hospitality industry tackle the recruitment challenge?
A rise in standards across the sector, changes in legislation with foreign labour and a skills shortage in a number of areas are thought to be some of the main problems faced by the expanding restaurant sector.
“The skills shortage is fuelled by a growing industry and some fundamental structural shifts; for example, a huge number of pubs now serve food,” Brian Wisdom, chief executive of People 1st tells the magazine.
"Since 2008 the number of chefs working in pubs has increased by 25 per cent. Supply from further education colleges hasn’t increased, so we’re left with a shortage of qualified staff in both the pub and restaurant sectors.”
The feature also looks at the role apprenticeships can play in the sector and how to attract graduates and others to the industry.
Also in December's Restaurant magazine:
- Noma chef-owner Rene Redzepi gives his Pearls of Wisdom
- Simon Mullins, co-founder of Salt Yard, Dehesa and Opera Tavern discusses his latest venture Ember Yard in Table for 2
- Hawksmoor's business is put under the spotlight in the latest Business Profile
- Latest restaurant openings, including Andre Garrett's new restaurant at Cliveden
- Stevie Parle of Dock Kitchen puts on a masterclass in how to make Sri Lankan style grilled lobster
- How best to work with social media in Toolkit.
The December issue of Restaurant magazine is out tomorrow. To subscribe click here, or view the digital edition here.
Are you looking for a job in hospitality? Or perhaps you’re looking to hire a new employee for a key position within your company? Our jobs website - jobs.bighospitality.co.uk - specialises in vacancies across restaurants, hotels, bars, pubs and clubs.
