Can hospitality’s recruitment crisis ever be fixed?
Hospitality staffing crisis post covid
Brexit and Covid have exacerbated a problem that has been building for years. But some restaurants are trying to attract and keep staff by changing the culture of the industry
When Danny first entered professional kitchens he did so as a star-struck fanboy. He had devoured Marco Pierre White’s White Heat (“such a romantic book”) and Anthony Bourdain’s Kitchen Confidential.
“I really bought into the glory of it. There’s a Bourdain line about the poetry of the way chefs moved at the grill. He was addicted to that. I loved it as well. I adored the cut and thrust of the kitchen. All I wanted was to be a really good jobbing chef.”
[Article from the guardian.com]
