The Conversion

Thus, already in September 2011, 6000 posts in all areas of the hospitality industry remained vacant. 25% Were more than in the previous year, and in the meantime, the situation has worsened even further. This negative development is also reflected in the training of chefs particularly evident (14.4% less apprenticeship according to IHA). Who complain about half of the businesses now on revenues of 5 to 30 percent. A number of measures to meet the deficiency causes high costs.

Some measures are discussed in the industry, such as the low number of applicants to meet. But investment in the employer image, more advertising for jobs in the hospitality industry, as well as in-house training programs bring relief and cost much money but are the small and medium-sized companies do not sufficiently available. The large chains have an advantage here. The good news: there are well-functioning production systems, which in the long run even less expensive than the conventional strategies. The make it most successful industry. Methods of foodservice are increasingly applicable to small and medium-sized enterprises, since the necessary technical prerequisites are this affordable. Meanwhile in many companies there is a vacuum sealer and the technique of sous-vide cooking we treated more often in publications. Not only professionals can be relieved with another modern kitchen technology and their consistent application in a customized product information output system.

It is also possible with individual, freshly produced products, without the use of convenience high quality to provide faster service and that. Not only the stress is reduced, but also the costs. Goods and energy costs fall by prolonged durability and the use of shopping benefits. Also gets the crew only to a lesser extent professionals consists of even at peak times in hustle and bustle. The quality assurance is increasing still. The remaining workers produce Products and organize the management of quality, mostly temporary staff to perform the output. Esteem rises among all employees through demanding tasks, they are also more efficiently used and can therefore better be paid. This creates a total working conditions with which valuable professionals to the company be bound. So earlier I was wondering on my free days always what today again will go wrong about, if I’m not in the kitchen. With the new system I have in the free, really free, also by the head, although we now do much more. The guests return”just more frequently, says a chef and successful users. In an individualized program, gives you expertise and trained staff. The conversion of process requires detailed knowledge and experience in dealing with the different techniques. Partly, the offer and the recipes must be adjusted. This from the outset to avoid errors, the food security concern, recommends it to accompany the transition process from an experienced gastro coach. Birk pottery cooking pottery guest robe Consulting has a modular program developed by, that can be adapted to the individual circumstances of each operation. It includes the analysis of the actual situation, the changeover to an efficient production system, the training of staff and the long-term consolidation of the agreed quality standards. Restaurateurs who want to stand in the fight to employees and satisfied guests on the winning side in the future, have now carried out the possibility of a free potential analysis in her kitchen. They register just under or make an appointment under + 49 331 64749686.