Michelin-starred Dublin restaurant to close one weekend per month ‘to give the team a chance to relax and spend time with loved ones’

The  Staff Canteen

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 200,000 staff across the UK.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 23rd November 2021

Michelin-starred Dublin restaurant to close one weekend per month ‘to give the team a chance to relax and spend time with loved ones’