Record hospitality in the hospitality industry: Every sixth fights with psyche!

Record hospitality in the hospitality industry: Every sixth fights with psyche!

What's going on in the hotel and restaurant industry? The location is anything but rosy. In 2024, sick leave reached an alarming record with 6.14 percent, as [food-service.de] (https://www.food-service.de/maerkte/news/gesundheit-rekordkrankenstal-belastet-hotel-and-Gaststaeten- 64120). More than six out of a hundred employees are canceled due to illnesses every day. The analysis of the AOK Rheinland/Hamburg shows that the situation has dramatically deteriorated, especially after the pandemic. During the Lockdowns 2020 and 2021, sick leave was significantly lower - at 3.83 percent and 3.74 percent. But the development of recent years is worrying. In 2019, sick leave was still 4.36 percent; In 2023 he rose to 5.95 percent.

The reasons for these worrying numbers are complex. The main causes of the most common sick leave are psychological problems and complaints of the muscle skeleton system. It is worrying that the number of cases for muscle skeleton diseases and mental illnesses have increased by almost 50 percent since 2019. Every sixth employee in the field of hotels and gastronomy now has a mental illness; In 2019 it was still tenth. In the case of muscular complaints that cause almost every second failure, back pain or herniated discs are often affected.

challenges for the industry

The situation is additionally reinforced by increasing prices and a noticeable decline in the number of guests. Specialists are missing in the industry, which also increases the burden for the existing employees. According to aok.de, this presents the hoteliers and restaurateurs with great challenges. The time pressure increases, and the requirements for working conditions are enormous - physical resilience and emotional resilience are essential to be successful in this sector.

The influencing factors are clear: a shortage of skilled workers, increasing time pressure and growing overtime work make working in the catering even more challenging. These conditions are not only based on health, but also on the satisfaction of the employees. It can be noticeable that the industry needs a good knack for sustainable solutions to counteract this negative development and to focus on the health of the employees.

A call to change

The collection of data from the AOK not only shows a growing problem, but also illustrates that urgently needs to be traded. The industry cannot afford to further ignore the condition in the future. It is time to take effective measures in order to improve working conditions and also focus on the mental health of employees. This is the only way to secure the excellent performance of the industry in the long term.

Current information and developments in this area do not fail to materialize at Hotelvor9.de. Here you can find out how the industry wants to react to these challenges in the future and which strategies are already being discussed.