Frankfurt / Main (dpa / lhe) – The gastronomy in Hesse is still missing employees. According to the Dehoga Hessen hotel and restaurant association, around 30 percent of employees have left the hospitality industry. “It is rather unlikely that these will find their way back into the catering trade,” says deputy Dehoga chairman in Hesse Madjid Djamegari. The lack of staff is an elementary issue that will not be resolved so quickly.
One of the main reasons for the lack of staff is the payment, explained CEO James Ardinast from the Frankfurt Gastronomy Initiative (IGF). During the corona pandemic, many employees found work in supermarkets or in logistics, where the salaries are significantly better than in the catering trade. During the pandemic, many employees went on short-time work. Some had decided that they no longer wanted to work on weekends or public holidays, for example.
At the start of the pandemic in March 2020, the hospitality industry was one of the first to shut down. In the current year she was one of the last to be allowed to resume with almost no restrictions. Experienced staff, but also young people who usually went into the catering trade for a quick buck, have reoriented themselves.
