'It's proof that humans need to be paid well, but more than that, they need to have a life'
Michelin-starred Dublin restaurant to close one weekend per month ‘to give the team a chance to relax and spend time with loved ones’
'It's a change that's going to happen right the way through the industry'
'We're going to run our business in a more expensive way in the hope that customers will support it'
On November 21st, Damien Grey, chef proprietor of one Michelin-starred Liath Restaurant in Co. Dublin, Ireland put out a statement on Twitter announcing that the restaurant would be closing one weekend every month.
He decided to do this, he said, “to give the team a chance to relax and spend time with family and loved ones,” adding that “work life balance is so important and maintaining a good team requires commitment and flexibility from me.”
Damien is hardly the first person in the hospitality industry to alter the working schedule of their restaurant to better support their staff, and similar moves have been made in restaurants across the UK.
We have already written about the changes made at the Farmyard Restaurant in Norwich and the Dial House in Reepham, who have increased their prices to offer higher wages across the board, as well as a more flexible working schedule, including a four-day work week.
When she discussed this change, Hannah Springham, owner of both restaurants, said: "It's really important that this change is made throughout the industry, otherwise restaurants won't function.”
Many other restaurants, including Edinbane Lodge, The Cellar, The Beach House in Oxwich and The Gannet have switched to a four-day work-week model to attract, retain and nurture their teams.
It is clear to see that this change is starting to spread and is especially needed with the current recruitment crisis.
Sector representative UKHospitality recently warned MPs of “devastating” labour shortages affecting the industry, naming Brexit, Covid and misconceptions about hospitality as a career are the biggest causes of labour shortages in the sector.
Addressing the environment, food and rural affairs committee earlier this month, CEO Kate Nicholls told the committee the sector is currently seeing 10 percent vacancy rates, representing a shortage of around 170,000 staff across the UK.
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Michelin-starred Dublin restaurant to close one weekend per month ‘to give the team a chance to relax and spend time with loved ones’
'It's proof that humans need to be paid well, but more than that, they need to have a life'
'It's a change that's going to happen right the way through the industry'
'We're going to run our business in a more expensive way in the hope that customers will support it'
