With the steady recovery of the economy and the further release of consumption potential, the flow of customers in restaurants has also rebounded, and at the same time, it has encountered new troubles such as waiting for more than 3000 places, more than 100,3200 single-store numbers, and restaurant business is hot but difficult to recruit "professionals". Recently, a reporter from Beijing Business Daily visited and found that restaurants such as Haidilao, Banu Hairy Belly Hotpot, and Chef Fei's Chili Stir-fried Meat all had to wait for more than <> for weekend night dining, and the number of Hu Da Main Store queued up to <>. While the business is booming, the demand for labor still exists, and recruitment information such as waiters, vegetable delivery staff, side dishes, chefs, etc. have appeared in front of many restaurants and related platforms, but compared with the situation that it is difficult to find short-term workers with high salaries before the Spring Festival, the employment demand of catering enterprises has also undergone new changes, and experienced "professionals" have become the first choice.

The single store number exceeds 3000

Passenger flow surpassed 2019

"Immortals sad February and March", every year in the second and third months of the lunar calendar, it can be said that the catering industry has begun to enter a weak off-season, and this year the queue is lively. Recently, a reporter from Beijing Business Daily found that whether it is a working day or a rest day, many restaurants have waited for seats, especially during peak dining hours, waiting for more than 100 tables, and individual brands exceeding 1,000 tables.

At 2 p.m. last Friday, a reporter from Beijing Business Daily saw at the scene that Yunnan cuisine, steamed stone pot fish, and Ma Liuji in Yunnan Pond, located in Vientiane Hui, Qinghe, still needed to wait for half an hour. During last Sunday's evening market, Changsha's celebrity Fei Chef Fried Meat Xidan Joy City usually picks up the number around 3:50 p.m., and five minutes before the start, more than 5 consumers came to queue up to get the number. Around 20:5, the small table was already lined up at number 230, and there were 175 tables waiting in front. The first store in Beijing at the nearby Dongfa Road Tea and Ice Hall also has many waiting customers, with about 70 tables waiting.

At the same time, the waiting data of the online numbering mini program can better reflect the enthusiasm of catering consumption. A reporter from Beijing Business Daily noticed that it is no longer an isolated phenomenon that restaurants are waiting for more than 5 places. For example, the Banu Hairy Belly Hotpot Century Jinyuan Store had 121 tables at 101:110 p.m. last Saturday, and the Xinzhongguan store had <> tables. The same is true for Haidilao, which is also a hot pot brand, for example, Haidilao Zhongfa Baiwang Store has about <> tables waiting for small tables alone.

However, many catering people said that the "fireworks" of Beijing catering have continued to heat up since New Year's Day. The relevant person in charge of Hu Da said that since the beginning of New Year's Day this year, the customer flow has continued to grow significantly, and the 4 stores in Beijing have received about 5000,2 people a day, and the queue for lunch has begun to last until 30:3200 a.m., and the queue for a single store of Hu Da main store has reached 2019,15, and the customer flow and revenue have increased by about 2019% compared with <>. The main Huaiyang cuisine has the same feeling, according to the relevant person in charge, the current attendance rate is high, the customer flow has exceeded <>, and several stores have set new highs.

Recruitment demand is unabated

Experience into "fragrant food"

As restaurant business grows, so does the demand for restaurant recruitment. When the Beijing Business Daily reporter visited and investigated, he found that there were recruitment information for waiters, chefs, etc. in front of many restaurants and on the recruitment platform, and the official website of the Beijing Chaoyang District Human Resources and Social Security Bureau also released recruitment information for catering enterprises such as Lele tea, Starbucks, and Xiaohang Pear Soup.

In fact, the employment problem in this year's Spring Festival is more obvious than in previous years, even if the restaurant offers a high price of 800 yuan per day and a monthly salary of up to 6000,3 yuan, there are still many employment gaps, but according to a number of restaurants and employment platforms, the current salary has returned to the normal level. But. A relevant person in charge of a third-party flexible employment platform told the Beijing Business Daily reporter that March every year is the golden period for recruitment, and from the platform data, the current labor is sufficient, and the enterprise side is more "cautious".

The so-called "prudence" is more about changes in recruitment conditions or needs. After making a number of recruitment calls, the Beijing Business Daily reporter learned that the current recruitment situation has improved much compared with the peak of employment during the Spring Festival, and some restaurants can even receive 6 or 7 applications a day. However, the reporter also noticed that some restaurants have certain requirements for applicants, such as relevant experience is preferred, waiters are not old and can introduce dishes to consumers.

"The recruitment of catering in Beijing has always been a problem, it can be said that it is difficult to recruit every year, every year." Zhao Zhiqiang, the founder of Bigg Pizza, lamented that Bigg Pizza uses a combination of "fixed workers + hourly workers", and some dishwashing and cleaning work will be done by hourly workers, but the management team and positions with higher technical requirements need full-time personnel to complete. Yang Zisu, chairman of the Wanton Moon Pufferfish, also said that when there is a large employment gap, he will choose more flexible hourly workers, but now he still hopes to recruit stable long-term workers in order to carry out professional training.

A chain restaurant brand operator told the Beijing Business Daily reporter that as the restaurant business gradually improves, many companies have also begun to build or stabilize teams for performance sprints, although there are now many channels for flexible employment, which can alleviate employment problems, but more hope that the personnel are stable and long-term. After the reshuffle, many restaurant waiters, supervisors and even chefs have changed, compared with workplace whites or short-term workers, they hope to absorb experienced personnel, but such personnel are more difficult to recruit.

According to Shen Meng, director of Chanson Capital, with the rapid recovery of demand in the catering industry, the recruitment of employees has shifted from short-term to long-term. At present, it seems that catering companies are more inclined to be able to serve the enterprise for a longer period of time and have lower training costs and risks, rather than to cope with temporary staffing shortages, which can help improve operational efficiency.

Employment costs are rising

The cost of a single person is as high as 9000,<> yuan

In the face of employment problems, many enterprises, third-party platforms and related associations have also begun to work together. The relevant person in charge of Hu University said that in the problem of employee shortage, talent recommendation rewards are generally set up at different stages through internal resources according to job needs. In addition, cooperate with school enterprises and recruitment platforms to effectively solve the problem of human recruitment needs. At the same time, the person in charge of the Beijing CBD Catering Alliance said that in the next step, the Beijing CBD Catering Alliance will combine the resources of all parties to hold a number of enterprise recruitment matchmaking meetings.

However, compared with the recruitment problem, how to solve the rising cost of employment and ensure the stability of the team is a long-standing and difficult problem that catering enterprises should consider.

The relevant person in charge of Hu University said frankly that this year's employee costs have increased by 10% compared with previous years. Similarly, "labor costs currently account for about 25% of the fugu, and although turnover has increased, so have the cost of employment." Yang Zisu pointed out that the minimum wage of service personnel in 2017 was about 3000,1 yuan, and in January this year it was about 5000,7000 yuan, and now the average salary is about 9000,<> yuan, plus accommodation and social security expenses, the cost of single employment has basically reached <>,<> yuan.

Shen Meng pointed out that the employment of catering enterprises should pay more attention to cost performance, on the one hand, catering enterprises can optimize employee work efficiency by improving management measures; On the other hand, attracting experienced employees to reduce costs such as training is also a way to do so. In addition, digitalization can help enterprises reduce costs and increase efficiency, which is also part of improving management measures to optimize employee productivity, but its payback period is long and needs to be defined by enterprises according to their own circumstances.

For digital solutions to labor problems, Chi Xiaomin, the relevant person in charge of Keenon Intelligence, a catering intelligent equipment production service provider, said that from the perspective of exchanges with catering enterprises in recent years, difficult to recruit, difficult to manage and high labor costs have always been problems at the catering end. However, it can be seen that with the rise in demand for contactless distribution and the cultivation of awareness of intelligent robots in recent years, catering companies have passively understood the current active demand from the past to solve the problem of reducing costs and increasing efficiency. As a production side, through the needs of the user market and the polishing of products, it has gradually subdivided service skills according to scenarios and functions, so as to solve different problems of restaurants.

Beijing Business Daily reporters Guo Binlu and Zhang Tianyuan