“You've got an industry that has a brand problem”

The  Staff Canteen

Research from Hospitality Rising revealed only 1 in 5 people would consider working in the industry.

Speaking as part of a panel at the Commercial Kitchen Show 2022, Mark McCulloch Founder of Hospitality Rising, expressed that the crisis around recruiting staff was down to a brand problem across the industry.

Discussing the issue, he said: “At the moment, parents, teachers, etc, will never say to the students or their kids, go work in hospitality. They'll say go work in a bank, go do something that's more well paid.”

The comment from Mark follows findings collected by his organisation, which suggested only one in five people would consider working in hospitality, and only two in five would recommend working in it to someone else.

“You've basically got an industry that has a brand problem, it's also got a product problem in terms of the experience that a lot of employees get when they come into it, but we can't fix everything straight away,” he explained.

Looking at ways to encourage more talent and improve the image of the industry, Chris Galvin Chef Patron of Galvin Restaurants, highlighted that professionals within the industry need to change the culture for hospitality workers.

“We're working double hard now to make a better culture of less hours, more flexibility, more pay. They want to see their careers prospects [and] a clear path to their development,” he explained.


Highlighting what makes hospitality a worthwhile career choice, Interim Chairman of Hospitality Rising David Campbell, revealed his love for the industry.

“We all understand the opportunities that it's created for us. Myself, I particularly love the people in it, and the people element is really important,” he explained.

In an effort to address the industry’s image problem, Hospitality Rising is looking to celebrate the benefits of working within hospitality, presenting the industry in much more accurate and favourable light.

Explaining what Hospitality Rising was doing to improve the industry's image, David said: “It’s an opportunity for the industry as a whole to get together and change that image. I always look at it as a badge, we're all proud of what we do and what we've done because we've been in it.”

He added: “The things you learned in the kitchen, the things you can learn in a bar, just the people skills alone cannot be matched in any other industry, we've just got to open that door and get people think about it.”

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 22nd September 2022

“You've got an industry that has a brand problem”