Restaurateurs are disappointed it is taking the authorities so long to roll out the label that they say would support establishments that invest in quality.

Speaking at a seminar yesterday, Malta Hotels and Restaurants Association president Paul Bugeja said the industry was challenged by a high turnover of operators.

This was creating an unsustainable industry and putting pressure on the quality of the product and service offered.

“Accordingly, MHRA believes more should be done by the authorities to support restaurant owners who are investing in quality and innovation by at least recognising their efforts through a professional service audit system.

Our members have been harassed to pay for good reviews in bogus online blogs

“In the meantime, our members have been bombarded by self-appointed culinary and service experts and at times are harassed to pay for advertisements and other fees to receive good reviews in bogus online blogs and worthless awards.”

Tourism Minister Edward Zammit Lewis said quality labels were recognised internationally and were one way of improving the restaurant sector as the process entailed a comprehensive assessment of the overall product.

He said details of the scheme were being finalised and should be launched at the end of summer.

Mr Bugeja said restaurateurs were finding it difficult to recruit Maltese front line staff and ended up recruiting foreigners who sometimes lacked knowledge of Maltese and English.

“As uptake by the Maltese remains poor, the more we risk losing the Maltese identity in food preparation and service which ultimately are key in the experience sought after by the visiting guests to our restaurants.

“Here too we have been urging the authorities to launch short courses for front liners to encourage Maltese to take up such work opportunities which eventually could lead to rewarding careers.

“Again, unfortunately, we seem to have got lost in the discussions.”

Dr Zammit Lewis said the industry generated €330 million worth of sales last year, with 46 per cent attributed to local customers.

There were 3,606 full-time employees and 6,629 part-timers in restaurants and bars last year, paid over €50 million in wages. There are 679 licensed restaurants, 670 snack bars and 114 take-aways.

“Improved quality of the product and service is paramount for the survival of the industry,” he said.

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