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Le 5 proposte che le associazioni di categoria del settore HO.RE.CA. avrebbero dovuto fare in un anno di pandemia e che non hanno fatto.

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Un anno di pandemia.
Un anno che ha visto oggettivamente mettere in ginocchio il nostro paese, come qualsiasi altro paese in tutto il pianeta.

Le categorie in assoluto più colpite direttamente e indirettamente a livello commerciale, sono senz’altro quelle attività che vivevano di “assembramenti”, di socialità.
Tra queste, quella probabilmente che ne ha risentito maggiormente a livello mondiale, è stata la categoria ristorativa, degli alberghi, ristoranti, trattorie, cocktail bar.

Se l’Italia è per antonomasia la patria dell’ospitalità, della tradizione culinaria, della socialità e convivialità, possiamo dedurre che la ristorazione italiana, a livello puramente commerciale, è stata in assoluto la realtà che ha subito più di tutti, quest’anno di covid19.
E i numeri lo confermano.

Si parla di oltre 250mila posti di lavoro nel nostro settore, su un dato generale di oltre mezzo milione. (FONTE)
Solo in Italia.

La domanda che mi gira nella testa da un anno a questa parte è:

“Cosa hanno fatto in questo periodo le associazioni di categoria, vecchie e nuove, per dare speranza e un futuro ad un settore che inevitabilmente ha ricevuto un così duro attacco?”

Ci tengo a mettere un punto fermo in questa analisi.
Non è colpa di nessuno.

Sicuramente è doveroso analizzare cosa andava fatto prima della pandemia, cosa è stato fatto durante e cosa andrebbe fatto domani, come tra un mese e un anno, per arginare i danni e le ripercussioni immediate.

Ma c’è un virus che obbliga tutti a delle restrizioni che vuoi o non vuoi mettono in ginocchio il nostro settore. Magari qualcuno di noi poteva essere sostenuto maggiormente, ma pensate a chi viveva solo di turismo e al poco che in ogni casi si sarebbe potuto fare per loro.

Il problema c’è, ci ha tolto e ci avrebbe comunque tolto tanto, in ogni caso.

La vera questione è COME RIPARTIRE.

In quest’anno quindi mi sarei aspettato che le associazioni di categoria mettessero in campo idee, sinergie, discussioni e tavole rotonde, attorno a cui creare proposte per gestire e rilanciare il nostro settore in modo più efficiente, più forte, più stabile.

Perché se dovessimo tornare a come era prima della pandemia, di certo non torneremmo a chissà quale età dell’oro. Serve poter andare avanti, non solo oltre questa sciagura, ma anche oltre i tanti problemi e difetti che il nostro settore già aveva.

Invece niente.
Cinque argomenti che in 5 anni di OCCCA sono stati affrontati in numerose occasioni, online e offline (basti pensare agli incontri per 3 anni di fila al BIT di Milano), non sono stati nemmeno scalfiti dal dibattito in questo primo anno di pandemia.

Visto che non ne parla nessuno, ecco allora le 5 proposte che le associazioni di categoria del settore HO.RE.CA. avrebbero dovuto fare in un anno di pandemia e che non hanno fatto:Come avevamo evidenziato nell’incontro al BIT del 2020 (proprio a ridosso dell’inizio pandemia), il burnout è un problema crescente del nostro settore. Affrontarlo è solo il primo passo, ma un passo fondamentale. Se non si riconosce e conosce il problema, non lo si può risolvere.
Inutile spiegare come anche in questa fase transitoria, la creazione di una simile convenzione avrebbe aiutato e aiuterebbe tanti colleghi che vivono una sorta di burnout (quello della propria condizione lavorativa) dentro un altro burnout (quello derivante dalla pandemia e dall’impotenza delle restrizioni unito all’insicurezza verso il futuro).


Con OCCCA abbiamo più volte evidenziato come sia assurdo che per somministrare una dieta, un nutrizionista debba laurearsi, mentre un cuoco per dare direttamente da mangiare, necessiti solo di 8 ore di corso Haccp.
Serve da una parte creare una figura riconoscibile e professionalizzante che vada sia a prendersi le responsabilità di quello che viene prodotto attraverso la trasformazione, sia che gli venga ufficialmente riconosciuta tale responsabilità e competenza.
Stessa cosa per un cocktail bar.
Se un locale vuole essere originale, innovativo, risparmiare attraverso l’uso di prodotti creati “homemade” nel proprio locale, non deve solo avere un laboratorio/cucina predisposto e un manuale dell’autocontrollo aggiornato.
Deve poter avere una figura di riferimento nella propria attività che, attraverso crediti e corsi formativi, attesti di essere in grado di poter realizzare prodotti, a volte anche stockabili, da servire con sicurezza e chiarezza ai propri clienti.
Tale figura non solo deve essere formalmente riconosciuta attraverso un percorso professionale e formativo, ma dovrà quindi essere contrattualizzata e stipendiata adeguatamente.
Vuoi un locale che si differenzia sul mercato grazie a proposte esclusive?
Assumi personale qualificato UFFICIALMENTE e sei tenuto pertanto a investire su questa figura.


L’argomento è oltremodo conosciuto dalla community di OCCCA e sanno come da solo richieda pagine su pagine di articoli.
C’è un aspetto chiave che intendo soltanto evidenziare.
Non si tratta di intervenire solo sul costo del lavoro, sull’adeguamento dei salari e l’inserimento di figure che attualmente vengono contrattualizzate con altro nome.
Qui si tratta di capire che la ristorazione di una volta, quella d’albergo, con fasce orarie e ruoli definiti più o meno standardizzati, non può più essere il modello di riferimento di una categoria che negli ultimi decenni ha totalmente inventato nuovi modelli di business e di lavoro.
Si sono stratificati strumenti e forme contrattuali su un sistema che non ha più alcun collegamento con la realtà.
Ecco che allora tutti noi, dal dipendente al titolare, fino al commercialista e consulenti di lavoro, elaborano spesso rapporti di assunzione in chiave informale per poi applicare modelli formali che siano a norma.
(Es.: le parti si accordano per una cifra, 1500 euro al mese, che vengono poi inseriti in busta paga attraverso varie formule, dall’inserimento di 13esima e 14esima, al bonus Renzi incluso o attraverso l’ausilio dell’ una tantum per arrivare al compenso concordato)
Non ha alcun senso.
Serve capire una volta per tutte chi è, cosa è il lavoratore di un ristorante, albergo, cocktail bar, pizzeria, caffetteria. Farsi delle domande, trovare un comun denominatore, e a quel punto determinare i valori e infine i prezzi.
Il lavoro è essenzialmente un prodotto del mercato e finché non avremo chiaro cosa questo prodotto è e cosa dobbiamo aspettarci da lui, non potremo dargli un prezzo.
Deve finire l’era in cui il prodotto lavoro viene di volta in volta stabilito da entrambe le parti, andando così ogni volta a usare elementi del tutto soggettivi e relativi come:
– la zona geografica in cui si offre/cerca lavoro
– il sesso del dipendente
– l’età del dipendente
Una lattina di coca cola potrà avere un prezzo di vendita diverso nel bar del centro storico di Firenze piuttosto che nel paesino di periferia in Sicilia.
Ma entrambi gli esercenti quella lattina la compreranno più o meno la stessa cifra.
La lattina di coca cola è come il dipendente, e se questo vi sembra poco romantico, spiegatemi come può esserlo il fatto che lo stesso dipendente sia trattato in modo meno equo della bevanda in base a dove trova collocamento.


Innanzitutto bisognerebbe intervenire con degli incentivi dalle regioni, affinché nei singoli comuni venga messa in atto una tariffa puntuale sulla tassa dei rifiuti, effettuata quindi facendo pagare solo la produzione dell’indifferenziato, incentivando quindi l’acquisto di prodotti compostabili, creando certificazioni che attestino l’attenzione dell’attività sull’ambiente attraverso mirate scelte aziendali (fu il tema dell’OCCCADAY del 2017 con i suoi 10 punti)
Esiste una numerosa clientela che sceglie i locali in base al giudizio gourmet delle più rinomate guide.
Un’altra fetta di clientela da priorità per esempio alle scelte etico animaliste (ristoranti vegan), o religiose (cucina kosher, halal).
Non esiste però una certificazione che dimostri come quella pizzeria, ristorante, pasticceria o bar, pongano attenzione affinchè la proprià attività impatti poco o nulla a livello ambientale.
Sarà forse per questo motivo che chi pensa la propria attività in chiave ecofriendly lo fa sempre e solo per puro idealismo, e mai sotto un punto di vista anche commerciale?
Un simile patto istituzionale sarebbe stato oltremodo necessario anche durante la pandemia, considerando come siamo passati dal 2019 delle spiagge freestraw, al 2020 del drink delivery in buste di plastica del sottovuoto.


Abbiamo in diverse occasioni parlato di “Stati Generali della Ristorazione”.
Si tratta di creare una sorta di evento separato da quelli che sono gli Stati generali del Turismo, che generalmente coinvolgono tutta una serie di soggetti come tour operator, alberghi, grandi catene del settore ho.re.ca., su quelle che sono solo una parte delle dinamiche economiche (ma anche sociali) del nostro settore.
Serve iniziare un percorso che abbia innanzitutto continuità.
Abbiamo da riparare, cambiare ed evolvere tutta una serie di norme, abitudini, strategie che riguardano il passato e il presente.
Al tempo stesso però dobbiamo pensare ad un approccio efficace verso le sfide del futuro e gli inevitabili cambiamenti a cui saremo di nuovo chiamati a rispondere.
Se non vi sarà un tavolo permanente del settore, coordinamento di istituzioni e soggetti rappresentativi, ci troveremo sempre ad arrancare, in una sfida dove ognuna pensa a salvare la propria pelle, nel contesto individualistico che tanto connota la nostra imprenditoria enogastronomica (spesso in contrapposizione a quella di altri paesi dove si fa più rete, chissà come mai?)
E proprio perché i tempi cambiano, è necessario che ci sia oggi come in futuro, spazio per nuove rappresentanze che magari siano capaci di interpretare meglio il loro tempo o avanzare proposte di un cambiamento che sono portati a vivere, a differenza di chi ci ricorda l’importanza del passato ma senza la capacità di immaginare un futuro.
Inutile spiegare quanto un simile tavolo istituzionale, già avviato, avrebbe permesso un dialogo più produttivo durante quest’anno di pandemia, in cui il nostro settore è stato prima ignorato e poi messo da parte.

Cinque punti.
Da dove vogliamo iniziare?

473 Commenti

  2. io inizierei dal n.2 perché sinceramente credo che sia inutile parlare di contratti se poi il primo pinco pallino che passa può fare il cameriere, il cuoco o il pizzaiolo.

    La dinamica per la quale si è iniziato a sminuire il lavoro (e di conseguenza lo stipendio) è data proprio dal fatto che chiunque è ammesso all’esercizio di questa attività lavorativa senza alcuna competenza o attestazione di nessun genere.

    Lo studente senza qualifica che accetta di lavorare per 800€ danneggia chi poi con questo lavoro ci vuole vivere, perchè dà il via ad un meccanismo per il quale l’imprenditore (spesso a suo discapito) inizierà a pensare “se lui lavora per 800€ anche tu puoi, tanto che ci vuole a fare un caffè”

    Andrebbe strutturato un sistema di qualifiche e certificazioni che diano l’accesso a vari livelli di possibile contrattualizzazione.

    Un sogno utopistico ad oggi

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  5. Sono necessari tutti e strettamente connessi! Se posso dire il punto è questo:
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    Mi sono arresa alle proteste , vedo scendere in piazza gente disperata ma senza le idee chiare e senza conduzione.
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