In the aftermath of the corona crisis — when many employees left the catering industry — top businesses are still moaning under a (vain) search for staff. Even three-star restaurant Zilte in Antwerp currently has nine open vacancies. The only thing that can tempt young kitchen talent: “The highest possible wage for the shortest possible working week.”
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Restaurants are sharpening their knives for ‘war on talent’: company car, 4 days of work, up to 6,000 euros net… And they still don’t find anyone
