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Waiters, clerks, cooks. In Evreux (Eure), like everywhere in France, hotels and restaurants are struggling to recruit. Some establishments are innovating to attract employees.
Eleven employees in rooms and in the kitchen pampered by their boss of “Old Gabelle” from Evreux. They now have two and a half days of rest per week and even holidays for the end of the year holidays. “This is a first, usually we are open between the holidays”, underlines the manager. To give up the turnover of the holidays, a bad for a good since this argument which allowed the restaurant to retain some of its employees. “In catering, it had never happened to me to have my Christmas and my New Year’s Day”, notes the establishment’s bartender.
More free time and a better salary, the recipe for hiring according to the restaurateur. “We increased wages by 10-15%”, he believes. A decision whose impact on the card is already starting to be felt, with prices revised upwards. But faced with the labor shortage, increasing wages is not a financially viable solution for all establishments, which must replenish their cash flow. The recruitment issue will be at the heart of negotiations in the hotel and catering industry, which begin on November 18.