The hospitality sector is at a critical juncture, grappling with a significant talent deficit that has resulted in over 100,000 job openings and persistent recruitment difficulties.
In the latest episode of the Footprint Podcast, produced in collaboration with Nestlé Professional, industry leaders share strategies to attract and retain the next generation of talent. Hosted by Nick Hughes, associate editor at Footprint, the episode features a panel of experts addressing one of the industry’s most urgent issues: making hospitality an appealing and sustainable career option for young individuals now and in the future.
Among the guests are Amanda McDade, national head of careers and education at Springboard; Steven Edwards, chef and owner of Etch in Brighton and Hove; Julia Jones, head of sustainability and corporate communications at Nestlé Professional; and Martin McDonald, apprenticeships lead at Sodexo UK and Ireland.
The discussion begins with an exploration of the staffing shortfall, which continues to hinder hospitality businesses. Amanda McDade notes that despite efforts to rebound from the COVID-19 pandemic, pre-existing shortages remain.
Amanda McDade points out that businesses are increasingly addressing the barriers young people face when entering the sector, stating, “Hospitality as an industry is trying to address some of those barriers that young people particularly have in coming into the sector.”
Steven Edwards, Chef and Owner of the Michelin Plate restaurant Etch, shares his experiences with adapting his business to be appealing to employees, emphasizing flexibility and fair pay. “We’ve had to adapt our business to be an attractive proposition to an employee looking to work with us. For example, we’re only open four days a week, Christmas and New Year off… while paying the Brighton living wage as an entry-level salary.”
Julia Jones, representing Nestlé Professional, emphasizes the brand’s commitment to developing young talent through sustainability and education initiatives. She states, “It’s vital to attract young people to the industry when they are still in school because if they aren’t exposed to hospitality as a career early on, they simply won’t consider it.” Initiatives like the Nestlé Professional Toque d’Or® and collaborations with programs like Springboard’s CareerScope have been key in inspiring future generations.
Martin McDonald elaborates on how Sodexo’s apprenticeship programs are helping cultivate a workforce prepared for the future. He explains that these apprenticeships provide the necessary hands-on experience for young people to excel in the hospitality industry and play an essential role in addressing recruitment challenges.
The panelists agree that cooperation among education, businesses, and government is vital for fostering an environment that can attract and retain young talent. They stress the importance of industry engagement with schools and providing young people with real-world experiences to showcase the opportunities within hospitality.
To listen to the full podcast, follow this link: Sustainability Bites in association with Nestlé Professional. Episode 4: The future of talent in hospitality & foodservice
