Women in business

Backfire

Each has its own style of decoration and favorite dishes. In the spirit of mutual support and a friendly atmosphere, they meet regularly for coffee after their lunch shift. “These meetings are more necessary than ever, especially after the last two years. Together we’re stronger than apart,” emphasizes Femke Pivin. Very independent, they are finally beginning to see the light at the end of this long, dark tunnel linked to Covid-19. Like many of their colleagues, they have had to wait a long time for the health restrictions to be lifted completely.   It’s finally happened, but the consequences of such a global upheaval are being felt in their daily lives. “It just goes to show that we’re not immune. I had over forty company parties cancelled in December. Even if we felt the blow at the time, we’re now starting from scratch,” says Camille Grange.

For these enterprising women, manpower remains a constant preoccupation. It’s up to them to re-motivate an entire generation reluctant to put up with the difficult working hours and conditions associated with the restaurant business. “Finding qualified personnel willing to enter the field is not easy. Following Covid-19, there was a real break with our business. Before, an employee could leave one establishment to join another. Now, they’re simply leaving the profession for another,” Alexandra Vialettes sadly observes. How can we ensure quality service when the difficulty of the profession is responsible for an exodus of staff attracted by other professions? At this stage, a rethink is necessary, and our four bosses are well aware of this. “Despite all these difficulties, we’re still as motivated as ever and try to maintain a team spirit,” reassures Ariane Boada.

Compassion

Knowing that a new form of catering is about to emerge, the four founders are all keen to be actors rather than spectators: table rotation, double service, take-away service, waiting lists or bank guarantees at the time of reservation; customs are evolving to their great delight. “Despite lagging behind our European neighbors, we’re seeing a real awareness of our profession. That’s the positive aspect of the post-health crisis: people have a little more compassion for us after all we’ve been through,” admits Femke.

Living in a traditionally male-dominated world, the quartet are rarely subjected to malicious sexist remarks. Being young women bosses, the comments are always age-related. “I don’t think it’s done on purpose, but some people are still surprised to see us in positions of responsibility at our ages. Unfortunately, I don’t think the restaurant business is any exception to the rule,” says Camille. As the interview drew to a close, each of them returned to her gastronomic kingdom, and it was a joy to see that women in the kitchen have a bright future ahead of them.   Unthinkable just a short while ago, these young people are bringing a breath of fresh air to the city of Calvin with their phlegm and talent. Very much in tune with their culinary universe, this new generation is only in the early stages of a (re)volution to come. Thank you, ladies!