The owner of two popular Melbourne restaurants has announced their imminent closure, attributing the decision partly to what he describes as a declining work ethic among staff. Pearl Chablis and Oyster Bar will serve its final patrons on July 19, marking the end of a three-year presence in the CBD. Its sister venue, Pinchy’s, known for its lobster rolls and champagne, will also shutter its doors the same weekend.
Jeremy Schinck, the owner, explained to The Herald Sun that multiple factors influenced the closures, including mounting debt, reduced city-center foot traffic, and the ongoing cost-of-living crisis. A significant challenge, he noted, has been the difficulty in finding quality hospitality staff in the post-Covid landscape.
Post-Pandemic Staffing Struggles
Schinck lamented the deterioration of work ethic following the pandemic, stating,
‘Work ethic after Covid has deteriorated. When you have inconsistencies and restaurants opening and closing, new staff aren’t determined to do well in this job.’
He expressed frustration that many potential hires view the industry as transient, often prioritizing other commitments over their restaurant roles.
The Schincks, who have been unable to ‘bounce back’ after Covid, are not alone in their struggles. Pearl Chablis and Oyster Bar had built a reputation for serving fresh Australian oysters with French-inspired dishes, but like many in the hospitality sector, they have struggled to regain pre-pandemic momentum.
Financial and Operational Challenges
Schinck highlighted the financial strain of operating in the current economic climate, stating,
‘We’re not getting the Monday-to-Friday crowds in the office. At Pinchy’s, we have been hanging in there for the last two years and have had to work twice as hard to earn half as much.’
He pointed out that despite paying competitive wages, the high turnover of staff has been detrimental.
‘They are paid entry-level corporate salaries but some are behaving like teenagers.’
The hospitality industry has seen similar sentiments echoed by others. A retiree from the sector noted that his former employer had resorted to hiring older staff due to their reliability and customer service skills.
‘There had been a number of under 30s who did not cut the mustard.’
He described issues with punctuality and excessive absenteeism among younger employees.
Industry-Wide Concerns and Future Outlook
These concerns are not isolated. Another worker in the event industry shared his intention to leave, citing similar frustrations with the new workforce’s focus on personal priorities over professional responsibilities. Schinck has proposed a potential solution: introducing a tertiary qualification requirement for hospitality workers, akin to European standards, to ensure that new entrants take the profession seriously.
Meanwhile, co-founder Samara Schinck described the closure of Pinchy’s as a deeply emotional decision.
‘We poured our hearts into creating a space that celebrated great food, genuine hospitality, and moments of joy. Unfortunately, the reality is that we can no longer make the restaurant work sustainably in today’s economic climate and at this location.’
The announcement of these closures underscores the broader challenges facing the hospitality industry in the wake of the pandemic. As businesses continue to navigate these turbulent times, the call for systemic changes in workforce development and operational strategies grows louder.
