Frustration in the catering industry

Zug restaurateurs may be frustrated and feel unsure, but always try to make the best of the current corona situation. This sometimes means accepting a temporary closure or short-time work.

Once again, it’s the catering industry that is suffering greatly from the increase in the number of Covid cases and the measures that have been taken. The Restaurant Aesch in Walchwil, where good, down-to-earth dishes are served, is reducing its operation during the first two months of the new year. "We will only keep the banquet business running," says owner Daniel Hürlimann, who is running the restaurant in the fourth generation. The reason for this is the personnel situation: they still need to find a qualified chef.

The entire industry is suffering from acute staff shortages. The reasons for this are well known: after long phases of short-time work or even dismissals, many catering industry employees switched to other industries. From the point of view of the host of the Restaurant Aesch, however, it’s not only the corona virus that is responsible for the personnel situation. "There’s a lack of professionals throughout Switzerland, because many young people prefer to complete a course of study rather than taking on an apprenticeship." An apprenticeship, for example as a chef, offers many possibilities. Daniel Hürlimann hopes to be able to close the personnel gap by March. "We have a positive attitude, and are looking ahead. Frustration is of no use."

Business guests and tourists are missing
Rumours that the tenants of the Restaurant Widder on the Landsgemeindeplatz and the Zugertor on the Baarerstrasse in Zug will have to close their businesses due to a lack of staff are denied by the respective hosts. "We don't lack staff, but we do lack guests," says Jérôme Ladure, who has been running the Restaurant Zugertor since 2017, and who provides business guests with attractive French and Italian cuisine at lunchtime.

"Many business people now work from home, and no longer come here for lunch."

The losses ranged from 30% to 40%. In addition, banquets and Christmas events that have been booked are now being increasingly cancelled. As a result, short-time work now applies in Jerome Ladure's business.

"The situation is frustrating, we are taking two steps forward and three steps back. At some point, we won’t be able to go any further, and will be up against a wall."

The mutations of the virus worry him in particular. "Nevertheless, I hope and believe that things will get better again. We will fall seven times and get up eight times," he concludes positively.

"No, no, we are certainly not closing," emphasizes Angelo Finelli, tenant of the Mediterranean Restaurant Widder. "We are still quite satisfied with the course of business." The restaurant on the Landsgemeindeplatz in Zug is also feeling the decline in guests, however, with losses at around 20%. "Above all, we lack international guests, tourists and business travellers," he says. Nevertheless, he doesn’t intend to reduce his seven-member team in the near future. "This would be the last resort for everyone," he clarifies.

Extra work and reduced opening hours
The message from Barbara Schneider, President of Gastro Zug, is clear and simple:

"People should finally pull their acts together and get vaccinated. That would provide the quickest help, and would protect us all best."

She is particularly concerned about the bar and club operators, many of whom belong to the association. "Now that the seating requirement has been reintroduced, many of them will probably no longer be able to operate profitably."

The President is not aware that some association members may have to cease operations permanently due to a lack of staff. "However, I often hear that it is very difficult to find qualified personnel." In particular, there is a shortage of chefs and kitchen staff.

"The current uncertainty is very bad. We have no idea what's coming for us."

Nevertheless, everyone is trying to do their best and stay positive. "When the guests arrive, they should be able to switch off."

Additional work is also having to be accepted in Barbara Schneider's own family business, the Gasthaus Zum Rössli in Oberägeri. "There are three of us and we also employ two temporary workers on call." The company is thereby able to make ends meet In this way. "Repurposing capacities, working more or changing opening hours are measures that can have an effect at short notice. In these times, our guests understand and accept the changes."

All respondents praised the Finance Directorate of the Canton of Zug. "We were helped quickly, easily and generously," says Jérôme Ladure. "We would like to thank the Finance Directorate," adds Barbara Schneider.