As another popular Welsh restaurant closes its doors, what's next for the hospitality industry?
Shauna Guinn, who owns Hang Fire with her partner Sam Evans, said closing the business was "heart-breaking"
"We lost our head chef who went to work for a street-food business, we lost a head chef who went to work at home because he's got twin boys and he became a house husband, we lost another guy to a garden centre and we lost a young chef to be a Tesco delivery driver. So it's not that they left Hang Fire, they left the industry."She said the industry was tough to work in because of long, unsociable hours, physical work and low pay.
Simmie Vedi, a chef from Cardiff, said the hospitality industry as a whole had long suffered from the effects of low pay and a widespread bullying culture. She said: "The shouting, screaming chef is like a caricature. There's human beings on the receiving end of that behaviour. It is humiliating, it's degrading and in any industry you should not be treated like that."
"It's maybe going to be a couple of years of a transition period. But the people in the industry who are fighting for that change, I don't want them to stop fighting for it.""We were so used to a minimum 60 hours a week that it was second nature. It didn't register with us that there was something wrong with that.
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