In association with
Do you have a plan to address diversity in your business?
don’t know what their plan is 2% 20% have no plan 16%
don’t yet, but are looking into it
62%
of leaders have a plan
development modules and masterclasses deliv- ered by team leads. One of its primary means of progressing employees’ careers is through mid-career apprenticeships. They allow team members to undertake anything from a Level 2 apprenticeship, which is equivalent to GCSE standard, to a Level 7 apprenticeship, equivalent to a post-graduate qualification. The Grand is also looking to introduce a culinary academy to progress chefs into more senior roles, working with an external provider. The survey also asked about diversity and
the promotion of women into senior roles. Last year analysis by Women in Hospitality, Travel & Leisure (WiHTL), showed that the
“The team and culture are
reflective on the
gender pay gap in hospitality, while lower than that in travel and leisure, had increased in the preceding 12 months from 4.2% to 5.2%. While 59% of recruiters said they had a plan
guest experience” Emma Bellwood, the Grand, York
for the recruitment and training of women into senior roles, 16% said they do not yet have a plan. Similarly, 62% of leaders had a plan to address diversity in their business. The recruitment crisis appears to be easing
and businesses across hospitality have made strides in building workforces that support and engage their employees. But with 65% thinking labour will continue to be a very sig- nificant issue, it’s clear this is not a moment for the industry to take its eye off the ball.
Better training will help people withstand the pressures of the kitchen
Colin Butler, UK and Ireland managing director, Unilever Food Solutions “The path forward around recruiting, training and retaining talent within our industry requires innovative solutions and a collaborative spirit. At Unilever, we’re
optimistic about the future and committed to playing a pivotal role in addressing these issues. “Life in a professional kitchen is undeniably demanding and our own ‘Life as a Chef’ research highlights the intense pressures chefs face, from staff shortages to long working hours, making it hard to find, train and retain labour. But despite challenges, we believe there’s a silver lining: the camaraderie and creativity that flourishes in the heart of the kitchen – this shared passion is what makes our industry so resilient and vibrant. “We believe comprehensive training and
development programmes are key to sustaining the momentum around recruitment, training
12 | The Caterer | July 2024
and retention. Our #FairKitchens initiative, co-founded in 2018, champions a more resilient and sustainable industry by prioritising the wellbeing of chefs and foodservice professionals. By providing leadership training, it empowers chefs to build supportive and productive kitchen environments. Strong leadership is essential for navigating the complexities of the modern foodservice landscape and fostering a culture of growth and innovation. “Creating a welcoming atmosphere from the
start is so important and by using onboarding checklists for new starters you can help to integrate staff smoothly, setting the stage for a positive workplace culture, enhancing job satisfaction and reducing turnover. “Inclusivity and diversity are critical for the industry’s future and the survey shows a clear recognition of its importance. It is vital that we promote inclusive workplaces, ensuring that every chef feels valued and respected, enriching the culinary landscape and fostering innovation.
“Mental health support is another
cornerstone of #FairKitchens – offering free training and guides to equip chefs to handle the stresses of the job and support their teams. A healthy, balanced work environment not only improves retention but also boosts overall productivity and creativity. “Finally, creating a safe space for
constructive communication is critical, and we should encourage open and positive dialogue in order to resolve conflicts and build stronger teams. When people listen and support each other, the entire kitchen benefits. “The foodservice industry is undoubtedly
facing challenges, but by coming together we can turn these challenges into opportunities. At Unilever, we’re dedicated to creating a thriving, inclusive and sustainable future for all culinary professionals. Let’s continue to celebrate the culinary spirit and inspire positive change throughout our industry.”
www.thecaterer.com
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