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Gosch is struggling: Luxury restaurant Jünne closed due to lack of staff!
Jürgen Gosch, a restaurateur from Sylt, is struggling with a lack of staff and is closing his luxury restaurant “Jünne”. Information about the situation and future.
Gosch is struggling: Luxury restaurant Jünne closed due to lack of staff!
On the popular island of Sylt, the Gosch restaurant, run by the well-known gastronomic entrepreneur Jürgen Gosch, remains a central attraction for visitors. Gosch, who at the age of 83 shows no sign of retiring, runs an impressive gastronomy empire with a total of 42 branches and around 1,500 employees. In a recent interview, he spoke about current challenges in the industry, which are characterized, among other things, by an acute shortage of personnel.
The situation is particularly critical in Gosch's new luxury restaurant “Jünne”, which was temporarily closed due to a lack of staff. At the moment, only 450 employees are active in its operations, which is not enough for regular opening hours. In the current situation, the restaurant only offers the opportunity to serve groups of 80 to 100 guests. Therefore, employees from eleven sales points on the island are brought together to provide these groups with appropriate care. A reopening of the “Jünne” is planned for September, but this depends heavily on the availability of the required staff. In addition, Gosch is planning to open a new store on Sylt from August 15th; Further information on this is not yet known.
The challenge of a shortage of skilled workers
The catering industry is facing a massive challenge: it is particularly difficult to find staff with sufficient knowledge of German. Gosch raises concerns about the work ethic and expectations of “Generation Z.” While some in this age group are perceived as lazy, he actually sees them as efficient workers. He emphasizes that modern technologies, including artificial intelligence, have profoundly changed the way the industry works.
The question of how to organize working hours also concerns him. While many companies are considering a four-day week, he believes this model is unthinkable in the catering industry. Instead, he offers his employees the opportunity to work up to six days a week. Gosch emphasizes that this is not exploitation and that he does have a heart for his employees, which has received a lot of approval on social media.
At a time when the demands on the catering industry are constantly changing, Jürgen Gosch remains a fixture on Sylt. His commitment and his clear views on the current personnel situation and activities in the industry characterize him as a pragmatic entrepreneur who is ready to face the challenges.