In the past National Day and Mid-Autumn Festival holiday, this contradiction is particularly prominent.
Why?
With the "May Day" is different, this National Day Golden Week is the normalization of the epidemic under the real meaning of recovery, cross-provincial tourism is very hot, National Day holiday **** received 637 million domestic tourists, which led to the food and beverage consumption is not low.
According to data released by the Ministry of Commerce on the 8th, the eight-day holiday national retail and catering key monitoring enterprise sales of about 1.6 trillion yuan, the average daily sales than last year's "11" Golden Week growth of 4.9%.
In addition, reunion banquets, wedding banquets, birthday banquets, family and friends banquets these first half of the banquets have been suspended in this long vacation piling up.
Tourism and banquets, become the main driving force of the double holiday catering industry, popular tourist cities in the chef is finally back to "busy", but there are chefs feel less customers.
"It's too busy! It's 2-3 times more crowded!"
From the closure of the city, unsealing and then to the National Day Golden Week ushered in a large number of tourists, Wuhan's Feng finally re-experienced in the back of the kitchen sweating, busy feeling, joy, joy has been overflowing in his face.
Li Hongfei, who did the frying pan in Miyun, Beijing, made the same sound, "It's like spending eight springs and autumns."
Li Hongfei introduced, Miyun although far from the city, but because of the local attractions such as Miyun Reservoir and Gubei Water Town, in the National Day Golden Week attracted many tourists in downtown Beijing and the surrounding areas.
In addition to the catering consumption brought about by tourism, the various banquets organized in piles are also the motivation for the cooks to be busy.
Also in Hubei, Jingzhou, a four-star hotel to do frying pan Xiao Jiang in this double section of a **** to do nearly eight hundred tables of banquets, just October 1, there are more than two hundred tables.
Xiao Jiang every day to work overtime for four hours, in addition to eating is to work, but finally get their hands on overtime plus bonuses only more than a thousand dollars, "tired and happy, this year, it is not easy to earn money, to the first half of the months have stopped to earn back."
Even in Suining, Sichuan, Chen Junliang also said that this year's long vacation restaurant's daily turnover surprisingly restored to the same daily turnover with a few days before this year's Spring Festival, that is, restored to the turnover of the epidemic before, "our side of the tourists are less, but there are a lot of banquets, the back of the kitchen manpower is not enough, are overtime to catch up with the."
In contrast, some of the chefs in non-hot tourist cities can clearly feel the decrease in traffic, and can only envy other peers.
Zhai Guizhong in Weifang, Shandong Province, believes that this is because the locals are going out to play, he said with a sigh: "People who have money to spare are going out to travel, most of the other people stay at home to cook their own meals, the double holiday simply do not have any guests."
In Huizhou, Guangdong, Master Dai also has a deep understanding of this.
According to the master Dai introduction, their store mainly do loose single, double holiday business has recovered well before, but during the long vacation, the locals are going out to travel, guests, but a lot less, "my friend's hotel banquets every day, listening to him say that this October are booked up, and the other does not do banquets of the store is not much of a guest, too envious of them. "
There are also chefs who believe that the end of this year there will be a good time for the banquet outbreak, because the restaurant companies began to re-recruitment.
Huang Lijun, also in Dongguan, Guangdong, said that this year's National Day Golden Week, many friends said that the hotel banquets a lot less, even his own hotel banquets than the same period last year less than one-third of the number of ordinary casual guests are not much.
But unlike others, Huang Lijun did not worry because of the National Day cold, but on the contrary, the end of this year is very confident.
"Guangdong will rarely be in the first and fifteenth "wine", so many people are out of the travel, but December are good days, especially suitable for marriage, birthday banquets and so on, our hotel booking alone has more than 1,000 seats, and I'm sure the number of banquets will be added."
This is the first time that I've seen a lot of people in Guangdong. "
Huang Lijun straight, their hotel has begun to prepare to recruit more chefs, for the end of the "hot business" in advance to prepare.
Chen Junliang also told Red Kitchen Network, they can see a lot of recruitment information before and after the National Day, "some stores because of the previous layoffs cut too hard, resulting in too few people in the kitchen can not take a large single, they are in a hurry to find people; some stores are in the New Year's Eve preparations, after all, this year's Spring Festival, the national food and beverage industry almost stopped, and next year, we must be a good way to go! 'Compensation' back."
It is not difficult to see that the long vacation on the catering recovery has played a very huge role in promoting, in a variety of tourism and banquets driven by a lot of chefs are busy, many restaurant companies have been recruiting chefs from the National Day.
But those chefs who are still waiting for work have found jobs?
In fact, as early as before the National Day, there are a lot of people in the chef group to publish the recruitment of temporary workers, part-time and shift replacement needs:
In the National Day recruiting during the same:
There are also in the end of the National Day recruiting, and even said that "craftsmanship on the average":
These phenomena
All of these phenomena are enough to show that many restaurants are really in a "labor shortage" predicament.
The reason behind this is simple: too many chefs have been laid off and forced to change jobs because of the epidemic.
In February of this year, the catering industry began to resume work, many restaurant companies in order to reduce costs, layoffs, leaving only a number of "all-around" chef, and was laid off chef, had to choose to go to other industries to earn a living.
As the post was cut more to play the load, cutting boards, food and tail pots of these workers, small workers, most of them are also by the younger chef as, which makes them the cost of switching to become very low, can quickly adapt to the new industry and work.
As long as the change of profession is successful, they are destined not to return to the chef industry in a short period of time, or even change profession to the end.
Li Hongfei introduced: "This year, because of the epidemic, a lot of chefs have changed careers, there are many around me."
Chongqing, a hotel chef Li Chengbo also believes that the original this year because of the epidemic to change the line of work more people, most of the people after the change of line of work is not willing to do the kitchen, "young people's mindset is not like the previous, the holidays must be rested."
When the long vacation as a catalyst to promote food and beverage consumption "catalyst", food and beverage natural fast recovery, but those who are not fully equipped with back of the kitchen manpower of the restaurant business will appear to be caught off guard, can only "temporary huddle" to recruit people, even if it is to find someone to replace the shift or not.
But most of the chefs who were previously laid off have already switched to other professions, and it's not surprising that they can't recruit.
But red kitchen network also found another phenomenon: even after the National Day, there are still chefs in the chef group to find a job:
On the one hand, the face of the rapid recovery of food enterprises has led to a serious shortage of manpower, on the other hand, there are chefs to the middle of October can not find a job.
Behind the seeming contradiction, it all boils down to a mismatch between supply and demand.
Li Chengbo said, the National Day holiday is the lack of waiters, food workers, playing these basic positions, without too high technology and too much labor costs.
Therefore, the wages offered by the restaurant companies are not attractive.
In a chef group, RedChef.com observed that the latest local recruitment information in Chengdu, the playing load only open 3,000 yuan, cutting board is only 4,000 yuan.
Even the frying pan, most of the salaries offered by restaurant companies do not exceed 6,000 yuan, even in Beijing, only 8,000 yuan.
It can be said that this is not far from the chef's salary ten years ago.
However, ten years ago, the prices of housing, prices and now can not be the same day, such a level of pay, I am afraid that many stay at home cooks can not accept.
As Li Hongfei said: "Now everything is expensive, if wages do not rise, do this business will certainly become less and less."
And in Liaoning Fushun Zong Yang judgment, the reason why the bosses are short of people but still open so low wages, because they always think that these positions are not short of people, "you love to do not do, anyway, you do not do someone to do."
In this case, the restaurant, the chef and the two sides are not able to work together smoothly, but also the formation of the restaurant "labor shortage", the chef can not find a job in the status quo.
Therefore, some chefs choose to wait at home, through the chef group, circle of friends to slowly find a job.
Zong Yang confessed: "To be honest, we have chefs on our side have been at home."
Xia Daqing, head chef of a hotel in Wuhan, stood in the back kitchen manager's point of view, said: "Until now, I know a few chefs who prefer not to work every day to stay at home, but also not to go to those kitchens where he feels that the wages are low, and I don't know where his money comes from."
Zhai Guizhong is very disdainful of this: "Instead of waiting at home, it is better to take the initiative, even if you go to the stall."
Of course, there are also chefs who would rather be underpaid, but also in the stable business of the old store to put down roots.
"Listen to me now this store old man said, before the head chef eight thousand, the head pot six thousand five, and then because of the epidemic, the head chef and the head pot are gone, and then later, all the chefs who joined the job will only give 5000, not a dime more."
So, like Zong Yang, a chef in a fourth-tier city with family pressures, even if the wages are suppressed, because he knows in his heart, he needs stability.
"Last year, there are stores open 6000 to find me I do not go, but this year there is no way, in a small city I can only find a stable enough store, anyway, the heart expects this year to earn a steady 5000 per month is not bad, to find their own balance, stay up this year and then say.
There are also chefs who simply go to other cities to find opportunities.
Red Kitchen Network previously reported that in Nanjing, a state-owned hotel serving as a cold dish supervisor of the master Jin after the resumption of work was a pay cut of 1,000 yuan, the back of the kitchen only left him alone, with a new little brother is responsible for the entire cold dish between the work of the output.
According to Master Jin, the same cold dish supervisor, but in Shanxi, this new hotel gives the salary directly doubled, and under the allotment of five people.
"Fortunately, when the courage to change the city development, but also lucky to meet a coal boss, than has been staying in Nanjing, a person to do the work of a few people, but also be a pay cut, to be much better."
This National Day and Mid-Autumn Festival holiday, indeed "hard" to promote the catering industry a long time ago to resume work of the chef have re-"busy" feeling, but on the other hand, there is also a chef "labor shortage! "
No, it's not the chef.
It is not that chefs are not looking for work, because the conditions offered by the restaurant companies can not impress them.
The chefs who have changed their profession are no longer turning back, and even the chefs who have been staying at home because they are too old to change their profession are unable to accept such conditions.
In this regard, the red kitchen network suggests that everyone:
1. If you are in a small city has not found a job in the kitchen friends, it is recommended to go to the big city to break into the city to find opportunities for those who are looking for a fast recovery of food and beverage, lack of people;
2. If it is in a big city, but has been changed in the kitchen friends, it may be worthwhile to take advantage of the industry is now missing, to see if there is an opportunity to go back to the chef industry;
3. If it is already have a job kitchen friends, it is recommended not to be double-minded, sink to do a good job, because the world outside is not yet very peaceful.
Let's look forward to the next year, the chef industry will be better than this year.
Author | Sima