The recruitment problem of catering has always been a major problem in front of many catering bosses. With the constant impact of the changes of consumer upgrading, the way the restaurant enterprises employ people is also in the dark current. Supply and demand are not equal, information asymmetry, cognitive barriers and many other issues that were not prominent began to emerge.
The end of the Spring Festival is a new beginning for most office workers, but it is a huge test for restaurant owners. Every year, the restaurant "difficult to recruit" from here.
"In the past, the meat cutter's monthly salary was only 2,000 to 3,000, and now 4,000 to 5,000 can't be recruited," said Chen, who owns a Chaoshan Beef Hot Pot restaurant in Guangzhou, worrying not about business, but about the lack of employees.
This year in March, the old staff in the hot pot store gone a batch and a batch of new employees and a short time to recruit, the store business is booming, busy, the old Chen had to pull their relatives to the store to help.
Lao Chen's Chaoshan beef hot pot store, cut meat master gone a batch and a batch
"Relatives are very enthusiastic, but there is no professional skills, can only help in the front hall." Recruitment notices at the entrance of the hot pot restaurant have been posted since the opening of the restaurant after the year, and now more than a month has passed, but it still hasn't been able to fully solve Lao Chen's labor shortage.
Lao Chen's encounter is not an isolated case, every restaurant enterprise will face labor difficulties, recruitment difficulties, high labor costs. Catering bosses with limited labor costs and rising expectations of applicants has become the biggest helplessness and embarrassment between the employment relationship in the catering industry today.
Catering industry pay for three years without major changes
3 years ago, Beijing Guijie Street, 79 restaurant enterprises and the local trade unions signed a special agreement, requiring the minimum wage of chefs shall not be less than 3,700 yuan, the minimum wage of waiters 2,500 yuan.
Looking back today, such pay standards are still highly informative. In Lao Chen's hot pot restaurant, for example, waiters, dishwashers 2,500 to 3,000, the charge 2,500 to 4,500, meat cutter 5,000 to 6,000. In addition to the chef's salary than three years ago, the other positions in the salary compared to three years ago only a small increase.
From the overall data, the average monthly salary in the accommodation and catering industry in 2015, 3400 yuan; 2016, 3615 yuan, up 200 yuan. 3 years, the increase will not be too much of a deviation, the increase will still be around 200 yuan.
In the visit, many front-line employees to the red food network (micro-signal: hongcan18) reporter said that "do not see hope", their own service stores, catering industry momentum is getting better and better, but get their hands on the wages but little change, "every year the rent is 500. Much faster than the wage increase."
According to data released by the National Bureau of Statistics in January this year, the annual catering revenue of 3964.4 billion yuan in 2017, a year-on-year increase of 10.7%, but the nominal growth rate of the average annual wage in 2016 was about 6%.
In addition to inflation, the cause of employee sentiment is also due to the catering market in the past two years, the change in salary increase positions, salary increase time.
The first line of technical categories
Opening a restaurant, there is bound to be a chef, and in a way, the level of chef determines the survival of a restaurant.
But from the reflection of the first-line chefs, experienced middle and senior chefs' wages are relatively stable, instead of the bottom of the young chef's wage level in the last two years rose more.
A supervisory-level chef in Guangzhou told reporters, "Now the average restaurant chef's monthly salary is stable at 6K ~ 7K (not discussing positions such as executive chef in star hotels here), but instead those small chef's wages have risen fast, generally reaching 3K +, which was not the case before."
In his opinion, the main reason is that the current young people engaged in grass-roots catering is decreasing year by year, "in the case of an imbalance between supply and demand, it can only be solved by salary increases."
On the other hand, experienced masters are usually older, not good to change careers, but also more in pursuit of a stable life, compared to the easier to appease, the bosses in the case of limited costs, will not prioritize the wages of this part of the population.
The master chef has stayed in the kitchen for 5 or 10 years longer than the young apprentices, and has only gotten 3K more in salary, so can he not complain? Seeing this kind of promotion space, young people will still be willing to engage in this profession?
However, the vicious circle continues.
With the rapid development of the catering industry, the wage level of chefs in various sub-divisions has also begun to appear larger fluctuations. For example, the old Chen's Chaoshan beef hot pot, the former meat cutter's salary is only 2 ~ 3K, and then fired to 5 ~ 6K; crawfish shrimp burner, there have been restaurants offered 8K still can not be recruited.
And for the chef, can catch up with the explosive line, can only look at fate.
The first line of non-technical
"Catering development in the past few years is really good, a lot of shopping malls in the restaurant is the most lively place, but our wages have not changed much, a lot of other industries in the old folks heard about our wages later, we are persuaded to change jobs." A few days ago, the reporter's circle of friends appeared a lot of public jumpers.
Sincerely, as the job-hopper said, in today's soaring prices, the wage level of waiters in first-tier cities is still stagnant at less than 3K, and even if there is a slight increase, it is difficult for employees to feel at ease working in the restaurant.
But from the boss's point of view, soaring prices have also brought about an increase in costs, the software has to be on, the hardware has to be updated and replaced, the publicity must be there, and the ingredients can not be too inferior. Labor costs have naturally become the bosses to save the expenditure of the "lamb".
"Waiters because of low education, there is no career development, emergencies are also more, mobility was very large, you do not see a salary increase to retain people, anyway, this work is not much technical content, that is not as good as the market at a level, the recruitment of year-round, go to the change, can not be on their own to top a few days." The owner of a large skewer store in Chongqing said.
His store, only half of the waiters are young people, the other half is mostly uncle aunt, "they are more stable than young people, not demanding, work is not too bad, it's enough."
Skewer store waiters low technical requirements, naturally become a savings "preferred"
In the cost and job replaceability trade-offs, restaurant bosses are reluctant to the front line of non-technical positions to open a relatively high price, so these positions have been maintained at a stable low level of pay.
New catering new jobs new weather
With the Internet leaping into the catering circle in a big way, in terms of business model, brand marketing, product design and other aspects of the subversion brought about by the change, which makes the job setup of the catering enterprises have a new weather, the salary structure has also changed.
Some industry insiders said the impact of the Internet wave was extremely sudden for restaurants. "Not many bosses are ready to cope with the consumer upgrading, let alone start relevant talent training in advance. This has led to a talent gap in brand marketing and marketing exclusive to the catering industry, and restaurant companies simply can't wait to train their own talent."
Talent fault, how to splice?
In today's time for cost, poaching has become the only possibility. Le Caesar is one of the successful cases.
Chen Ning, founder of Le Caesar, said in an exclusive interview with Red Dining, "We have an IT department that maintains 20 people year-round, a chief information officer who was once an Internet expert at Huawei's 2012 lab, a 27-person brand marketing center, a chief marketing officer who was once head of market research for North Asia at Reckitt Benckiser (the parent of Durex, among other brands), and a design director who once undertook visual communication work at Lafayette to undertake visual communication work, and two directors of supply chain previously worked for ZTE."
Le Kaiser's team has no shortage of cross-border executives from famous companies
According to rumors circulating, Chen Ning offered salaries, basically in accordance with their salaries in the same position in the original industry, which are not short of millions of dollars in annual salary or equity incentives.
"The Internet, FMCG elite into the restaurant, involving branding, marketing, new media, IT, public relations and many other areas of the phenomenon, which is both the role of the current consumer upgrading embodied in the catering industry to follow the trend of subversive reform."
Song Yuanyang, co-founder of Shanghai Wow Fun Information Technology Co., Ltd. said in an interview with Red Dining Network, in the capital market continues to favor the catering today, the catering industry as a whole salary is occurring in a new round of upward cycle, "in terms of salary, the catering industry will inevitably be gradually converging with other high-tech industries to converge."
Conclusion
The catering industry in recent years, the level of pay has not changed much, but with the standardization, machines instead of basic services, talent cross-border and other gradual in-depth, we can already see the signs of change: the first line of part of the job salary is difficult to have too much change, and there is a risk of gradual elimination, and in the higher requirements of the job, the pay may be more and more close to the other industries.
Behind the changes in salaries and positions, there is bound to be changes in the demand for food companies and the market. So what are the changes in demand? How can we recruit better people with less money? How can you leave the talent behind? How can you make your paycheck worthwhile? Stay tuned for the next installment of the Red Meal Network's recruitment feature - Demand.
Author: Chen Mo