In the restaurant industry, change is constant. As consumers become increasingly demanding and eating habits evolve rapidly, HoReCa professionals face new challenges every day. And in this ever-changing landscape, one aspect cannot be overlooked: the new industry contract, a topic that directly affects those who manage restaurants, bars, canteens, and other venues in the sector.
The main changes in the new national collective agreement
The new national collective agreement for the restaurant industry brings with it important changes affecting several crucial aspects of work in the Horeca sector.
Review of working hours and shifts
One of the main changes concerns the revision of working hours and shifts. The new regulations aim to ensure greater flexibility for workers, but at the same time impose stricter limits to avoid work overload and promote a better work-life balance. This means that employers will have to reorganize shifts more carefully, taking into account the new needs of their staff.
Improvements to contractual conditions
Furthermore, the agreement introduces new measures to improve contractual conditions, such as increasing minimum wages and introducing new allowances for evening and holiday shifts. These changes represent a significant step forward in recognizing the value of work performed in the restaurant industry, but they also require careful financial planning by restaurant managers to ensure the economic sustainability of their operations.
Review of staff classification and classification
In particular, the Parties have envisaged a significant revision of the classification and staffing system, which have remained unchanged since the 1990s, to better meet changing market needs and new types of offerings. Regulations regarding the individual rights of workers have also been strengthened, such as measures to combat violence and harassment in the workplace and leave for female victims of violence.
Training and professional development
Another crucial aspect of the new agreement concerns training and professional development. Greater emphasis is placed on providing employees with growth opportunities through refresher courses and ongoing training. This not only helps improve staff skills, but also contributes to a more motivating and attractive work environment, reducing turnover and increasing the quality of customer service.
Employee well-being measures
The new agreement also introduces specific measures for employee well-being, such as promoting safe working practices and adopting corporate welfare policies. For example, access to supplemental healthcare programs and the opportunity to take additional rest periods when needed are encouraged. These initiatives aim to create a healthier and more sustainable work environment, where employees feel valued and supported.
Facing challenges and seizing opportunities
These changes represent a significant challenge for venue managers, who must adapt to the new regulations and reorganize their operations to meet the new standards. However, the new agreement can also be seen as an opportunity to improve operational efficiency and service quality, creating a more positive and sustainable work environment for both employees and customers.
Navigating the new contract requires a strategic approach and careful resource management, but it can bring significant benefits in terms of staff satisfaction and customer loyalty. Investing in training, reorganizing shifts, and implementing welfare measures are essential steps to ensure your business's success in an ever-evolving sector.
Learn more
For further details on the new national collective bargaining agreement for the restaurant industry, you can consult the official document at this link .