Stallowner Romain Hoffmann has participated in the Schueberfouer for the past 42 years. After two years' pause, the 2022 edition of the fair now faces a series of hurdles.
Hoffmann's chip shop "Chez Irène" is an institution which has been a part of the Schueberfouer since the 1950s, when it still belonged to his in-laws. Hoffmann has spent 42 years running the stall, but the last few years have thrown up unprecedented obstacles.
Pandemic restrictions
The Schueberfouer was completely cancelled in the first year of the pandemic, before being replaced by the smaller and more controlled "Fun um Glacis" in 2021. For Hoffmann, this means his equipment has been in storage since 2019. The first step in setting up this year's fair will be checking the mobile kitchen equipment, tables and chairs are all still functional, with Hoffmann expecting material investment and repair work, which will require significant financial outlay.
Lack of staff
Another issue facing stallholders is the potential lack of staff - a problem which has become significant across the hospitality sector since the pandemic - gastronomy in particular.
"Before the pandemic we had wait-lists of students hoping to earn money at the fair, as well as gaining experience. We could always depend on students - when the first batch finished, the second would follow. Now after two years, they've found other roles, or don't want to work in food service, or they'd rather go on holiday than earn money. We have to start from scratch and the market is not looking great," says Hoffmann.
Stallholders have turned to social media to issue appeals for staff, but Hoffman says he has been searching for weeks and his team is still incomplete. This adds additional stress to an uncertain summer ahead.
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The staff search is compounded by the fact that not every applicant is suitable for the roles.
"We start work straight away from day 1, which means staff need some experience, even if it's just cash registers from a weekend job. The fair only lasts three weeks so we don't have time to train people up for ten days," says Hoffmann.
If Hoffmann cannot put together a full team, he says he hopes customers display patience, as he will have to adjust the menu. Wait times could also take longer.
Planning ahead
In addition to staffing issues, the price of raw materials is rising, as well as grocery prices. Hoffmann explains he has had to prepare in advance for purchases such as cooking oil, which has experienced shortages in recent weeks. He expects the price increases to be reflected in his menu prices as well, although he intends to keep these within a reasonable range. Customers must understand that any price increases are not designed to compensate for the losses over the past two years, Hoffmann insists, and instead they are designed to cover costs.
