In villages and outdoor areas, the hospitality industry has a hard time during carnival; It is difficult to get staff there. According to Koninklijke Horeca Nederland, the worst pressure of the boiler is when it comes to staff shortages. But a tour of Brabant hospitality industry shows that only partly the case. In large cities, catering bosses seem to get their schedule around. In villages and in the outskirts, it must be pulled hard during carnival.
No, it is not equally rosy everywhere, Richard Hüsken also agrees. He is chairman of the Brabant department of Royal Horeca Nederland. He finds it difficult to paint a general picture for the hospitality industry in Brabant. “It differs per region. You can see at catering establishments in outdoor areas where young people withdraw, that it is more difficult to find staff. In cities, hospitality businesses more often have enough staff.”
After the bizarre corona period, many staff disappeared from the hospitality industry. Due to the measures of the time, they were forced to sit at home. Many of these people then chose another career path and that caused a large shortage of staff after Corona.
“The bet is less, they are more difficult to motivate and it is more difficult to teach them something.”
Nick Willems, former owner of Feestcafé Mambo’s in Gemert and nowadays organizer of events, mainly uses many former employees for his carnival event. Finding new growth is difficult, Willems confirms. “Hospitality is partly dependent on young people. Only the institution in some of the young people is different compared to ten years ago. The bet is less, they are more difficult to motivate and it is more difficult to teach them something.”
There has always been a clear difference between the city and countryside, Willems notes. Earlier he also had a business at Stratumseind in Eindhoven.
“In Eindhoven we could be much more direct against the staff and the work was popular. We had ten ten -minute conversations, people could test one or two evening and then we could take half. We could choose.” Once in Gemert, the staff had to be approached differently. “We had to motivate and address people otherwise because everyone knows each other, that all had to be less direct.”
Arie Brouwer (38) from Oisterwijk only works during carnival in the hospitality industry. He is normally in the technical sector. “I rolled into the hospitality industry about fifteen years ago. Initially to help the manager. It is especially fun,” says Arie. This year he is again working at café Het Gelagh in Oisterwijk. “I still have free.” He works a few services, doesn’t have to miss anything about the carnival party and his boss is happy with it.
“You have to treat people well, that has penetrated everywhere.”
Nevertheless, Ruud Bakker, chairman of KHN Eindhoven and owner of Dommel18 and the Lounge, sees that the biggest pressure is finished. Although finding people for management positions and chef remains difficult. “It is now a healthy pressure, no longer that tension like after Corona.”
He himself notices that the culture has changed in the hospitality industry. Working seventy hours a week on a forty hour contract, that is no longer the norm. “Those times are really over. You have to treat people well, pay neatly for the hours they work. That has penetrated everywhere. It used to be: be happy that you have work. Nowadays it is: I am happy that you are I come to work. “
In any case, it is completely ready for carnival. Hüsken also looks forward to carnival positively and predicts: “Hospitality entrepreneurs are creative, they also adjust their company at certain events such as carnival. In the end they ensure that it is running and with carnival for sure. It will be a few pleasant days in the southern Netherlands again . ”
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