Hong Kong, July 23 — Legislator Tommy Cheung and several representatives from the catering industry held a press conference today to call for swifter action in importing foreign workers, arguing that staffing shortages have contributed to the recent wave of restaurant closures across the city.
Cheung claimed that if foreign labor had been introduced earlier, many food establishments could have been spared. “The catering industry in Hong Kong has long been criticized for poor service and lack of innovation,” he said. “It’s not that the workers aren’t trying—it’s that they’re overwhelmed. They are short-staffed, overworked, and it shows in their morale. If foreign workers had arrived sooner, services would have undoubtedly improved.”
He also emphasized that the importation of workers was not driven by a desire to cut costs. Instead, he pointed to regional competition, noting that cities in the Greater Bay Area have far better manpower support, allowing their food industries to thrive.
Cheung also highlighted the potential for foreign workers, particularly those from mainland China, to bring new culinary skills and expand the diversity of dishes available in local restaurants. “Some of these workers are experienced in dim sum, roast meats, and regional specialties. Their presence helps us not only meet customer demand but also introduce new menu items,” he added.
However, not everyone in the industry agrees.
Chiu Kwun-chung, General Secretary of the General Union of Catering Industry Employees, countered that the root of the closures lies not in the lack of foreign workers, but in poor working conditions and inadequate employee retention strategies. “There’s no direct link between the presence of foreign workers and whether a restaurant goes out of business,” he said. “Good service and good food don’t guarantee survival if the business model is flawed.”
Chiu argued that some restaurants known for poor service still thrive due to tourist traffic, while others close despite offering excellent hospitality. He believes the real issue is the industry’s failure to invest in existing employees. “Employers often fixate on minimizing costs and maximizing profit. They undervalue their staff and refuse to offer competitive pay and benefits. That’s why people leave.”
Regarding the government’s policy requiring a four-week period of local recruitment before hiring foreign staff, Cheung questioned its necessity, saying it prolongs hiring struggles for businesses already in crisis. He claimed that even after multiple newspaper ads, many restaurants failed to hire any local workers.
Chiu, on the other hand, believes the four-week requirement should remain and be improved. He proposed that local recruitment ads should also be posted on mainstream job platforms operated by private recruitment firms—not just the Labour Department’s website—to better reach job seekers.
The divide reflects a broader debate in Hong Kong about the balance between protecting local jobs and meeting the labor demands of essential industries like catering. As closures continue, both sides are calling for urgent reforms—but their solutions differ drastically.
