Staff wanted: Labour crisis stunts hospitality sector’s recovery

Businesses look abroad to hire chefs, while kitchen porters are ‘an endangered species’

 The industry has battled a shortage of chefs for years but it was exacerbated by the pandemic. Photograph: Alan Betson/The Irish Times

The industry has battled a shortage of chefs for years but it was exacerbated by the pandemic. Photograph: Alan Betson/The Irish Times

Chef and restaurant proprietor Gareth ‘Gaz’ Smith, who runs Michael’s in Mount Merrion in Dublin, held a meeting with his senior team on Wednesday. Michael’s currently opens only four days per week, from Thursday through Sunday.

The meeting was to discuss whether to capitalise on excess customer demand by opening for a fifth day.

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