Dutch Hospitality Sector Struggles to Secure Sustainable Workforce
Work News | New Stardom
Photo by Marek Rucinski
Despite signs of recovery, the Dutch hospitality industry continues to face deep structural staffing challenges. New analysis from ABN AMRO highlights a persistent mismatch between demand for workers and the supply of trained professionals, raising questions about the sector’s long-term resilience.
In the first quarter of 2025, the industry reported 30,400 open vacancies, with nearly 40% of entrepreneurs still citing staff shortages as a major barrier to operations. Some restaurants and cafés have had to reduce opening hours or scale back services based on staff availability.
Today’s hospitality workforce is heavily reliant on 15 to 25-year-olds, many of whom take on temporary roles during their studies. This group now makes up 58% of the workforce, up from 50% in 2015. While they bring energy and flexibility, few stay in the industry long enough to form a stable employment base.
ABN AMRO notes a worrying decline in the 25–35 age group, which has dropped from 19% in 2015 to 12% in 2024, reflecting a growing gap in mid-level talent. The average age at which workers leave the sector is just 25, and many cite limited clarity, career prospects, and support as reasons for leaving.
One key segment, practically trained MBO students, is proving hard to retain. Contrary to stereotypes, Gen Z MBO graduates increasingly prioritize clarity, stability, and growth potential over flexibility. But in a sector still dominated by on-call contracts and informal entry routes, these expectations are difficult to meet.
Some accommodation providers are investing in automation and digitisation, with 25% of hotels adopting tech-driven workflows compared to just 10% of restaurants. Larger hotel chains, with more complex systems and customer interactions, are generally ahead in implementation.
The sector is also exploring lateral entry as a partial solution. Around 30% of hospitality employers are open to hiring workers from outside the industry, though few offer formal programs or structured retraining. High staff turnover and limited capacity to guide new entrants remain ongoing challenges.
The labor shortages in the Dutch hospitality sector are reflective of a wider issue affecting service industries across Europe and the United States. Factors such as demographic shifts, changing workforce expectations, and economic pressures are contributing to staffing challenges. Addressing these shortages requires coordinated efforts focusing on skills development, improved working conditions, and strategic investments in workforce sustainability.
Sources:
