For Many Restaurant Workers, Health Benefits Are Rare. Amid An 'existential' Labour Shortage, That's Changing

Maddie Vine, a twenty-four-year-old chef of the chain, has worked in a wide variety of restaurants: French, Mediterranean and Italian.

The common denominator between them, she said, was the lack of medical care, which caused her to often miss dentist appointments and write prescriptions.

In a physically demanding job — Fine says she developed carpal tunnel syndrome at age 19 — she says it doesn't look right.

“For an industry where everyone cares about others, it doesn't make sense to not care about their employees,” Fine said.

My current employer, DOP, an Italian restaurant in the Beltline area of ​​Calgary, is one of those who oppose this trend.

© Paula Duhatschek / CBC Restaurant owner Antonio Migliaris began offering medical and dental plans to his employees this summer.

This summer, owner Antonio Milares began offering medical and dental benefits to workers after a three-month trial period. Melris, a former waiter, said the move was partly because he felt it was the right thing to do and partly as a way to attract and retain good people.

“I think it's very exciting to work in a place that cares about healthcare,” says Milleres, owner of Pizza Face, another restaurant that also follows this policy.

Mills is not alone. Amid unprecedented labor shortages, a small but growing number of restaurant owners are offering their workers medical and dental benefits — an indication of how far companies are going to attract good workers and convince them to stay.

Lack of work affects income

Even before the pandemic, the industry was missing about 60,000 people, according to Restaurant Canada. Today, that number is approaching 170,000, according to Mark von Schlowitz, vice president of the Western Canada Association.

While the association doesn't track how common franchises are in the industry, von Schelewitz said this is the first time he's heard of the many restaurants that serve them.

Without enough people to work, many restaurants are still cutting hours or closing certain days of the week, he said.

“At the same time, they have to generate this income to pay off these loans [they took out during the pandemic], so this has become a huge problem for the industry,” said von Schelewitz, who said many restaurants also accept. salary increase. Repatriation fee.

Employers have long offered other benefits and perks, but recovery researcher Bruce McAdams says the current labor shortage has led to higher wages, job benefits, education and, increasingly, medical and dental benefits for unpaid workers at administrative employment levels.

"It used to be very rare, but now it's becoming more common," said McAdams, an assistant professor of hotel, restaurant and tourism management at the University of Guelph.

“The existential labor crisis is forcing employers to be more competitive,” he said.

McAdams predicts that if more employers follow this path, benefits will become the norm in the industry.

"We hope this sets us apart."

The restorers who offer these plans describe it as a matter of politics and business.

At Calgary-based Concord Entertainment Group, attracting and retaining workers is becoming “difficult” these days following massive layoffs due to COVID-19, according to John Molyneux, vice president of business operations.

© Paula Duhatschek/CBC John Molyneux, vice president of operations and partner at the Calgary-based Concord Entertainment Group, which employs about 1,200 people, hopes the convenience will help distinguish his business from other restaurants.

In July, the 21-site company launched expanded medical and dental benefits for employees who work more than 32 hours a week, as well as an employee and family assistance program that includes short-term counseling.

"We hope this sets us apart from other companies," said Molyneux, whose restaurants include Model Milk, Major Tom's and Double Zero. “The most important thing is to make sure that our current and future employees receive very good support.”

Concorde Group has about 1200 employees. Around 400 people have reached the benefit threshold, he said, and all workers can benefit from the employee assistance program.

At Buon Giorno, another Calgary restaurant that has been around for more than 30 years, restaurateur David Harrison offers health, dental and vision benefits for employees who work more than 20 hours a week, which he says is the minimum requirement for carriers. Harrison, who bought the restaurant about three years ago, hopes the move will help reward and retain existing employees and, when they begin to retire, bring in new hires.

“You have to do everything you can to hopefully have the best people and people who are happy and give our customers good service and good service every single day,” Harrison said.

Toronto-based Big Hug Hospitality, run by Chinese companies Mimi and Sanis, offers medical and dental benefits to employees who work more than 35 hours a week, according to group owner and CEO David Schwartz.

“It means people are happy,” said Schwartz, whose restaurants opened a year and two and a half months ago, respectively.

"I think the costs associated with this are worth it compared to what we get."

The price matches the menu prices.

Of course, there are costs associated with providing amenities or other incentives, especially at a time when restaurants are already facing skyrocketing prices for many basic ingredients such as cooking oil and meat.

It might shock labels on the menu, although the owners say customers are willing to pay if they get a great meal and experience.

“We raise prices without hesitation, but the main thing is to guarantee our prices,” says Millaris.

Corey Mintz, author of the 2021 book The Next Diner: The End of Restaurants As We Know Them and What Comes After , said it illustrates the industry's strong belief that restaurants can't raise prices without losing customers. It is not always so.

“The reality right now is that everyone is in the same boat and everyone is seeing their prices go up across the board and as a result they have to raise prices on the menu,” says Mintz, a former writer and chef. Winnipeg.

"They find that their customer base will be able to cope, at least for now, until we enter another recession."

"Let's treat it like our professional life"

McAdams said big companies make perks and other changes more easily than freelancers, as long as they have the time and resources and don't get stuck in waiting desks and work behind the counter.

"It's like Catch22 because [small restaurants] want to be better and motivate people, but their tires are stuck in the mud," McAdams said.

While Milleres said he understands the policy may be too expensive for some restaurants, he recommends it to those who can afford it.

He says this will partly help break the old stereotype that serving and preparing food is a second-rate activity that people do in a "real" job.

"It's not fair," Milleres said. "I think if people manage to make this their profession, let's treat it like our profession and give them what companies have to offer."

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