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Not Enough Cooks In The Kitchen

back to the coop

When it comes to the food and service industry, skill shortages are by-and-large what negatively effects businesses and stagnates profits – making up for approximately 69% of the biggest staffing issues according to SiteMinder. With the huge gap between supply and demand, government statisticians predict we could be short of 123,000+ skilled workers in hospitality by 2020.

What gives?

With the unmistakable trend over the last decade of cooking shows and the foodie-movement, chefs are now celebrities in their own right and have garnered the same adoration previously only reserved for the likes of Hollywood movie stars. But the world of an entry-level chef looks vastly different from the glamourised version seen on screens; with ridiculously long hours of labour that’s too messy and demanding to ever see the fruits of it immediately enough to want to press on. There’s a 50% drop-out rate for apprentice chefs and those with the wherewithal to strive in an industry despite a culture of ‘if you can’t handle the heat, get out of the kitchen’, are few and far between. So, with a food-obsessed culture that revels in the experience of dining-out (an average of 50 million meals are being served to Australian diners each week!), the huge gap between those who want high-quality food versus those who can make it, is taking more and more business owners on a walk down Struggle Street.

Putting the HEN in KITCHEN

According to one of Australia’s most respected chefs and global hospitality consultant, Glenn Austin, utilising supplier relations in alleviating the pressure on businesses when tackling skill-shortages is the way to go.

The first Australian to be voted into the World Board of Chefs and honorary life president of the Australian Culinary Federation, the seasoned (pun intended) industry expert says a viable option is to look into the companies you deal with and see what they can do to support your business. “I know for a fact that companies like M&J Chickens have gone from being a poultry supplier to being a total industry resource. They share their resources with you to help build and grow your business; they can develop signature products for you; and by giving a rock-solid guarantee of compliance, you can trust their food is safe,” he says. “This won’t necessarily replace the resource of having a top-quality chef, but what it will do is give you a greater sense of security.”

Where to from here?

Check our M&J’s Heat & Serve range – designed with the busy commercial kitchen in mind, this range of products enable speed of service, without compromising on quality products or gourmet tastes.

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