Monday, Apr 24, 2006
Food industry faces labour shortage
(CBC) - People in the restaurant industry say the province's chronic labour shortage means their customers aren't getting the service they deserve.
More money is being spent in Alberta restaurants because of the economic boom, but the industry is losing staff to other jobs and it's difficult to replace them with experienced people.
Dave Kaiser, spokesperson for the Alberta Hotel Association, said the shortage is affecting the quality of service.
"There's bound to be some impact," he said. "Certainly, when you are running short-staffed, you're not able to deliver the same level of service when you are fully staffed."
Last year, the accommodation and food service industry lost close to 16,000 people. This is forcing owners and managers to hire inexperienced people or, in the case of at least one restaurateur, do the work themselves.
"We've been really busy, which is a beautiful thing," said Roxanne Taylor-King, who runs the Nellie's restaurant chain. "But it's not so beautiful when there's only one of me, and I can only be in one place. In the 10 years I've owned these stores, I've never worked this many shifts."
Food industry faces labour shortage
(CBC) - People in the restaurant industry say the province's chronic labour shortage means their customers aren't getting the service they deserve.
More money is being spent in Alberta restaurants because of the economic boom, but the industry is losing staff to other jobs and it's difficult to replace them with experienced people.
Dave Kaiser, spokesperson for the Alberta Hotel Association, said the shortage is affecting the quality of service.
"There's bound to be some impact," he said. "Certainly, when you are running short-staffed, you're not able to deliver the same level of service when you are fully staffed."
Last year, the accommodation and food service industry lost close to 16,000 people. This is forcing owners and managers to hire inexperienced people or, in the case of at least one restaurateur, do the work themselves.
"We've been really busy, which is a beautiful thing," said Roxanne Taylor-King, who runs the Nellie's restaurant chain. "But it's not so beautiful when there's only one of me, and I can only be in one place. In the 10 years I've owned these stores, I've never worked this many shifts."
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