A shortage of skilled workers dominates the current gastronomy sector. At the same time, digitalization is advancing inexorably and opening up new markets. Will this lead to a revolution in personnel policy?
Since the restart of gastronomy, guests have returned, but there is a shortage of staff everywhere. This is also the case in the service sector: not a phenomenon of the post-lockdown period, but the shortage of skilled workers has become increasingly acute due to the far-reaching regulations that have been put in place to contain the coronavirus. The staffing gaps in many businesses are wide – even though there was less supply and more demand in July 2021; there were 20,356 unemployed people for every 8,489 vacancies in the Austrian hospitality industry. But people in the catering industry are still irreplaceable. Still? Companies around the world are working on advancing automation through high-tech robots in restaurant operations.
One of these is the Swiss marketing agency Precom Group AG, which specializes in digitalization in the catering sector. “Service robots could be an alternative to save restaurants from the worst,” says Managing Director Thomas Holenstein, explaining one way out of the staffing crisis. “Their acquisition costs are still high. But it’s worth it, because the artificial intelligence relieves their colleagues and works quickly and efficiently.” The advantages are obvious for Holenstein. They are already being used in the “Momoda” in Graz, for example.
Every human specialist rightly needs time to regenerate. Despite the statutory rest periods, even a skilled worker can be tired or simply not perform at full capacity. Not so a robot: it is just as fit at five in the morning as it is at half past one at night. He doesn't need a vacation, is never sick and never quits. It doesn't need statutory rest periods, and it doesn't know the meaning of listlessness or quitting. Once programmed, it only needs electricity to function.
Skilled workers in the hospitality industry often work in shifts. Whether early, late or, in the hotel industry, night shifts, nobody can do all this without interruption. A robot can! Ideally, it should not just replace one skilled worker, but more. It can easily take over several shifts in succession, which makes it extremely efficient. If used wisely, they can even increase productivity: in Shanghai, for example, there are two famous robots, Kona and Koya, which produce noodle dishes with extreme speed. They are also an attraction, drawing in guests. Other robots are also top performers: Non-humanoid service staff, for example, carried away up to four times more dishes than a human. All of this saves the employer considerable costs. The potentially high acquisition costs therefore quickly pay for themselves.
Catering is often no longer in demand among young people. Fewer trainees also means fewer skilled workers, which creates staff shortages.
This is where service robots come into their own! Because they are constantly learning and taking on ever more complex tasks. Their sensor technology is improving and their software is becoming increasingly sophisticated. This is what the future could look like: With one or more robots, perfect personnel planning is very easy. At most, there will be a lack of staff when the robot is undergoing maintenance.
All experts agree that pandemics will accompany us into the future. Social distancing remains just as important as perfect hygiene.
Robots as service staff are a good solution: they cannot infect anyone and still ensure that guests feel comfortable in the hotel or restaurant.
Every new employee needs a training period. The fact is that the instructor has double the work during this time, while the new employee works at half capacity. The workload is high during the induction phase. If there is also a high turnover of staff, such training periods are needed again and again.
Robots, on the other hand, only need to be programmed for their new tasks. Once this has been done, they immediately contribute their full manpower. This completely eliminates the training period. Work progresses more quickly because all employees can devote themselves fully to their work.
Several companies are now touting their innovations on the emerging market - even if the industry itself still seems to be skeptical. These include the burger robot from the American start-up Creator, which is supposed to make 400 burgers an hour, and the app-controlled serving robot from the start-up Cedar Robotics from Seattle. But drinks can also be served without human intervention: For example, by the coffee robot from Cafe X or the cocktail robot from The Tipsy Robot. The machines produce at least one drink every minute.
However, the robots are currently unable to respond flexibly to individual customer requests. The fear is that the savings could come at the expense of service quality, even if the machines always have a smile ready for the guests and promise safety in everyday catering work thanks to sensor, braking and balance technology. One thing is certain: nothing can replace personal contact and personal service. However, we must quickly come up with alternatives for skilled staff.
With “Tacos From Dusk Till Dawn”, Danny Trejo, probably Hollywood’s most charismatic villain, not only delivers a cookbook, but also a very personal insight into his life. This book is a journey through the flavors of Mexico, the hustle and bustle of Los Angeles and the eventful life story of a man who went from prison inmate to celebrated actor and successful restaurateur.
The book is more than just a collection of recipes – it tells the story of Trejo’s rise and his roots. In short anecdotes and longer stories, he describes the highs and lows of his life, from his childhood in poor circumstances to the establishment of his restaurant chain “Trejo’s Tacos”. It becomes clear that Trejo’s love of Mexican cuisine is not just a backdrop, but is deeply rooted in his story.
With 75 recipes, the book offers a colorful variety of dishes: from classic tacos and quesadillas to aromatic dips and salsas to sweet temptations such as donuts and churros. The vegan variations, such as the cauliflower tacos, are particularly praiseworthy, proving that Mexican cuisine can also be interpreted in a light and modern way. The recipes are down-to-earth, uncomplicated and use ingredients that are easy to source – ideal for both amateur cooks and professionals looking for new inspiration.
Trejo manages to capture the vibrancy and diversity of Los Angeles. Between the recipes are stories about his family, encounters with friends and the Latino culture that has shaped him. The casual, humorous tone of the book makes it a real pleasure to browse through. At the same time, you can sense the respect Trejo has for Mexican cuisine – and that makes every recipe authentic and approachable.
Info:
Edition Michael Fischer / EMF Verlag
978-3-7459-1082-7
224 pages
What can gastronomy expect in 2025? The new Future Menus Report from Unilever Food Solutions shows four food trends that are changing kitchens around the world: from street food to Michelin-starred cuisine to multi-sensory dining experiences. Discover all the insights now!
“200 x Italy – The XXL Cooking and Baking School” is a real feast for all lovers of Italian cuisine. This set of two comprehensive cookery and baking books takes us on a culinary journey across Italy – from the Alps to Sicily. With over 200 authentic recipes and numerous background stories, it invites you to experience the diversity and tradition of Italian cuisine directly in your own kitchen.
We are particularly impressed by the range of recipes, which really doesn’t leave any area out. From classic antipasti to hearty main courses such as risotto alla milanese or arancini to sweet temptations such as torta della nonna and amaretti, there is something for every taste. The clear instructions make cooking easy even for beginners, while experienced amateur cooks will be inspired by the variety of dishes to try something new.
The lovingly designed reports, anecdotes and atmospheric photographs are a highlight of the book. They manage to perfectly capture the charm and joie de vivre of Italy and convey a feeling of dolce vita that goes beyond the mere preparation of the recipes. The stories about traditional festivals and regional specialties make the book more than just a collection of recipes – it is a declaration of love to Italian cuisine and culture.
Info:
Edition Michael Fischer / EMF Verlag
ISBN 978-3-7459-2288-2
640 pages
Since the restart of gastronomy, guests have returned, but there is a shortage of staff everywhere. This is also the case in the service sector: not a phenomenon of the post-lockdown period, but the shortage of skilled workers has become increasingly acute due to the far-reaching regulations that have been put in place to contain the coronavirus. The staffing gaps in many businesses are wide – even though there was less supply and more demand in July 2021; there were 20,356 unemployed people for every 8,489 vacancies in the Austrian hospitality industry. But people in the catering industry are still irreplaceable. Still? Companies around the world are working on advancing automation through high-tech robots in restaurant operations.
One of these is the Swiss marketing agency Precom Group AG, which specializes in digitalization in the catering sector. “Service robots could be an alternative to save restaurants from the worst,” says Managing Director Thomas Holenstein, explaining one way out of the staffing crisis. “Their acquisition costs are still high. But it’s worth it, because the artificial intelligence relieves their colleagues and works quickly and efficiently.” The advantages are obvious for Holenstein. They are already being used in the “Momoda” in Graz, for example.