The end of the Spring Festival is a new beginning for most office workers, but it is a great test for catering bosses. The "recruitment difficulty" of catering every year begins here.
"In the past, the monthly salary of meat cutters was two or three thousand yuan, but now four or five thousand people can't be recruited." Lao Chen, who runs a Chaoshan beef hotpot restaurant in Guangzhou, is not without business, but without employees.
In March this year, the old employees in the hot pot restaurant left in batches, but the new employees could not be recruited for a short time. The business in the store was so busy that Mr. Chen had to pull his relatives to the store to help.
Mr. Chen's Chaoshan beef hot pot restaurant, the meat cutters left batch after batch.
"Relatives are very enthusiastic, but they have no professional skills and can only help in the front hall." The recruitment inspiration at the entrance of the hot pot restaurant was posted after the opening of the year. Now more than a month has passed, and the labor shortage of Lao Chen has not been completely solved.
Lao Chen's experience is not a case. Every restaurant enterprise will face the problems of difficult employment, difficult recruitment and high labor cost. The limited labor cost of catering bosses and the continuous improvement of applicants' expectations have become the biggest helplessness and embarrassment between the employment relationship in the catering industry.
The salary of catering industry has not changed greatly for three years.
Three years ago, 79 catering enterprises in Guijie, Beijing signed a special agreement with local trade unions, requiring that the minimum wage for chefs should not be less than 3,700 yuan and that for waiters should be 2,500 yuan.
Looking back today, such salary standards are still of great reference value. Take Mr. Chen's hot pot restaurant as an example, there are 2,500 ~ 3,000 waiters and dishwashers, 2,500 ~ 4,500 Dutch workers and 5,000 ~ 6,000 meat cutters. Except for the chef's salary, the salary of other positions has only slightly increased compared with three years ago.
From the overall data, the average monthly salary of accommodation and catering industry in 20 15 years is 3400 yuan; 20 16 years 36 15 yuan, up by 200 yuan. In three years, the deviation of the increase will not be too big, and the increase will still be around 200 yuan.
During the visit, many front-line employees told the reporter of Hongcan. com (micro-signal: hongcan 18) that "there is no hope". The stores and restaurants they serve are getting better and better, but the wages they get have changed little. "Every year, when the rent rises, it is 500, which is much faster than the salary."
According to the data released by the National Bureau of Statistics this year 1 month, the annual catering income in 20 17 was 3,964.4 billion yuan, up 10.7% year-on-year, but the nominal growth rate of the average annual salary in 20 16 was about 6%.
In addition to inflation, the cause of employee sentiment lies in the change of salary increase positions and time in the catering market in the past two years.
First-line technology
To open a restaurant, there must be a chef. To some extent, the level of a chef determines the life and death of a restaurant.
However, judging from the reflection of front-line chefs, the salary of experienced middle and high-level chefs is relatively stable, but the salary level of young chefs at the bottom has increased greatly in the past two years.
A competent chef in Guangzhou told reporters, "At present, the monthly salary of chefs in general restaurants is stable at 6K~7K (the positions of executive chef in star-rated hotels are not discussed here), but the salary of those small chefs has risen rapidly, reaching 3K+ generally, which was not available before."
In his view, the main reason is that the number of young people engaged in grassroots catering is decreasing year by year. "In the case of imbalance between supply and demand, it can only be solved by salary increase."
On the other hand, experienced masters are usually older, are not easy to change careers, and pursue a stable life, which is easier to appease. Under the condition of limited cost, bosses will not give priority to the wages of these people.
The master stayed in the kitchen for five years, 10 years longer than the younger disciples, and only got an extra salary of 3K. Can you not complain? Seeing such a promotion space, will young people still be willing to engage in this business?
However, the vicious circle continues.
With the rapid development of the catering industry, the salary level of chefs in various segments has also begun to fluctuate greatly. For example, Mr. Chen's Chaoshan beef hot pot used to earn 2~3K for meat cutters, but later it was fired to 5 ~ 6k. The shrimp chef of crayfish once had a restaurant that opened 8K and still couldn't recruit people.
For the chef, whether he can catch up with the explosive behavior can only depend on fate.
First-line non-technical category
"The development of catering has been really good in recent years. Many restaurants in shopping malls are the most lively places, but our salary has not changed. Many fellow villagers in other industries have advised us to change careers after hearing about our salary." A few days ago, many open job-hoppers appeared in the circle of friends of journalists.
As the job-hopping person said, in today's soaring prices, the salary level of waiters in first-tier cities is still stagnant below 3K, even if it is slightly improved, it is difficult for employees to work in restaurants with peace of mind.
But from the boss's point of view, soaring prices have also brought about an increase in costs. The software on the website has to be improved, the updated hardware has to be replaced, the publicity must be available, and the ingredients must not be too inferior. Labor costs have naturally become the "lambs" for bosses to save money.
"Waiters don't have any career development because of their low academic qualifications, and there are many unexpected situations. The mobility is very large. You may not be able to keep people when you raise your salary. Anyway, this job has no technical content, so it is better to be at the same level as the market. Recruit all the year round, change when you leave, and if you really can't, you will come to the top for a few days." The owner of a large chain store in Chongqing said.
In his shop, only half of the waiters are young people, and the other half are uncles and aunts. "They are more stable than young people, and their requirements are not high, and their work is not too bad. This is enough."
The waiter in the chain store has low technical requirements and naturally becomes the "first choice" to save money.
Under the trade-off between cost and job substitutability, catering bosses are reluctant to pay relatively high prices for front-line unskilled jobs, so the salaries of these positions have remained at a stable low level.
New catering, new posts and new atmosphere
With the Internet striding into the catering circle, it has brought subversive changes in business model, brand marketing and product design, which has brought a new atmosphere to the post setting of catering enterprises and changed the salary structure.
Some insiders said that the impact of the Internet wave is extremely sudden for catering. "Not many bosses are ready to cope with the consumption upgrade, let alone start relevant personnel training in advance. This has led to a talent gap in the exclusive brand marketing and marketing of the catering industry, and restaurant companies simply can't wait to cultivate talents themselves. "
How to splice the talent gap?
Today, when time is used for cost, it is only possible to dig corners. Le Caesar is one of the successful cases.
Chen Ning, the founder of Le Caesars, once said in an exclusive interview with Red Meal.com, "We have an IT department with 20 people all the year round. The chief information officer used to be an internet expert in Huawei's 20 12 laboratory, and the brand marketing center has 27 people. The chief marketing officer used to be the head of market research in North Asia of Lijie (the parent company of Durex and other brands), and the design director used to undertake visual communication work in Galeries Lafayette. The two directors of the supply chain previously worked for ZTE.
Le Caesar's team is full of cross-border famous enterprise executives.
According to rumors, Chen Ning's salary is basically based on their salary in the same position in the original industry, including millions of annual salary or equity incentives.
"The Internet and fast-moving elites are stationed in restaurant enterprises, involving many fields such as brand, marketing, new media, IT, public relations, etc. This is not only the embodiment of the current consumption upgrade, but also the subversive reform of the catering industry to follow the trend."
Song Yuanyang, co-founder of Shanghai Woqu Information Technology Co., Ltd., said in an interview with Hongcan. com that the overall salary of the catering industry is undergoing a new round of increase cycle today, when the capital market continues to benefit catering. "From the salary point of view, the catering industry is bound to gradually move closer to other high-tech industries."
tag
The salary level of the catering industry has not changed much in recent years, but with the gradual deepening of standardization, machines replacing basic services, and cross-border talents, we can already see signs of change: it is difficult for some front-line positions to change much, and there is a risk of being gradually eliminated. In higher-demand positions, the salary may be closer to other industries.
Behind the change of salary and position, it is bound to be the change of food enterprises and market demand. So, what has changed in demand? How can we recruit better people with less money? How can we keep talents? How to make your salary value for money? Please pay attention to the next issue of the recruitment topic of Hongcan. com-Demand.
Author: Chen Mo