Vincent said the coffee shop experienced some ups and downs during the pandemic, but began to thrive as shut-in people showed up for their morning coffees.
“Now we’ve had 18 months of record trading. We didn’t see it coming,” he said.
Paul Vincent, owner of Forages Cafe and his daughter Georgia.
“We still have record brands, we’ve been very lucky, but then we’ve had trouble finding staff.”
Vincent said people moving back to regional areas, commuting to other jobs, COVID-19 and the flu made it difficult.
“Our son and daughter are in the business and we had to put in extra hours because every time we put an ad out, we just didn’t hear back, or when we did, they never showed up for work,” she said.
“It was weird and frustrating.”
Vincent was unaware of his daughter’s Facebook post, which attracted more than 80 responses from job seekers, but said having his image on the internet didn’t leave him indifferent.
He was happy that it worked, saying it “worked out for some people”, and within two days they had taken the places.
“I am very lucky. I know a lot of other cafe owners and people in the hospitality industry who are struggling to find staff,” he said.
Andy Ashby of Cést Bon Restaurant and Bar, another overworked owner who has been working around 100 hour weeks, has not been so lucky, only managing to fill two of the six vacancies after around six months of advertising.
“When we said ‘Happy New Year,’ we thought we were going in the right direction,” he said.
I worry that we won’t find these people in time for the work periods.
Andy Ashby
“We knew that COVID was going to be a problem, but as owners, we didn’t know that the next problem would be not having enough staff. It’s scary.
“I know more than 20 people in the industry who have left to follow the money and different working hours, but I’ve stayed because I’m passionate about it.”
Ashby said it was an “auction house” to find staff, as small businesses found it difficult to compete with the offers hotels could make for staff, and the lack of arrivals from foreigners compounded the problem.
“They tell us to wait until September, when there is an influx of travelers [visa holders] he’s expected to come live here and work hopefully, but we feel like we’re rubbing a crystal ball, hopefully, when we need help now,” he said.
“I worry that we won’t find these people in time for busy periods.”
Catering and Catering Industry Association boss Belinda Clarke said the industry, already decimated by COVID-19, was now facing significant pressures, with inflation, staff shortages and tight margins.
“In the hospitality industry, already reeling from the COVID-19 pandemic and facing headwinds from the latest variant, inflationary cost pressures are forcing companies to reduce business hours. opening, venue capacity and menu options,” he said. .
“With tourism lagging and migration intake, demand is low but skills shortages are high.”