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The struggle of restaurateurs to recruit

2022-07-01T04:16:35.859Z

TESTIMONIALS - In catering, motivated candidates, ready to work evenings and weekends in sometimes difficult conditions, are rare. The clientele is back, but the sector is short of arms.



Two months to find a replacement for a chef de rang.

In thirty years of career, Laurent Hullo, owner since 2019 of the Parisian restaurant Chez Fred (17th), had never seen this.

“Before, I would not have taken more than two weeks to find the rare pearl,

confides this boss, at the head of a team of nine employees.

But the most incredible thing is that I only received about ten serious applications, instead of the double in normal times.

Given the shortage of labor in the catering industry, Laurent Hullo had to resign himself to closing his establishment two days a week, Sunday and Monday;

before, it was open six days a week. Another consequence, admits the restaurateur in a half-word:

“I take tweezers with my staff.

I think twice before making an unpleasant remark to so and so, lest he take his clicks and slaps.

I know in advance that I will have a hard time replacing him!”

Read also

In lack of arms, the restoration must find new recipes to recruit

Fortunately, the Chez Fred teams are…

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Source: lefigaro

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