Puebla, Puebla. Restaurateurs are concerned that there is no way to stop the high turnover of staff, which is currently 50% and has worsened in the last two years due to the COVID-19 pandemic. Covid-19.
The president of the National Chamber of the Restaurant and Seasoned Food Industry (Canirac), Olga Méndez Juárez, said that the employees are working for three to five months, since they are looking for establishments where tips higher even when they have to work overtime.
He indicated that not all businesses in the sector offer these conditions, because it also depends on many factors so that there are more customers: whether it is the season for a dish, whether the restaurantthat it has a permanent presence or that some special date is celebrated.
“Currently, due to the pandemic, there is a risk that staff turnover may increase, since sales have not yet fully recovered, although they have already opened 100%,” he deepened.
Méndez Juárez recognized that always in the sector services they have had that problem, but it was only 20%, a situation that contrasts with the current figure, which affects a business, because they have to retrain a new employee.
He considered that they are suffering more from the economic effects of the Covid-19 outbreaks, since “employees go to another business to earn 300 pesos more, although some return when they realize that it is heavier.”
He indicated that under current business conditions, employees who have less seniority prefer to leave, even seek a different option that has nothing to do with the sector, in order to earn more, especially if they have a family to support.
In the case of those who are over 15 years old, he said, they stay so as not to lose their seniority and because their benefits are guaranteed, and it is also difficult for them to find better-paid employment.
He indicated that his more than 600 partners are concerned that it will happen in captains, chefs, managers and coordinators of hostesses, which are the highest positions within an establishment, since they were trained and certified with courses that cost up to 15,000 pesos.
