An Edinburgh chef and former Masterchef finalist has urged customers to be kind to the hospitality industry as they struggle with stock and staff shortages.
As cases of coronavirus continue to rise both in Edinburgh and across the country, well-known chef Dean Banks has asked those heading out for food and drinks to be mindful.
In recent weeks, a number of venues have experienced both staff shortages due to self-isolation, as well as stock issues concerning beer and other products.
Speaking as part of the Radisson RED's Be Kind To Hospitality campaign, Banks, who runs The Pompadour and Haar at Home, said: “We have had serious issues with staff shortages, sadly. Mental health is a very big problem among workers in our industry at the moment, as with people in general to be honest.
“Some people are struggling with getting out of bed to face each day, that is a story we are hearing a lot.
“We are looking at ways we can improve things for our staff, anything we can do to help them through this. It’s the responsibility of any business owner.
“Some people are having to take sick days over mental health, others are having to self- isolate due to being pinged – although we haven’t had a single positive case, we still suffer from the isolations.
“I dread my phone ringing in the morning at the moment."
“We are very lucky that stock shortages haven’t affected us at all – but that comes back to our ethos of using local produce. Our suppliers are so local and we have such strong relationships it hasn’t had an impact at all, so we are lucky.
“But please, think of the staff and what they are going through – and be kind.”
After coming out of what has already been an incredibly difficult time for the industry, issues such as Brexit and stock shortages have made recovery even more difficult.
Graham Chalmers of the Radisson RED said: “The entire hospitality industry is facing a crippling crisis right now – in fact more than one.
“Brexit also has had a huge impact on deliveries and stock – it’s clear to see. People everywhere are struggling to get hold of essential products.
“So while we have been asking this for some time now, it is once again vital that the public PLEASE be kind to hospitality workers. They are really up against it and doing their absolute best in very difficult circumstances."
