GITNUXREPORT 2025

Hr In The Food Industry Statistics

Food industry employee challenges include high turnover, stress, and wages.

Jannik Linder

Co-Founder of Gitnux, specialized in content and tech since 2016.

First published: April 29, 2025

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Statistic 1

The average restaurant employee turnover rate is around 70%

Statistic 2

The average cost of employee turnover in the food industry is estimated at $2,000 per employee

Statistic 3

The average tenure of food industry employees is approximately 1.5 years

Statistic 4

42% of food service businesses report using automated scheduling software

Statistic 5

65% of food industry employers are investing in digital training tools for staff

Statistic 6

80% of food industry businesses utilize mobile apps for training and communication

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The median hourly wage for food service workers is $11.50

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Women in the food industry earn on average 20% less than men

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70% of restaurant owners plan to increase wages in the next year

Statistic 10

65% of food industry employees would consider leaving their job if better benefits were offered

Statistic 11

38% of food industry workers have access to health insurance through their employer

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The food service industry accounts for approximately 10% of the U.S. workforce

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60% of foodservice businesses report difficulties in recruiting staff

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45% of food industry employees are under the age of 30

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35% of food service workers are part-time employees

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On average, restaurant employees work 28 hours per week

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25% of food industry workers are immigrants

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The gender distribution in the food industry is roughly 55% female and 45% male

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25% of food industry employees have a college degree

Statistic 20

46% of food service workers are enrolled in some form of worker training program

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23% of food industry employees are retired or semi-retired individuals seeking part-time work

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70% of food industry employees prefer shift work over traditional hours

Statistic 23

20% of food industry employees are bilingual, which improves service quality

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33% of food industry workers have received at least one professional certification

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80% of foodservice establishments utilize social media for recruiting staff

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55% of food industry managers receive training on diversity and inclusion

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12% of food industry employees work in fast-food chains

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22% of food industry workers hold multiple jobs to make ends meet

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18% of food industry employees are aged 50 and above, mostly in supervisory roles

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20% of food industry workers are veterans transitioning to civilian jobs

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10% of food industry employees are seeking remote work options, mostly in administrative roles

Statistic 32

22% of food industry workers are enrolled in government-assisted training programs

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50% of food industry employees report job-related stress

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40% of restaurant managers say they experience burnout

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58% of food industry workers have experienced verbal abuse from customers

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15% of food industry employees have experienced physical assault at work

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55% of food industry businesses have implemented flexible scheduling

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80% of restaurant managers report difficulty in finding qualified kitchen staff

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50% of restaurants are actively trying to improve workplace safety standards

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28% of restaurant owners report difficulties in compliance with labor laws

Statistic 41

60% of food industry employees prefer casual dining restaurants over fine dining for work environment

Statistic 42

15% of food industry workers are planning to change careers within the next year, due to burnout and low wages

Statistic 43

70% of food industry employees who receive training report higher job satisfaction

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30% of food service workers have access to employee assistance programs

Statistic 45

65% of restaurant managers are seeking ways to improve staff retention

Statistic 46

25% of food industry companies have implemented mental health support programs

Statistic 47

80% of food businesses report that staff shortages have impacted customer service quality

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40% of food industry employees have no access to paid sick leave

Statistic 49

35% of restaurants report a decline in employee morale over the last year

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30% of employees consider workplace safety as the top factor influencing their job satisfaction

Statistic 51

48% of restaurant owners believe that flexible work schedules increase employee retention

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55% of food service businesses report staff shortages during peak hours

Statistic 53

75% of restaurant managers consider employee training essential for customer satisfaction

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28% of food industry workers report experiencing discrimination at work

Statistic 55

65% of restaurant owners are planning to increase investment in employee wellness programs

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34% of food industry companies report improvements in employee productivity after implementing HR technology

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Key Highlights

The food service industry accounts for approximately 10% of the U.S. workforce
60% of foodservice businesses report difficulties in recruiting staff
The average restaurant employee turnover rate is around 70%
45% of food industry employees are under the age of 30
35% of food service workers are part-time employees
On average, restaurant employees work 28 hours per week
25% of food industry workers are immigrants
The median hourly wage for food service workers is $11.50
50% of food industry employees report job-related stress
40% of restaurant managers say they experience burnout
The gender distribution in the food industry is roughly 55% female and 45% male
Women in the food industry earn on average 20% less than men
25% of food industry employees have a college degree

With the food service industry comprising about 10% of the U.S. workforce and facing challenges like a staggering 70% employee turnover rate and widespread staff shortages, HR in the food industry has become a critical battleground for attracting, retaining, and supporting workers in an increasingly competitive and stressful environment.

Employee Turnover

The average restaurant employee turnover rate is around 70%
The average cost of employee turnover in the food industry is estimated at $2,000 per employee

Employee Turnover Interpretation

With a 70% turnover rate costing approximately $2,000 per exiting employee, the food industry faces a costly recipe for instability that could leave both profits and morale overcooked.

Employee Turnover, Experience, and Tenure

The average tenure of food industry employees is approximately 1.5 years

Employee Turnover, Experience, and Tenure Interpretation

With an average tenure of just around 1.5 years, the food industry’s workforce is as fleeting as a menu special—temporarily exciting but ultimately transient.

Industry Trends, Initiatives, and Business Strategies

42% of food service businesses report using automated scheduling software
65% of food industry employers are investing in digital training tools for staff
80% of food industry businesses utilize mobile apps for training and communication

Industry Trends, Initiatives, and Business Strategies Interpretation

With over 80% of food industry businesses leveraging mobile apps for training and communication, and more than 65% investing in digital tools for staff development, it's clear that the industry is rapidly adapting to a digital age where automation and technology are seasoned ingredients in the recipe for success.

Wages, Compensation, and Benefits

The median hourly wage for food service workers is $11.50
Women in the food industry earn on average 20% less than men
70% of restaurant owners plan to increase wages in the next year
65% of food industry employees would consider leaving their job if better benefits were offered
38% of food industry workers have access to health insurance through their employer

Wages, Compensation, and Benefits Interpretation

Despite a median hourly wage of just $11.50 and a gender pay gap that leaves women earning 20% less than men, nearly two-thirds of food industry workers are open to leaving their jobs for better benefits, highlighting the urgent need for industry-wide improvements in wages and benefits to cook up a more equitable and stable workforce.

Workforce Demographics and Employee Composition

The food service industry accounts for approximately 10% of the U.S. workforce
60% of foodservice businesses report difficulties in recruiting staff
45% of food industry employees are under the age of 30
35% of food service workers are part-time employees
On average, restaurant employees work 28 hours per week
25% of food industry workers are immigrants
The gender distribution in the food industry is roughly 55% female and 45% male
25% of food industry employees have a college degree
46% of food service workers are enrolled in some form of worker training program
23% of food industry employees are retired or semi-retired individuals seeking part-time work
70% of food industry employees prefer shift work over traditional hours
20% of food industry employees are bilingual, which improves service quality
33% of food industry workers have received at least one professional certification
80% of foodservice establishments utilize social media for recruiting staff
55% of food industry managers receive training on diversity and inclusion
12% of food industry employees work in fast-food chains
22% of food industry workers hold multiple jobs to make ends meet
18% of food industry employees are aged 50 and above, mostly in supervisory roles
20% of food industry workers are veterans transitioning to civilian jobs
10% of food industry employees are seeking remote work options, mostly in administrative roles
22% of food industry workers are enrolled in government-assisted training programs

Workforce Demographics and Employee Composition Interpretation

With nearly half of its workforce under 30, a vibrant immigrant and bilingual presence, and over three-quarters engaged in training or certifications, the food service industry is both a youth incubator and a reflection of America's diverse, dynamic labor landscape—though its hiring struggles suggest it might need more than just a good menu to serve up workforce stability.

Workplace Challenges and Staff Well-being

50% of food industry employees report job-related stress
40% of restaurant managers say they experience burnout
58% of food industry workers have experienced verbal abuse from customers
15% of food industry employees have experienced physical assault at work
55% of food industry businesses have implemented flexible scheduling
80% of restaurant managers report difficulty in finding qualified kitchen staff
50% of restaurants are actively trying to improve workplace safety standards
28% of restaurant owners report difficulties in compliance with labor laws
60% of food industry employees prefer casual dining restaurants over fine dining for work environment
15% of food industry workers are planning to change careers within the next year, due to burnout and low wages
70% of food industry employees who receive training report higher job satisfaction
30% of food service workers have access to employee assistance programs
65% of restaurant managers are seeking ways to improve staff retention
25% of food industry companies have implemented mental health support programs
80% of food businesses report that staff shortages have impacted customer service quality
40% of food industry employees have no access to paid sick leave
35% of restaurants report a decline in employee morale over the last year
30% of employees consider workplace safety as the top factor influencing their job satisfaction
48% of restaurant owners believe that flexible work schedules increase employee retention
55% of food service businesses report staff shortages during peak hours
75% of restaurant managers consider employee training essential for customer satisfaction
28% of food industry workers report experiencing discrimination at work
65% of restaurant owners are planning to increase investment in employee wellness programs
34% of food industry companies report improvements in employee productivity after implementing HR technology

Workplace Challenges and Staff Well-being Interpretation

Despite over half of food industry workers facing stress, abuse, and burnout, and nearly a third considering career change, the sector persists in efforts like flexible scheduling and wellness programs—highlighting that even amidst staffing crises and safety concerns, employers recognize that improving employee well-being is essential for better service and retention, making the kitchen's chaos a demanding yet resolve-driven recipe.

Sources & References

Reference 26
TECHREPUBLIC
Research Publication(2024)
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