Gastrosuisse President Platzer’s term of office ends in June
Published: Sunday, Jan 21st 2024, 08:40
Back to Live Feed
Casimir Platzer's term of office as President of the Gastrosuisse gastronomy association ends in June.
Platzer told the Keystone-SDA news agency on Saturday that he could run for an additional fourth term of office purely on the basis of the Articles of Association. This would be the case if he were to be elected by a qualified majority at the delegates' meeting in Neuchâtel. However, he does not want to be an armchair stickler and is convinced that a successor can be found.
On request, Platzer confirmed a statement by Hotelleriesuisse President Martin von Moos. He said in an interview with the "Sonntagszeitung" newspaper that Platzer was looking for a successor. This is no secret.
Platzer has been President of Switzerland's largest hospitality employers' association with 20,000 members since July 2014. He is a hotelier in Kandersteg BE.
Hotelleriesuisse wants new CLA
The new Hotelleriesuisse President Martin von Moos made the statement about Platzer in connection with the national collective labor agreement (L-GAV) in the hospitality industry. Von Moos said in an interview on industry issues that his association would like to renegotiate the L-GAV in favor of more attractive working conditions. But Gastrosuisse does not want this. As soon as Platzer is no longer President of Gastrosuisse, there may be some movement on this issue.
When asked about this on Saturday, Platzer said that Gastrosuisse had passed a resolution on the L-GAV in 2019. The association is bound by this. Almost five years ago, Gastrosuisse decided to "suspend negotiations for a new L-GAV until the trade unions stop overriding important points of the CLA with legal provisions".
According to the "Hotellerie Gastronomie Zeitung" at the time, Gastrosuisse members accused the trade unions of trying to undermine the wages agreed in the L-GAV by setting minimum wages at cantonal level.
Platzer said he was open to suggestions for making working conditions in the sector more attractive. "We can do this ourselves in our companies and therefore do not have to reinvent the CLA," said Platzer. Gastrosuisse is in the process of implementing a five-point plan. According to the association's website, the aim is to find more skilled workers and improve working conditions.
However, the catering industry is very heterogeneous. Each type of business must try to create attractive working conditions that suit the respective type of business.
©Keystone/SDA
English 
German 
French 
Spanish 
Arabic