Staffing

Foodservice labor crisis not a temporary challenge

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August 27, 2021

The ongoing labor shortage in the restaurant and foodservice industries is likely not temporary and the big issue for employees is attaining a work-life balance.

That's a prime finding from a Technomic study that analyzed drivers and deterrents to unit-level employment among job seekers and those employed.

The study also revealed strategies and tactics for operators as they navigate staffing locations and positioning their brand as employers of choice, according to a press release.

"Foodservice operators are facing new challenges in connecting with job-seekers while also keeping up with rising consumer demand," Melissa Wilson, advisor at Technomic, said in the release. "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."

Additional findings include:

• The labor crisis is not a temporary situation. Former restaurant employees who left the industry prior to the pandemic are now in more traditional career-oriented jobs, including office positions (30%) and teaching/education (17%).
• The employment value proposition has changed. Eighty-five percent cite work-life balance and professional management as the most important factors in a job.
• Independent restaurants are viewed more positively than chains as employers. Sixty-six percent view independent restaurant operators positively as employers vs. 55% who say the same for chains. In fact, 20% said perceptions of chains as employers are negative or very negative.