Staff Shortage and Personnel Management
Staff shortage in the gastronomy and hotel industry are among the biggest challenges facing the sector. Whether it’s about personnel management, staff planning, or finding employees – here you’ll find solutions and tips to tackle the staffing shortage in gastronomy!
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6 steps toward attracting and retaining kitchen employeesAs labor woes continue, chefs share some of their strategies for keeping up staffing levels.
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Take these measures to fight the staff shortage in the foodservice industryEven before Corona, it wasn't easy to attract job seekers to the restaurant and hospitality industry. Now many of the hard-won employees have simply left. But hope is on the horizon. These measures can help solve the shortage of skilled workers.
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Combating the shortage with fewer skilled workersFaced with the shortage of skilled workers, these businesses are relying on fewer staff Guests doing it for themselves – this is the principle behind the approach of the Revier Hospitality Group and Koncept Hotels. This concept has the potential to reduce the number of employees required - a commodity that is currently difficult to find anyway in the current climate. Plus: Reduced services appeal to a new, digitized target group of guests, who prefer to book 24/7 on their smartphones or terminals.
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Training in the foodservice industry: why it is important and how to integrate it throughout the winterDue to the problematic lack of skilled workers in most commercial kitchens, regular training for employees is an inevitable task for restaurateurs. Here are some tips for how hospitality businesses can continue to integrate training, even during the busy and challenging winter period.
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Ergonomics in the kitchen – how modern kitchen equipment supports employee healthErgonomics is the science of designing humane working conditions. It encompasses a broad definition with as many forms as there are ways of implementing it. However, they all have common goals: healthier employees, greater productivity and financial advantages. So much for the theory. What does it look like in practice? Is it possible to design every workplace ergonomically and if so, how? KTCHNrebel spoke to various experts and explored ergonomics in the kitchen and gastronomy in more detail.
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Occupational safety in the gastronomy industry: How to protect your team and businessGastronomy may not seem like a particularly dangerous work environment at first glance, but it has its own dangers and risks that should not be underestimated. This is especially true when it comes to hygiene. KTCHNrebel tells you why it’s not enough to naively wash your hands, what a special lie detector has to offer and how you can generally increase occupational safety in your professional kitchen by using simple measures and the latest technologies.
Saving Costs in the Hospitality Industry
Rising costs are making it increasingly difficult for restaurateurs to work efficiently and profitably. The right strategy is the key to effective savings. Whether it’s labor costs, dynamic pricing management, or smart investments – here you’ll find practical tips on how to reduce costs in the hospitality industry and optimize your food business.
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Dynamic price management in gastronomy – the key to improving profitsA concept which is already well-known in the hotel and travel industry now also seems to be gaining a foothold in the restaurant business.
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Is dynamic pricing in foodservice the cure to tough times?Restaurants and operators in the foodservice sector are dealing with significant economic challenges. Introducing a demand-based approach to menu pricing may be the solution. An expert talk with pricing expert Torsten Olderog.
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Philipp Schmöller: How do you calculate costs correctly in gastronomy?Correct costing in the gastronomy sector is challenging, but it's not just about numbers. Philipp Schmöller from Berggasthoff (mountain inn) Dreisessel proves just how much potential there is in a sparse menu and the right kitchen technology – curry sausage included.
Sustainability
Sustainability is not just a trend, but a must for modern gastronomy. From local ingredients to environmentally friendly concepts, here you’ll find inspiration on how to make your business greener and more future-proof. Together, we can make the industry more sustainable!
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We see the future in green: How sustainable is your professional kitchen?As everyone knows, you eat with your eyes first. However, more is at stake here because what ends up on our plates today will also have an impact on tomorrow's generation. That’s why there’s no way around sustainability in the gastronomy industry either. So, roll up your sleeves and get to it. This checklist helps you design your professional kitchen sustainably and become a pioneer in terms of efficiency and environmental protection.
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Eight ways restaurateurs can help fight the climate crisisFrom sourcing locally and seasonally, to planning “plant-forward” menus and making kitchens smarter and more efficient, here are eight ways restaurateurs can contribute to tackling climate change.
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The six most sustainable restaurants in the worldThose who indulge when eating shouldn't go overboard. Food waste, high CO₂ consumption and huge piles of garbage carry much more weight than extra calories in light of the climate crisis. A growing number of restaurateurs are therefore developing exciting concepts to run their restaurants and gastronomy as a whole in a more sustainableway. KTCHNrebel had a look and these are six of the world’s most sustainable restaurants.
Saving Energy
In the hospitality industry, every euro counts – especially when it comes to energy costs. Smart kitchen devices and efficient workflows help conserve resources and reduce operating costs. Discover tips and strategies for sustainably saving energy.
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6 Steps to stop energy waste in professional kitchensUp to 70 % of energy is wasted in commercial kitchens. KTCHNrebel present six strategies, from equipment choice to menu design, to stop energy waste, reduce costs, and help protect the planet.
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Hospitality: Rising energy prices force actionsHospitality businesses are looking at ways to keep energy costs low as Europe faces hikes in energy bills
General Knowledge of Gastronomy
The hospitality industry is a world of its own – and knowledge is the key to success. From the various jobs in the kitchen to cooking techniques, meat cuts, and more. Here, you’ll find the know-how you need for your daily work. Stay informed and make a difference!
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Gastro trade fairs 2024: These are the must-attend events for all chefs and restaurateurs this year!Nowhere else offers more valuable contacts, nor provides more inspiration in one go – and no other place attracts more industry superstars than the world's most successful gastronomy trade fairs. Discover in KTCHNrebel which ones are taking place in 2024 and where you should definitely go.
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Meat cuts: From sharp blades and juicy piecesThe best cuts of beef, pork, chicken and fish, and how you prepare them, vary depending on the country and animal. It therefore comes as no surprise that the list of different cuts of meat is now very long. With this overview, you will discover more about the most important cuts of beef, pork, chicken and fish so you can select the best cuts of meat for your restaurant.
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Kitchen hierarchy: Why nothing works without itAlthough the kitchen is a bustling place, the dynamics and processes nevertheless have a very clear structure and distribution of roles. Without a stable kitchen hierarchy, every restaurateur and chef would burn their fingers on the spot.
Strategic Planning in the Hospitality Industry
Successful gastronomy starts with good planning. Whether it’s menu design or long-term concepts, strategic decisions secure your success. Learn how to plan wisely while staying flexible.
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This is how you organize modern day kitchen routines!What are the basic requirements for efficient kitchen organization? How can you overcome obstacles in your day-to-day work? How does digitalization help me in the kitchen? How do I work efficiently and sustainably?
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“Nice to see you again!” How to build loyal customers in gastronomyIt's the little things that count – and the big things too: Dominik Süss, an up-and-coming young chef and social media expert, explains how guests become regular guests and why returning customers are so important.
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The right menu: A game changer in times of crisisThe menu and the recipe creationsrelated to it are the DNA of every restaurant. In difficult times, it pays to think about it more carefully – for example, by relying on the intelligent cooking systems from Rational. But not just that.
Food Concepts for Special Occasions
Whether it’s a BBQ night, a football event, Christmas, or any other special occasion – unique food concepts are a must. Get inspired by innovative ideas that will make every event unforgettable. With the right concepts, you’re sure to impress your guests!
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The Christmas menu evolves: seven tips for festive successAlex Rushmer of Vanderlyle offers top seven tips for how he made his restaurant’s Christmas menu – and additional festive offerings – work in changing times
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Seven tips for successful outdoor diningAs the warmer weather of spring and summer gets closer, restaurants should consider how they can add to revenues by launching an outdoor dining space. KTCHNrebel spoke with industry experts and summarized 7 tips for you how to make your outdoor dining area successful.
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This is what catering looks like at UEFA EM 2024The European Football Championships (EURO) in Germany in 2024 will not only serve up unforgettable moments in sport. KTCHNrebel took a peek behind the scenes and spoke to Markus Gollus. As head of catering for the UEFA EURO 2024's official hospitality partner, he is coordinating the catering for almost 100,000 box guests at ten catering locations and plans to use the international soccer festival to promote regional German cuisine.
FAQ
To reduce energy costs in your hospitality business, invest in energy-efficient equipment and ensure regular maintenance. Optimize the use of ventilation, heating, and lighting systems. Additionally, plan the use of your kitchen devices efficiently and pay attention to the correct temperature in refrigerators and freezers. For more energy efficiency tips in the hospitality industry, check out our KTCHNrebel article “Steps to stop energy waste in professional kitchens.”
Cost calculation is essential for any restaurant—without it, nothing works! It ensures that prices are fair, costs are covered, and there’s profit left at the end. It also helps avoid food waste and plan more efficiently, ensuring the long-term success of your business.
Staff shortages have long been one of the biggest challenges in the restaurant industry. To tackle this, you can optimize workflows using digital tools or automated processes to ease the burden on your team. Flexible working hours and targeted training programs also make your business more attractive to employees. Check out our articles for more tips:
– Six tips how to beat skilled staff shortage in your kitchen
– Foodservice: Less staff to combate the staff shortage
In times of staff shortage, effective staff planning is a must. It ensures that enough employees are available at the right time, reducing stress in the team and ensuring smooth operations. It also helps prevent overtime, keep labor costs under control, and improve team satisfaction.
To implement sustainability in restaurants, using regional and seasonal ingredients to reduce transport and minimizing food waste through better planning and repurposing leftovers are key measures. Energy-efficient equipment and reusable packaging instead of single-use products also significantly contribute to sustainability. Additionally, transparently communicating these efforts builds guest trust and strengthens their loyalty to your business.
Top articles
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Food PeopleNelson Müller: The man with many talents
The popular German star chef Nelson Müller runs several restaurants, is often on TV, is now also becoming a hotelier – and yet he does not stick to standard culinary fare. How does he do it?
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Food PeopleEmeril Lagasse: always kicking it up a notch
Emeril Lagasse isn't just one of the world's most popular chefs - he's also one of the wealthiest. True to his motto of "always doing a little better than the day before," he's climbed from the bottom to the top. What...