– It’s almost as if we have to offer the whole world just to get them to come for an interview, says Nick Horner. He is head chef at Nick & Jonnies at Gaffel and Karaffel in Stavanger. Horner has worked in the restaurant for eleven years. It has never been more difficult to get hold of people. – I know many people in the restaurant industry in Stavanger, and we are all in the same boat. It is very difficult to get hold of people, not to mention qualified labour. Lost many during the pandemic The catering industry lost many chefs and waiters during the pandemic. Some of them went to other industries. In the Stavanger district, there were several chefs who traveled offshore. A good number of the foreign workers went home. Several of them have not returned. – There is a very good labor market in Europe. And their conditions have improved. And then the cost level in Norway is high, something that makes it less attractive to move back, says Merethe Haftorsen, director of Nav in Rogaland. Merethe Haftorsen is director of Nav in Rogaland. Photo: Nav Rogaland At the same time, there is also record low unemployment in Norway. According to Nav, there are far more vacancies as cook, waiter and bartender than there are unemployed people with such skills. NHO said in its member survey for September that 52 percent of member companies within the travel industry were short of people. Restaurants and pubs are among those businesses. And 51 percent stated that they lose money because of it. Have to say no to catering and parties – I don’t think I’ve spoken to a single company that has enough people, says Bjørn Erik Sandvåg. Bjørn Erik Sandvåg is regional manager for NHO Reiseliv in Western Norway and chairman of Gaffel and Karaffel in Stavanger. Photo: Kjersti Hetland / news He is chairman of Gaffel and Karaffel, but also regional manager of NHO Reiseliv in Western Norway. – Some work long shifts, and some have reduced opening hours, he says. At Gaffel og Karaffel they have to say no to assignments such as catering and parties outside the house. – We would have liked to have taken them if we had had enough people, he says. And then it goes beyond the opening hours. – If we were to have been open as long as we wanted, I would have had to have had an extra shift. There are no restaurants that have that as of today, says the regional manager of NHO, and adds: – But the worst thing is that we can’t be as cozy as we would like to be. I have to run a little faster. And if it goes beyond the service, it is easy to lose guests because of it. So it’s a dangerous and vicious circle we’re entering into. Competing on wages One consequence of a lack of labor is that wages have gone up. Cooks can go from one employer to the other and negotiate. But with rising prices in several areas, Sandvåg is worried about what the consequences will be in the slightly longer term. – After the pandemic, I have been able to afford to pay better because the turnover increased, at least with us. But if things turn around this winter and people go out less, then I have less to pay out. And then I might have to reduce the staff. He says most people who take a job now expect to earn 10, 20, 30 kroner above the tariff. – Then I have to be part of the reset that is. – Will it be a problem for several restaurants? – It will be a problem for everyone, says Sandvåg.
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Great shortage of people in the catering industry – news Rogaland – Local news, TV and radio
