Foodservice

Foodservice Labor Crisis Might Not Be Temporary, Study Says

Technomic: 85% cite work-life balance, professional management as a job’s biggest factors
Labor shortage sign
Photograph: Shutterstock

CHICAGO The labor crisis with which the foodservice industry is grappling is not a temporary situation, according to Technomic, sister company of CSP. Technomic recently released Crisis on the Front Lines Multi Client Study, which uncovers drivers and deterrents to unit-level employment in the commercial restaurant industry among job seekers and current employees. The study also uncovers strategies and tactics for operators as they navigate staffing locations and position their brand as employers of choice.

“Foodservice operators are facing new challenges in connecting with job-seekers while also keeping up with rising consumer demand,” explains Melissa Wilson, advisor at Chicago-based Technomic. “The employment value proposition has changed as a result of the pandemic, and operators will need to adjust hiring and retention strategies to effectively compete for workers in this environment and going forward.”

The study’s key findings:

  • The labor crisis is not a temporary situation: Former restaurant employees who left the industry before the pandemic are now in more traditional career-oriented jobs, including office positions (30%) and teaching/education (17%)
  • The employment value proposition has changed: 85% cite work-life balance and professional management as a job’s most important factors
  • As employers, independent restaurants are viewed more positively than chains: 66% view independent restaurant operators positively as employers vs. 55% who say the same for chains; 20% say their perceptions of chains as employers are negative or very negative

Learn more at technomic.com/reports/multi-client-studies/crisis-front-lines.

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