Restaurateurs complained about the terrible shortage of chefs and other staff

Founder of Chinese News restaurants Stanislav Lisichenko declaredthat there was a “terrible shortage of personnel” in the Moscow restaurant market, and “there are simply no chefs.” Market participants said that the shortage of cooks and other staff remains 20-30%. They attribute this, among other things, to the weakening of the ruble, which led to the outflow of migrants from Russia.

Catering also lacks bartenders and cleaning staff, said RBC Sergey Mironov, founder of the Meat & Fish chain and Chairman of the Coordinating Council of the Federation of Restaurateurs and Hoteliers (FriO). According to him, in Moscow the shortage of employees is about 20-30%, and “there has never been such a vacuum.”

The press service of the Wokker noodle chain said that an acute shortage of personnel has been felt since June. Because of this, the company, “gritting its teeth, had to raise the salaries of employees.” The head of the Vocker project, Anton Krasulin, specified that the share of foreigners employed in the restaurant market in Moscow is about 60%, and in fast food – 70-75%.

Mikhail Goncharov, the founder of the Teremok restaurant chain, estimated the shortage of personnel in the restaurant market at 20%. At the same time, he believes that “there are traditionally not enough employees every year from June to the end of October, then in January there are too many personnel, and by the summer there is again a shortage.”

Meanwhile, in January-June, the share of Russians visiting the establishments of three major players in the fast food market — Vkusno — i dot (McDonald’s successor) Burger King and KFC with Rostic’s — turned out to be the highest over the past few years and reached 45%. Experts warn that, in general, the fast food segment may be oversaturated.

Details – in the material “Kommersant” “There is no time”.

Laura Keffer