The hospitality industry is facing a crucial turning point as it battles a major talent shortage, with over 100,000 vacancies and ongoing challenges in recruitment. The latest episode of the Footprint Podcast, in association with Nestlé Professional, tackles this issue head-on, featuring insights from key industry figures on how to attract and retain the next generation of talent.
Hosted by Nick Hughes, associate editor at Footprint, the episode brings together an expert panel to discuss innovative solutions for one of the sector’s most pressing concerns: how to ensure that hospitality remains an attractive and sustainable career choice for young people now and into the future.
The guests included Amanda McDade, national head of careers and education at Springboard; Steven Edwards, chef and owner of Etch in Brighton and Hove; Julia Jones, head of sustainability and corporate communications at Nestlé Professional; and Martin McDonald, apprenticeships lead at Sodexo UK and Ireland.
The episode opens with a deep dive into the recruitment shortfall, which remains a significant challenge for hospitality businesses. Amanda McDade acknowledged that while the sector has been working hard to rebuild since the COVID-19 pandemic, the staffing shortages that existed pre-pandemic persist. She highlights that businesses are becoming more proactive in addressing the barriers young people face when entering the sector, stating, “Hospitality as an industry is trying to address some of those barriers that young people particularly have in coming into the sector.”
Steven Edwards, Chef and Owner of the Michelin Plate restaurant Etch, shares his own experience in adapting his business to be a more attractive workplace for employees. Within the podcast episode he says: “We've had to adapt our business to be an attractive proposition to an employee looking to work with us. For example, we're only open four days a week, Wednesday to Saturday, Christmas and New Year off... and having to pay the Brighton living wage rather than a minimum wage as an entry-level person coming in to work with us,”. Highlighting the importance of flexibility and fair wages in staff retention.
Julia Jones, representing Nestlé Professional, discusses the brand’s ongoing commitment to nurturing young talent in hospitality through sustainability and education-focused initiatives. She says; “It's really important to start attracting people into the industry when kids are at school because if their eyes aren’t being opened to hospitality as a potential career choice early on, they’re just not going to consider it,”. As part of Nestlé Professional’s wider strategy, initiatives like the Nestlé Professional Toque d’Or®, which showcases culinary talent, and partnerships with programmes like Springboard’s CareerScope and the Choose Hospitality pledge, have been instrumental in inspiring the next generation.
Martin McDonald discusses how Sodexo’s apprenticeship programmes are helping to build a future-ready workforce. Apprenticeships, he explained, provide young people with the hands-on experience they need to develop their skills and thrive in the hospitality sector. McDonald also touches on the wider role of apprenticeships in addressing recruitment shortages, stating that they are critical to ensuring a skilled workforce for the future.
The panellists concluded that collaboration between education, businesses, and the government is essential to creating an industry that can nurture and retain young talent. Highlighting the importance of industry engagement with schools, encouraging hospitality businesses to open their doors and provide young people with real-world experiences to showcase what the sector can offer.
