personnel hunger


Sergey Mironov about the influence of the waves of the "crown" on professionals in the restaurant industry
Body news: So, the fourth wave of the "crown"
and... the loss of employees in the restaurant business. Sergey Mironov analyzed the state of personnel in the industry after the "covid storm".

"A lot of Russians and residents of the city where the restaurant is located have always worked in our field. Let's say a chef, a professional, has been working in a restaurant for 7-8 years. And then the waves of "coronacris" come. The cook has a family, children, a mortgage, he wonders: "Why should I work on a powder keg? I earn money, then I go home with some minimum wage, and what will happen tomorrow"
And he goes to the same couriers, whose earnings are only growing from wave to wave, or to another profession, where it is more stable.

And what are restaurateurs forced to do? Switch to migrants. And I "like" loudmouths who shout: "Restaurants recruit migrants to save them on salaries!". So say those who have not worked in the restaurant business, do not see today's realities. A migrant costs a restaurateur much more: problems with him at every step - from a patent to inspections, when auditors can get to every comma, and the restaurateur receives 800 thousand fine
And the productivity of a novice migrant is several times lower than that of a professional who has worked at the same place for many years.

Of course, sometimes there are super-professionals among migrants, and even those guys who have worked in restaurants in Russia for many years are no worse in terms of level, but this happens less often, and recruiting a lot of such employees, the restaurateur risks getting a poor quality of work.
These employees have to be taught at their own expense, and after learning, they leave for their
and I think that the issue should be resolved at the federal level, because in a few years
the restaurant industry risks being left without people. And young people in general will turn away from our profession, arguing that it is not prestigious and dangerous because of the high risks of job loss, stress and lack of money.
Well, we risk losing the level of restaurants that we have been striving for since the 90s and finally achieved (even the average Moscow restaurant is now an order of magnitude higher than the average European one)
- we can stay without all this in a couple of years," the restaurateur concluded