Majorca restaurants are fighting to stay open due to staff shortages (Image: Getty)
are being forced to transition over to due to a shortage of staff across the industry.
Towards the end of last year, it was reported that the hospitality industry had already been struggling, with restaurants facing the challenge of finding employees.
Now, it seems that matters have got worse, and the industry has been left with few solutions to try and pick things up again.
According to president of the CAEB Restaurants Association Juanmi Ferrer this move “is the only solution to be able to stay open” and for businesses affected to be able to balance shifts whilst ensuring that they are making profits – a challenge, especially during low-season months.
Various options, including the use of QR codes to place orders or customers paying at the till upon arrival, are also being explored.
:
Self payments options may be the only option to save restaurants (Image: Getty)
The QR code method has become widely used throughout the hospitality industry. Speaking about the payment at the till method, Juanmi Ferrer shared that the method is popular in , where 85% of restaurants use it.
Anselmo Cardona, manager of one of the most famous cafes on the island, says that the method started during the and has been carried through since as it helps staff, reports
The chaos of the pandemic was also the real beginning of Majora’s staff shortages as many of the eateries rely on the tens of millions of tourists who visit Majorca annually.
Don’t miss… [REPORT] [REPORT] [REVEAL]
Majorca are also considering a payment at the till method (Image: Getty)
Therefore, when the pandemic shook the tourism industry, restaurants also took a blow and are still paying the price. Many are experiencing a significant reduction in the number of tables, struggling to balance shifts, and even having to close for two days a week.
Whilst the consequences may have rolled over into the present day today, restaurant manager Anselmo Cardona emphasised the importance of having actual waiters and waitresses, stating that “in the hospitality industry, human warmth will always be necessary.”
However, he continued by expressing that he believes the crisis could highlight the distinction between everyday establishments and upmarket restaurants.