The younger generation: a professional goldmine?

Originally conceived as an idea to promote the ability of the younger generation within the fine food world and boost the balance in their favour – as it currently stands, the industry primarily consists of older workers – the competition worked to showcase the skills of a handful of young people, which otherwise may have gone unnoticed

Should all businesses be harnessing the younger generation’s skill, energy and innovation, or do the negatives – possible lack of focus and a desire to have fun – outweigh the positives? We speak to three businesses who have embraced young workers, and can tell both sides of the story.

Harry Davies, De Beauvoir Deli
For any business owner, there can’t be any doubt in the value of harnessing the skills and ideas of the younger generation. Looking at the success stories of both the biggest and smallest companies over the last decade, you will always find young people at the heart of the business. Taking the UK food industry, the most exciting businesses of recent years have their roots in street food and short term pop ups, very often run by entrepreneurs and chefs under the age of 35.

Food retail has been a less popular sector for young entrepreneurs to have a crack at, probably because the trends are less obvious. In retail, it could be said that administration plays a more vital role than the creative process and this may be less attractive to innovators.

Nikki Storrar, Ardross Farm Shop
For no particular reason we have always worked with a lot of younger people, from our weekend staff to people on gap years or looking for a career in retail. There is always a lot of buzz around the shop when they are working; they are full of enthusiasm and energy. The younger members of staff are always the ones looking for more shifts and happy to cover for others. We have found it a very positive experience, so positive in fact that we pay them the same wage as everyone else gets. From quirky Facebook competitions, exciting photographs to new ideas, our younger staff are also always eager to try new things.

One negative, however, is that the ones who are really good, who work on their own initiative and really click with the customers, mostly use us as a stepping stone to go to another job. We find it very difficult to show people that you can have a career in retail. I presume it isn’t helped by customers continually asking when they are getting a ‘proper job’. I don’t have to tell anyone with their own business or managing a business how much time and effort it takes to train staff. People who move on quickly aren’t ideal. The only other negative we have found is that fun can easily get out of hand.

Paul Hargreaves, Cotswold Fayre
It was whilst walking around the speciality food show three years ago that it struck me that the average age within the sector seemed to be higher than in many other areas of business. Starting Cotswold Collaborates was our little bit to try to do something about this. Undoubtedly all businesses, not just those in the food sector, should be tapping into the younger generation. Yet there is a reluctance in some quarters to do this, primarily because it is perceived that Generation Y does not have the work ethic required within an SME.

I would question that as I believe that many young people with challenge and purpose will step up and could do a fantastic job for many of our businesses. Sure they may need a little more training than the older generation, but they will probably learn tasks more quickly, certainly within any area involving technology.