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Staff Shortages Force Coastal Restaurants and Bakeries to Scale Back Hours

Operators in the region have launched self-service outlets to keep hospitality venues running despite acute staff shortages.

Erst bleiben die Mitarbeiter aus, dann die Gäste. Viele Gastronomien im Norden leiden unter Personalmangel. (Symbolbild)
Da kam die Bestellung an: Die Freundinnen Melanie, Andrea und Susanne (l-r) aus Hamburg essen auf Sylt Eis
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Overview

  • Dozens of coastal restaurants and bakeries in Schleswig-Holstein and Mecklenburg-Vorpommern cut service times this July, introducing midday closures, earlier kitchen shutdowns and extra rest days.
  • A Sylt bakery opened a cashier-less self-service outlet in Westerland after its Deezbüll and Klanxbüll branches faced temporary shutdowns due to missing staff.
  • The Föhr restaurant Saimons, which had limited winter service to three days a week and evenings only, restored six-day midday operations three weeks ago.
  • Official data show a 0.9 percent drop in hospitality staff in Mecklenburg-Vorpommern over the past year, deepening labor pressures during the peak season.
  • Industry leaders report guests now favor later breakfasts and often skip traditional lunch, prompting venues to realign meal offerings and opening hours.