Speaking at the Restaurant Awards 2018, East India Edition, Executive Chef of ITC Sonar Vijay Malhotra says one of the key challenges which restaurants in India face is manpower.
Manpower is by far the largest challenge for anyone in the food and beverage (F&B) sector. People in the food and beverage industry move on when they are paid better somewhere else. Speaking at the Restaurant Awards 2018, East India Edition, Executive Chef of ITC Sonar Vijay Malhotra said one of the key challenges which restaurants in India are facing is manpower.
“When people come to us, we focus on retaining them; we keep them engaged. If they get the idea that there is something ‘here for me’ and ‘I am growing’ or ‘my idea is being accepted’. They will find a solace, and will say okay this is the place where ‘I’ll continue to work’. The restaurateurs should make their staff believe that they are being heard, and their ideas are being taken. Doesn’t matter if the idea is not a sure-shot-hit the first time, it can be further built upon. Once the staff is given the deserved recognition they will keep contributing,” said Executive Chef of ITC Sonar Vijay Malhotra.
Initially, they (the junior restaurant staff) are the mentees and then they become the mentors. If this chain carries on, there is not much difficulty in retaining them.
Bukhara, for example, has a huge turnover of resources, the manpower, and the quality per se has been rare. The key factor - no matter if the younger generation is shifting its base abroad to earn more and gain experiences, there are seniors who carry the legacy of the brands like ITC. That is what everyone has to bear in mind - work along and move on forward.
Manpower is by far the largest challenge for anyone in the food and beverage (F&B) sector. People in the food and beverage industry move on when they are paid better somewhere else. Speaking at the Restaurant Awards 2018, East India Edition, Executive Chef of ITC Sonar Vijay Malhotra said one of the key challenges which restaurants in India are facing is manpower.
“When people come to us, we focus on retaining them; we keep them engaged. If they get the idea that there is something ‘here for me’ and ‘I am growing’ or ‘my idea is being accepted’. They will find a solace, and will say okay this is the place where ‘I’ll continue to work’. The restaurateurs should make their staff believe that they are being heard, and their ideas are being taken. Doesn’t matter if the idea is not a sure-shot-hit the first time, it can be further built upon. Once the staff is given the deserved recognition they will keep contributing,” said Executive Chef of ITC Sonar Vijay Malhotra.
Initially, they (the junior restaurant staff) are the mentees and then they become the mentors. If this chain carries on, there is not much difficulty in retaining them.
Bukhara, for example, has a huge turnover of resources, the manpower, and the quality per se has been rare. The key factor - no matter if the younger generation is shifting its base abroad to earn more and gain experiences, there are seniors who carry the legacy of the brands like ITC. That is what everyone has to bear in mind - work along and move on forward.
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