Opened in Shimbashi, an izakaya that dares to hire “beginners part-timers”.Challenge to solve labor shortage

Izakaya “The Akachochin” opened on May 22nd under the guard of Shimbashi Station.

A 1-minute walk from Shimbashi Station, a new izakaya “The Red Lantern” has opened under the guard.

This izakaya is characterized byAll four part-timers working at the store are in the form of “spot jobs” that work on a daily basis instead of a long-term employment contract.working in

Behind this is a serious labor shortage in the food and beverage industry. “The Akachochin” aims to develop human resources who work in the restaurant industry by hiring people who have no experience working part-time at restaurants.

Former charismatic vice president of a huge izakaya chainI interviewed the izakaya of “a new form of employment” set up by.

“Charisma” that made Tsukada Agriculture grow

inside the store

“The Red Lantern” is a two-story building. Basically, the store is run by a total of 6 employees and part-timers.

“Our other stores also hire part-time workers every day,I want to take on the challenge of leaving an impact on workers in a different way”

Nobutaka Okubo, president of Minadein, which operates izakaya Karasumori Hyakuyaku in Shimbashi, said at a press conference before the opening of the new store.

Mr. Okubo led the izakaya chain “Tsukada Farm” and became the vice president of AP Company at the young age of 30. He then launched Minadein in 2018. Currently, in addition to “Karasumori Hyakuyaku”, “Shimbashi 2-chome 9-banchi Lantern” and other shops that have opened this time, a total of 6 stores are operated.

With Minadein like that,This new store is collaborating with Timee, which handles part-time job matching services at spots.is.

Unlike long-term part-time job recruitment, Timey is a mechanism in which job seekers apply by specifying the date and time they want to work, and as of April 2023, 4.5 million people have registered.

Part-time job hires “inexperienced people”

President's photo

Okubo, president of Minadein (left) and Ogawa, president of Timee, held the opening ceremony.

In addition to two Minadein employees, four part-time workers will work at the new store. All recruitment of part-time jobs uses Timey.

Of the four part-timers, two hired “experienced people” who have experience in restaurants, and the remaining twoAlways hire “inexperienced people” who have less than 10 times of part-time restaurant jobs at Timeydo.

Regarding the purpose of hiring “inexperienced people”, Taimy’s president Mine Ogawa”Part-time jobs in the food and beverage industry are considered to be a high barrier for inexperienced people to work. We want to solve this problem.”explains.

“Many restaurants do not have an onboarding system such as training and manuals.By creating a system that makes it easy for even inexperienced people to work, first of all, they will think that the food and beverage industry is fun, and the industry as a whole will improve its appeal. I want to connect to it.” (Mr. Ogawa)

Clarify 30 required skills

Photos inside the store

The first floor of “The Red Lantern”.

What is a system that makes it easy for even inexperienced people to work?

in particular,In order to propose recommended menus to customers, prepare standard menus before starting work and prepare cheat sheets summarizing the recommended points of menus.It is said that there is something to do.

Also, from level 1 to 3,Prepared a skill sheet of about 30 items and clarified the required customer serviceare doing.

Level 1 starts with “whether the nail length and nails are appropriate”, and at level 3, there are items such as “prioritize new customers.”

“In the case of restaurants, it is said that the average number of new customers who come back for the second time is about 30%, and the probability that customers who come for the second time come back for the third time is 80% to 90%.

In order to create repeat customers, it is a restaurant theory to prioritize new customers, but I also write such know-how in the skill sheet.” (Mr. Okubo)

After finishing work, based on the skill sheet, you can receive an evaluation from the store, so you can check the skills you have acquired.

“It’s not an era when you can’t do business because you can’t hire people.”

cooking pictures

At the opening ceremony, samples such as “motsuni” were offered.

Behind these efforts is a serious labor shortage in the restaurant industry.

According to the “Corporate trend survey on labor shortage (April 2023)” announced by Teikoku Databank, 30.7% of companies responded that there was a shortage of non-regular employees. After the pandemic, it temporarily dropped to 16.6%, but after that, the number of companies with labor shortages increased as the pandemic subsided.

graph

By industry, 85.2% of respondents in the “restaurants” sector responded that there was a shortage of non-regular employees, with the most serious shortage of human resources.

“The number of job openings for Taimy restaurants continues to increase, but there are also cases where part-time workers who temporarily left restaurants due to the coronavirus have settled in other industries such as transportation. Increase the number of people who want to work at restaurants. is an urgent matter.” (Mr. Ogawa)

On the other hand, Mr. Ogawa”The situation where restaurants cannot be opened due to a shortage of workers is changing.”also point out.

In fact, the new store “The Akachochin” in Shimbashi, which will open this time, is looking for a spot part-time job at Timey, but it is said that the part-time job has already been decided by the end of May.

It is said that it is unusual for a newly opened restaurant to secure human resources without posting advertisements for part-time jobs on recruitment websites.

The reason why the spot part-time job slot of “The Akachochin” is full is that in addition to its location in the city center, other restaurants operated by Minadein are popular.

“It’s becoming possible to secure human resources not only for fixed part-time workers, but also for spot workers. It is becoming necessary for restaurants to change their acceptance and training systems,” said Okubo.

Source: BusinessInsider

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