What to do when the quality suffers, because I find no qualified and motivated cooks as a restaurateur before threatening hospitality soon lack the background of demographic change and thus a battle for qualified employees. Many restaurateurs rely therefore on cheap, untrained staff. However, this strategy can fill certain gaps in the service area. In the kitchen where more expertise is needed, it is already very difficult. Unless one works with a customized time decoupled production system.
For example Cook & chill or sous-vide method. The standardization of processes is much easier with the systematic use of modern kitchen technology. Thus it is possible also in the Inpidualgastronomie, be it fine dining or a snack, to employ untrained support staff. Quality smears are not to be feared. On the contrary, the implementation of a quality management is even promoted. The stable economic situation and the inexorable demographic change to increase the competition qualified personnel. The occupation for more than 3 months (bottleneck analysis of the Federal Agency for work by February 2013) takes more than one-third of the open positions in the hospitality industry. Is to be expected in any case with a worsening of the situation in the future.
Especially in the kitchen area, education figures have fallen dramatically, the profession of the Cook appears attractive compared to other less. The prejudices here also correspond to the real situation. It is physically exhausting, you have to endure a lot of stress, working hours and remuneration are not very motivating. Now, there are all sorts of recommendations on how to react was the bottleneck. Attractive payment and other conditions such as working hours, accommodation and compensatory time off must be made attractive. The DEHOGA 2011 presented a 10-point plan for technical and labour protection. All proposals amount ultimately, that will increase the cost of specialists, equal. The classic items of cuisine served out in the future.