From September 20, La Galinette, Perpignan’s well-known restaurant, will probably be closed each Tuesday, in addition to Sunday and Monday. Chef Christophe Comes has determined to change to a four-day work week. Job: to draw new members to their workforce, which at present consists of seven individuals in opposition to fourteen at full power.
What if that was the purpose of the story? Whereas the controversy concerning the four-day work week is gaining momentum, in addition to the labor scarcity within the catering business, Christophe Comes, a celeb chef from Perpignan, has determined to supply his workers a 3rd day of relaxation.
Direct consequence: Galinette will probably be closed three days every week. Till then, the kitchens on Rue Jean-Payrat had been closed on Sundays and Mondays. From September 20, they will even be on Tuesdays.
After the top of his imprisonment, Christoph Koms, like lots of his colleagues, struggled to recruit. Ideally, a pacesetter wants a workforce of fourteen individuals. Now there are solely seven of them, they work within the kitchen and within the eating room. A single workforce that gives lunch and dinner companies.
“With a workforce scarcity, the workforce works twice as exhausting,” explains Christoph Komes. “By switching to 3 days off every week, they are going to have time for household and recreation. Me too! This leaves time for different issues. The sommelier, for instance, may have time to go to the vineyards. Immediately, with the imposed rhythm, I can not ask them for this effort on the time off.”
We invite confectioners, college students, sommeliers…
Closing the additional day raises the query of profitability. However the one who exhibits the Michelin star explains that at present the dearth of workers already requires him to restrict the caliber of his restaurant to half. The utmost configuration in La Galinette has 40 seats.
For the time being, out of 20 seats are bought out. “I refuse at the very least twenty covers on every service. However I don’t have sufficient fingers,” he insists.
By providing three days of weekly relaxation, he hopes to safe key positions. Specifically: sous-chef, confectioner, two apprentices within the kitchen, two apprentices within the eating room and a sommelier. “Once I began 22 years in the past, I mentioned I wished to provide my groups two days off when in the future was the norm. They advised me I used to be loopy. Immediately everybody has two days, and this, in my view, is now not the case. consistent with worker expectations. The longer term will show him proper. Or not.