From part-time job to decision-maker: things can move quickly in the hospitality industry

59% of those working in the hospitality sector are aged between 15 and 25

Today a dishwasher, in a few years’ time a chef, manager or perhaps even the owner of their own business. Few sectors see as many people starting work at such a young age as the hospitality industry. And it is precisely because young people gain practical experience early on that they can quickly be given responsibility and move up the ladder. For Horecava, this is a key reason to focus not only on today’s decision-makers, but also – and explicitly – on tomorrow’s decision-makers.

The figures show just how young the Dutch hospitality sector is. According to Statistics Netherlands (CBS), in 2025, 59% of those working in the hospitality sector were aged between 15 and 25. Across the Dutch labour market as a whole, that figure is just 17%. If we look at permanent jobs, around two-thirds of hospitality staff are even under 30 years of age.

Taking on responsibility quickly

It is precisely the hands-on culture of the hospitality industry that enables rapid development. Anyone who demonstrates talent and ambition can, even at a young age, be put in charge of a bar, a kitchen, a team, a venue or, ultimately, an entire business.

There are plenty of examples of this. Joep Hermans started out washing up at the age of twelve, gained experience at establishments including Wils and Flore, and opened Restaurant Badcuyp in Amsterdam at the age of 23. Koen Hendriks also started out as a dishwasher and opened Restaurant Koenraad in Utrecht at the age of 25.

Salim Afghanmal’s story also shows just how quickly things can happen. He started out as a dishwasher, worked his way up to head chef, went on to manage both the kitchen and the front of house, and eventually became a co-owner. In 2018, his story became known across the country: 5.5 years after starting out as a dishwasher, he had his own restaurant in Utrecht.

These are remarkable stories, but they do illustrate something that is characteristic of the hospitality industry: age is no barrier to being given responsibility.

Young talent is becoming scarcer

That is precisely why it is important to retain young people in the sector. The UWV warns that the number of 15- to 25-year-olds in the Netherlands is expected to fall by 8.3% by 2040. At the same time, interest in hospitality training courses is waning. In the 2025–2026 academic year, around 22,000 students will be enrolled on hospitality training courses. That is approximately 6,000 fewer than ten years ago.

This is particularly relevant for a sector in which nearly 60% of the workforce is under 25. A decline in new recruits does not just mean fewer staff on the shop floor; ultimately, it also means a smaller pool from which the future supervisors, managers, entrepreneurs and other decision-makers will emerge.

Tomorrow’s decision-maker is already walking amongst us today

For Horecava, this is a key reason for actively involving young hospitality professionals in the trade fair. Horecava is aimed at entrepreneurs and decision-makers, but looks beyond a person’s job title.

That is why Horecava is also specifically targeting young professionals and high-potential individuals. Through initiatives such as the Young Professional Day, the Career Fair and the partnership with CuliQuiz, young talent will have the opportunity during Horecava 2027 to get to know employers, entrepreneurs, innovations and the opportunities within the sector.

Not just to show them where they can work today, but above all where a career in hospitality can take them.

Investing in the future of the hospitality industry

That importance will only grow in the coming years. The hospitality sector needs young talent, but it must also give young people reasons to stay. Opportunities for development play a key role in this.

Horecava aims to contribute to this as a meeting place for the industry. By involving young professionals in the network at an early stage, introducing them to entrepreneurs and innovations, and showing them just how many opportunities the sector offers.
Because the future of the hospitality industry doesn’t just begin when someone becomes an entrepreneur, a chef or a general manager. It often begins years earlier. Sometimes it starts simply by washing up.