COVID THE MAYHEM FOR THE JAPANESE HOSPITALITY INDUSTRY

COVID THE MAYHEM FOR THE JAPANESE HOSPITALITY INDUSTRY
It seems like a dream not so long ago; the hospitality industry was at the end of the road. Some were even on death row, forced to close down.
Many long-term famous and popular businesses had to shut their doors. The impact of COVID had affected their livelihood, and they couldn't stay open or wait for COVID to pass. 

Without the preparation for COVID seeking out of the mist taking over like a plague, the industry was sent backwards into turmoil.
Jobs were lost, staff had to be let go, and restaurant owners couldn't afford to keep the team they had trained in preparation for the year of service.
Staff had to be sent home because there was no more extended job reliability to sustain their financial independence to consider Australia home. 

Now there is Hope to Dream COVID is sustained. Still, the impact had affected the Hospitality industry forever, and most could not turn back time.
Australia has been struggling with a shortage of staff everywhere.
Although there is a pool of satisfactory candidates in the hospitality industry, there aren't enough quality candidates to serve the business.
Restaurant owners seek staff who are competent, proficient, and able to serve their clients with confidence. They are left disappointed with a team who are unable to follow through and unable to serve their clients.

Time and energy are wasted on training everything from scratch when the staff is either unmotivated or not in it for the business. Owners must be babysitters holding their hands with everything and cannot prioritise the running of the company.

Staff are the representation of the business; they are the first contact with their customers. The customer's impression of the restaurants relies solely on their staff; customer service is the core of how the business can be sustained in the long run.

Restaurant owners lack the Time & energy to fully train staff to have them ready.

Being out of performance for so long, most are finding their feet back and disregarding the quality of what they need to satisfy instead they focus on quantity of having a staff to manage operations in desperation.
Staff are left feeling lost, but in desperation to come into the country, a job is needed to survive. 

The Intention of the job is the pay-check; some staff possess good integrity and heart. They want to maintain long-term service to the business, but at most only consist of the standard industry background.

But they deal with factors they can't control which is language. They rely on menu recognition as they can speak their hometown but are rarely prepared for a market that is not theirs.

Expectations of what is expected is clear at the start, going into deep waters and forced to deal with the issues alone. Their nature is to keep firm and constrained very rarely, interrupting the rules they may be subjected to go against. 

They stay quiet, suffering in their own cries, in silence, hiding away behind the mask that does not represent how they genuinely feel.
Guidance and support are rarely sought as pride and integrity are cultural traits endorsed since birth to not show vulnerability and truth. 
Because of this, they seek guidance elsewhere, hoping to be heard and listened to. Hoping to gain that confidence to feed their pride to sustain their position.

Without the business showing them love and passion for boosting their purpose and becoming an asset to serve, they turn to their own pockets to become valuable assets to the company. 

Two sides have different stories restaurants seek staff but are unable to train to breed quality.

Staff are eager to be trained but do not possess the quality.

What if restaurants could invest to gain quality staff who were professional, confident and ready to serve their clients to maintain customer retention that was quality-based and loyal to support the business? 

What if staff were passionate and eager to serve and educate clients who will praise them where they can learn the beauty of Japan’s culture and traditions?
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What if the gateway to Japan is through the connection of SAKE? And sake professionals were the guardians to lead the WAY!