Occupational burnout among hospitality industry employees was addressed for the first time as a central discussion theme during an event dedicated to the HoReCa sector, organised by the Hospitality Culture Institute at Balvanyos.

The topic was highlighted during the Food & Beverages Innovation Camp, held between May 26-28, bringing together over 140 specialists and entrepreneurs from Romania and abroad.

Florin Maxim, founder of the Hospitality Culture Institute, drew attention to the constant pressure faced by employees in restaurants, kitchens, or delivery services, due to the fast-paced and stressful work conditions, as well as the lack of meaningful support structures.

'We're talking about people working in kitchens, in generally enclosed spaces. They're hygienic and ventilated, but people stay there for 6 to 8 hours in a continuous workflow because customers are in the dining room or orders are coming in for delivery - there is no time to stop. Taking a 10-minute break doesn't exist. They have to work nonstop. There is a stress that accumulates in these back-of-house workers, which we, the consumers, don't see. When we're in the restaurant, everything looks beautiful, we think ‘what a nice life these people have.' But it's not quite like that. A waiter can walk 20 to 30 kilometres a day in a 50-square-metre room. We need to start talking about these things, showing them, bringing them to the surface. So far, we have overlooked them, but they are beginning to add up,' Florin Maxim told AGERPRES.

He also highlighted the huge pressure from frequent inspections by authorities, which adds additional stress to the sector.

'Our sector is basically always under scrutiny. Anyone can walk in at any time. Producing or serving food in Romania is a saga in itself. We're subject to 19 different institutions that inspect us, and eight of them can shut us down on the spot. If an inspector thinks something's wrong, they can close you immediately. Sure, you can appeal, but that means you lose money, staff and time, and your employees may not want to return to such a stressful environment. You constantly live with the fear - 'Who's coming today? ITM, ANAF, ANPC?' That's our biggest issue: the authorities don't come to help you fix things; they come to punish. And all that negative energy ends up on the entrepreneur or the manager,' Florin Maxim said.

Labour shortages are another major source of stress for hospitality business owners.

'The biggest issue right now is that we have lost our status as a ‘first employer.' Students used to get their first jobs as bartenders, waiters, bellboys, or receptionists. Now they're more likely to be cashiers. Why? Because of stability and higher pay. In hospitality, an employee's income includes base salary plus tips. That's our core issue - we no longer attract newcomers, so we're forced to rely on Asian labour. But again, that workforce needs training, there's a language barrier, and as their community grows, we'll likely face cultural integration challenges too,' added Maxim.

The Food & Beverages Innovation Camp, which began on Monday and concludes Wednesday at Balvanyos Resort, brings together entrepreneurs from the food industry - restaurant founders, chefs, investors, FMCG and HoReCa leaders, experts and consultants. It also marks the end of the F&B Business Accelerator programme, unique in Romania and among the few in Europe dedicated exclusively to innovation in the food sector. AGERPRES (RO - writing by: Oana Malina Negrea; EN - writing by: Adina Panaitescu)