With the shortage of chefs affecting the UK Hospitality industry what impact are agency chefs having on restaurant kitchens nationwide?
For starters, at £20 an hour on a 40 hour week you’re looking at a pro rata chef at £40k per year and that’s just for a junior chef. Head north in some areas to £25 per hour on a 48 ho0ur contract and you’re looking at the sharp end pro rata of £60k for a CDP. I’m sure you’ll agree that this frightening level of cost is not sustainable from a profitability perspective. But this is becoming a reality and seriously making GM’s sweat.
Questions to consider?
- Is the shortage of chefs really driving this level of supply and demand?
- Are agents capitalising on the shortages and driving the price higher?
- Why would a decent chef ditch his career path for money?
- How do you get an agency chef fully invested in your business?
- How many restaurants have gone out business because of agency chef costs?
- And finally, how can your business break the cycle of agency chef use?
The answer to the final question is one that has been mulled over by greater minds than ours but the following statements appear to be true in rationalising a break from agency chefs.
- Those chefs that remain off agency seem to value career prospects, skills attainment and the longer term salary gain over short term CV destruction for big bucks.
- Working conditions also play a huge role. Beast your chefs and offer no fringe benefits then they know it’s a sellers market and move on.
- Your reputation at the moment also needs to factored in. If you have 3 Rosettes then you may be likely to attract some of the last career chefs floating about.
- If you’ve not kept up with payroll inflation then you’ll be scraping the barrel anyway. We appreciate that the P&L has established budgets but these aren’t times for inflexibility.
- Having a strong networked figurehead in your kitchen is also key. Few people want to work for an invisible brand on their CV.
Changing things up means you need to bite the bullet. Have any of these strategies worked for you?
- Achieve or target at least 1 Rosette. Put some flowery colour into the chefs CV. Ask us about our food awards coaching.
- Pay them slightly more than the comp set
- Consider capping business slightly to relieve pressure. If you max out in volume then agency chef fees will only turn your operation int a loss anyway.
- Support your chefs with whatever is possible. Whether it’s the latest new kit or some new plates. It’ll still be cheaper than agency chefs.
- Restrict the variety on your menus so the chefs you do have can cope whilst driving production consistency.
- Look at buying in quality prepared produce. There are some great companies out there quality great Chicken Liver Parfaits!
- Don’t pay an agency chef to make your own bread when you can buy in quality.
- Simplify your cooking. Great flavours and textures still require skill even when dishes are simpler to create.
- Close for a couple of evenings a week if you can. Also consider 5 day running through the winter. It was unheard of once but is commonplace today.
- Look at revenue generation initiatives to increase your table yield. This to include driving the sales of sides, water, desserts, upscale wines etc. Check out our Sales Trackers.
- Invite and support your chefs in regional and national competitions.
- Organise stage spells at inspirational restaurants, manning allowing.
Doing nothing is not an option. The reliance on agency chefs can cripple a business and wipe out a months profitability, or worse.
What’s your plan? Have we missed anything?
