Staff shortages are leaving German restaurants empty.

Staff shortages causing German eateries to become bare.

Mario Schulz operates the "Zur Gerichtslaube" restaurant in Berlin. His landlord has openings for six personnel, yet cannot find any applicants. The employment office hasn't been helpful, nor have job postings yielded any results. Schulz would appreciate more pressure on the jobless.

Lunchtime arrives, and the venue's tablecloths and red runners cover the tables, with golden candlesticks standing tall at the center. The "Ratsherrenstube," located on the second floor, can host 60 guests. Guests could sit on dark wooden chairs and admire the light-colored vaulted ceiling with its brick arches. However, the room remains empty.

If Schulz had his way, the Ratsherrenstube would be bustling with guests: "We could start operating today," says the owner. He is seated one floor below, on the first level of the Gerichtslaube. Down here, the smell of sauerkraut fills the air, cutlery clatters, and waitresses bring beer mugs and ice cream legs to the tables. Yet, the upstairs area remains void.

Ongoing Pandemic Challenges

Schulz must hire three chefs, two servers, and a kitchen assistant. These staff members would allow Schulz to manage the second floor and restore revenue to the Ratsherrenstube. Schulz estimates a daily loss of €3000 in sales. Many in the sector face similar issues.

After the pandemic, several employees left their previous jobs, causing numerous vacancies. The hospitality industry comprises 20,000 vacancies in 2022 - an impressive number considering the industry has been struggling. According to the Federal Statistical Office, industry turnover is still below pre-crisis levels, including the number of people employed.

Fluctuation is common in the catering industry, but post-pandemic, there's been no source of new recruits, says Schulz: "The staff market is at its lowest point." Schulz spends €600 monthly on job ads online, yet has had no success. Before the pandemic, he never advertised for staff. Schulz expresses his shock at the current condition.

"The Staff Market is at Rock Bottom"

Schulz's restaurant is in a side street of Berlin's historic Nikolai region, situated between the Rotes Rathaus and the Spree. He pays more than the average salary, even for dishwashers. Some of his employees quit during the pandemic, but suitable replacements have been hard to find.

The employment agency offers no assistance, complains Schulz, only reaching out a few times a month to check if the posted vacancies are still active. However, there's one noteworthy exception: in September 2022, they contacted him to close a job listing due to ineffectual results. Schulz chuckles caustically.

The employment agency's press representative cannot fathom that Schulz is struggling alone: they advise both the jobless and employers, seek solutions tailored to the situation, suggest vacancies to the jobless, visit job sites, and collaborate with employers to determine potential training options.

"More Pressure on the Unemployed"

In contrast, Schulz's desired approach has more pressure on the jobless. He believes the financial disparity between his employees' and those receiving welfare is too small. Schulz doubts more people would take jobs as cooks, servers, or cleaners if benefits were reduced.

Schulz has encountered positive experiences with immigrants. "They work really well," says Schulz happily. But again, the German authorities create hindrances. A Syrian chef applied for a role with Schulz, who narrates: "They made it difficult for him." The young man had to wait three and a half months for his work permit.

Schulz waited with him and ultimately succeeded: the man has been a chef at the Gerichtslaube since October. At the Gerichtslaube, which holds a fully equipped kitchen on the second floor, waiting to cook, simmer, and hiss. At the Gerichtslaube, where Frederick the Great's portrait stares underwhelmed on the wall.

Why can't Schulz just pay more and hire more staff? After all, he'd make more money with more employees. However, the math isn't that simple for Schulz. "People have demands, so I'd have to raise the price of food by ten euros," he says. He wants his customers to keep coming back, so he can't just increase prices "because someone wants to be a rich judge." Some applicants expect a net salary of 3,000 euros per month, plus tips. But Schulz's full-time kitchen staff usually earn around 1,800 euros net per month, which is decent for this type of job.

Gerichtslaube, the restaurant, generates around two million euros in revenue annually. Schulz is hesitant to discuss profits, but he does mention that he can't save any money and is far from closing. He credits his dedicated employees, some of whom have been with him for over a decade, for this success. He tries to keep them happy with perks like vacations, fair schedules, and even covers transportation costs for them.

The team's hard work has paid off because the business isn't struggling, but opportunities for growth exist if there were more staff. The landlord agrees, saying they're doing okay but could be doing great with more help. Today, though, there's a silver lining: a 1952 high school reunion is happening, and the attendees, who have been patrons of Gerichtslaube for 20 years, are allowed to dine in the Ratsherrenstube afterward as a special treat.

A young woman enters the restaurant. Schulz asks, "Should I end this report with a positive note?" He replies himself by presenting the woman. A new waitress, this is her first day on the job. Was the recruitment process worth it then? Schulz chuckles and shakes his head, saying, "It's all about personal connections."

Read also:

The Federal Employment Agency has struggled to address the 'skills shortage' and 'staff shortage' prevalent in the gastronomy sector in Berlin, such as at Mario Schulz's "Zur Gerichtslaube" restaurant, where he's been unable to find suitable candidates for six job openings.
The 'Corona measures' have exacerbated the staffing issues in the gastronomy sector, causing a 'skills shortage' and 'staff shortage' that has affected many eateries, including Mario Schulz's "Zur Gerichtslaube" in Berlin, which is currently experiencing a daily loss of €3000 due to the lack of necessary staff.
The 'staff market' in Berlin's gastronomy sector is at its 'lowest point,' making it challenging for establishments like Mario Schulz's "Zur Gerichtslaube" to fill vacancies for chefs, servers, and kitchen assistants, further exacerbating the ongoing 'skills shortage' and 'staff shortage' in the industry.

Source: www.ntv.de