Instability in the F&B industry persists

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Despite the move to a new stage of re-opening, or perhaps because of it, many local food businesses have experienced difficulty in filling out their staffing ranks.

Even with capacity at restaurants increased for indoor dining, uncertainty remains in the industry.

“Everyone is looking for help. With the pandemic, anybody that was in the industry panicked and had to find jobs elsewhere. And they’re not going to come back to this industry because it’s unstable right now,” according to Jammie Monk, executive chef at Puddicombe House in New Hamburg.

At Little Mushroom in Cambridge, and with new operations at Descendants Beer and Beverage Co. in Kitchener, owner Stephanie Soulis says lockdowns are “a sour taste” for employees seeking that stability.

“Our last sous chef left to work in a long-term care [home] kitchen because it was steady no matter what,” said Soulis who pays staff a higher-than-standard wage for the industry.

The topsy-turvey nature of the industry continues to see people leave and not return, she said, adding one of her cooks left the industry to become a carpenter and her former front-of-house manager is in the concrete business now.

To read more, please visit CBC-KW.

[Jammie Monk banner photo/]

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