How attractive is the hospitality industry in this country? This question was also answered by interviewing 400 caterers and 1600 “lay people” interested in the field. But the answer was somewhat surprising, as it turned out that more than 10 percent of those surveyed who were in a completely different profession would like to open their own place in the future," the piqniq.hu.
The “Gastronomy Survey of the Year - 2021”, conducted by Mastercard and Piqniq, revealed that two-thirds of those planning a gastronomic business are urban women between 26 and 35 years old with a degree.
How “lay people” see hospitality
The “lay people” involved in the research explicitly strive to continuously improve their gastronomic knowledge. They should know the latest trends and technologies - whether they are planning to open a business or not. They are most interested in recipes and serving. More than a third of them consume this type of content daily and 41% weekly, mainly on social media channels. However, respondents also reported that they like gastronomic events, with two thirds attending at least once a year.
„Non-professionals often associate starting their own gastronomy business with romantic notions: many people make the mistake of thinking that good taste is enough to start a place, and do not think about the costs of opening and running it, or how their lifestyle will change” - Alexandra Rétfalvi-Kurucz, co-founder of Piqniq Budapest, told Piqniq.hu about the research.
Hospitality is a tough nut to crack, according to those who work in it
Working in the hospitality industry is far from feeling like an easy job. In fact, the 400 people surveyed believe that working in hospitality is very hard work. They typically work more than 9 hours a day, but even with this workload, they feel it is really important to keep improving their skills. A third of chefs and cooks, 21% of whom work more than 12 hours a day, spend time regularly developing themselves. The figure is 24 percent for owners. Although 58 per cent of catering professionals cite reading and 95 per cent cite online as their primary source of information, the proportion of those who prefer to be inspired by personal experience, whether by learning from each other or through workshops, is still high. And there is a very particular way of self-improvement among those working in the kitchen.
36% of respondents are owners, 24% are chefs and 16% are restaurant employees. On average, people in the sector have been in the industry for 8 years, with around 40 percent of respondents having been in the industry for more than 10 years.
Source: piqniq.hu.
