GITNUXREPORT 2025

Hr In The Foodservice Industry Statistics

Foodservice struggles with staffing, wages, turnover, and retention challenges.

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 hourly wage for foodservice workers increased by 7% in 2023

Statistic 2

65% of foodservice workers report they would stay longer if offered better wages and benefits

Statistic 3

Approximately 80% of foodservice businesses offer some form of benefits to full-time employees

Statistic 4

In 2023, 22% of foodservice staff received paid sick leave, an increase from previous years

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43% of foodservice workers report dissatisfaction with current benefits packages

Statistic 6

70% of foodservice managers believe that effective HR practices improve customer satisfaction

Statistic 7

40% of foodservice businesses invest in employee wellness programs

Statistic 8

62% of foodservice workers report feeling engaged at work

Statistic 9

66% of foodservice workers prioritize work-life balance when choosing employment

Statistic 10

60% of foodservice establishments utilize employee recognition programs to boost morale

Statistic 11

84% of foodservice businesses rate employee engagement as critical to their success

Statistic 12

23% of foodservice establishments offer mental health resources for employees

Statistic 13

Approximately 60% of foodservice operators report difficulty in hiring and retaining qualified staff

Statistic 14

Turnover rates in the foodservice industry can reach up to 70% annually

Statistic 15

45% of restaurant managers cite staffing as their top operational challenge

Statistic 16

25% of foodservice businesses report using digital hiring platforms to recruit employees

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Employee absenteeism in foodservice is approximately 12%, impacting operational efficiency

Statistic 18

Employee turnover results in an average cost of $2,000 per employee for foodservice businesses

Statistic 19

33% of workers in the foodservice industry report working overtime regularly

Statistic 20

15% of new hires in the foodservice industry leave within the first three months

Statistic 21

52% of managers believe that a positive work culture reduces turnover

Statistic 22

61% of foodservice managers plan to implement more flexible scheduling solutions in 2024

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35% of foodservice businesses report difficulty in finding full-time staff

Statistic 24

53% of foodservice establishments have updated or plan to update their hiring policies post-pandemic

Statistic 25

37% of foodservice managers report high employee burnout rates

Statistic 26

55% of foodservice HR professionals report that recruiting has become more competitive in recent years

Statistic 27

29% of foodservice businesses have adopted AI-driven recruitment tools

Statistic 28

72% of foodservice companies have seen an increase in HR-related software adoption

Statistic 29

78% of foodservice managers are optimistic about the future of workforce development in the industry

Statistic 30

51% of foodservice businesses report increased difficulty in hiring skilled cooks and chefs

Statistic 31

53% of foodservice establishments have implemented or plan to implement employee referral programs

Statistic 32

Food safety management training is completed by 85% of foodservice staff

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29% of foodservice employees have received training in conflict resolution

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78% of foodservice managers plan to increase employee training programs in 2024

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28% of foodservice workers have completed formal food safety certification

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67% of foodservice employees have access to online training modules

Statistic 37

48% of foodservice employees are interested in earning certification or further education

Statistic 38

45% of restaurant owners report that technology adaptation helps reduce HR-related issues

Statistic 39

70% of foodservice managers consider HR technology crucial for operational success

Statistic 40

81% of foodservice establishments implement onboarding programs for new hires

Statistic 41

41% of foodservice managers believe employee training helps reduce guest complaints

Statistic 42

30% of entry-level foodservice workers have access to mentorship programs

Statistic 43

69% of foodservice workers are interested in paid professional development courses

Statistic 44

The median age of foodservice employees is 28 years old

Statistic 45

38% of foodservice workers are part-time employees

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55% of foodservice workers are women

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50% of restaurant managers identify attracting younger workers as a key recruitment challenge

Statistic 48

42% of foodservice establishments use social media for recruiting and employer branding

Statistic 49

72% of foodservice workers are interested in career advancement opportunities within the industry

Statistic 50

46% of foodservice employees prefer flexible part-time roles over full-time employment

Statistic 51

68% of HR professionals in the foodservice industry see diversity and inclusion as a priority to improve workforce satisfaction

Statistic 52

54% of foodservice workers express interest in part-time work with flexible hours

Statistic 53

65% of HR professionals in foodservice believe that social media influences candidate quality

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Key Highlights

Approximately 60% of foodservice operators report difficulty in hiring and retaining qualified staff
The average hourly wage for foodservice workers increased by 7% in 2023
Turnover rates in the foodservice industry can reach up to 70% annually
45% of restaurant managers cite staffing as their top operational challenge
The median age of foodservice employees is 28 years old
38% of foodservice workers are part-time employees
25% of foodservice businesses report using digital hiring platforms to recruit employees
Employee absenteeism in foodservice is approximately 12%, impacting operational efficiency
55% of foodservice workers are women
50% of restaurant managers identify attracting younger workers as a key recruitment challenge
65% of foodservice workers report they would stay longer if offered better wages and benefits
Food safety management training is completed by 85% of foodservice staff
29% of foodservice employees have received training in conflict resolution

Struggling to fill the plate with qualified staff, the foodservice industry faces a perfect storm of high turnover, rising wages, and intense competition for talent—all highlighting the urgent need for innovative HR strategies to serve up success.

Compensation, Benefits, and Work Environment

The average hourly wage for foodservice workers increased by 7% in 2023
65% of foodservice workers report they would stay longer if offered better wages and benefits
Approximately 80% of foodservice businesses offer some form of benefits to full-time employees
In 2023, 22% of foodservice staff received paid sick leave, an increase from previous years
43% of foodservice workers report dissatisfaction with current benefits packages

Compensation, Benefits, and Work Environment Interpretation

While a 7% wage bump and increased paid sick leave signal progress, the fact that nearly half of foodservice workers remain dissatisfied with benefits highlights that in an industry where service depends on satisfied staff, there's still a long menu of improvements to serve up.

Employee Engagement and Satisfaction

70% of foodservice managers believe that effective HR practices improve customer satisfaction
40% of foodservice businesses invest in employee wellness programs
62% of foodservice workers report feeling engaged at work
66% of foodservice workers prioritize work-life balance when choosing employment
60% of foodservice establishments utilize employee recognition programs to boost morale
84% of foodservice businesses rate employee engagement as critical to their success
23% of foodservice establishments offer mental health resources for employees

Employee Engagement and Satisfaction Interpretation

While most foodservice managers recognize that prioritizing employee engagement, wellness, and recognition is key to customer satisfaction and success, the stark gap in mental health support—only 23% offering resources—highlights a pressing need for the industry to serve up more holistic care alongside tasty dishes.

Staffing Challenges and Turnover

Approximately 60% of foodservice operators report difficulty in hiring and retaining qualified staff
Turnover rates in the foodservice industry can reach up to 70% annually
45% of restaurant managers cite staffing as their top operational challenge
25% of foodservice businesses report using digital hiring platforms to recruit employees
Employee absenteeism in foodservice is approximately 12%, impacting operational efficiency
Employee turnover results in an average cost of $2,000 per employee for foodservice businesses
33% of workers in the foodservice industry report working overtime regularly
15% of new hires in the foodservice industry leave within the first three months
52% of managers believe that a positive work culture reduces turnover
61% of foodservice managers plan to implement more flexible scheduling solutions in 2024
35% of foodservice businesses report difficulty in finding full-time staff
53% of foodservice establishments have updated or plan to update their hiring policies post-pandemic
37% of foodservice managers report high employee burnout rates
55% of foodservice HR professionals report that recruiting has become more competitive in recent years
29% of foodservice businesses have adopted AI-driven recruitment tools
72% of foodservice companies have seen an increase in HR-related software adoption
78% of foodservice managers are optimistic about the future of workforce development in the industry
51% of foodservice businesses report increased difficulty in hiring skilled cooks and chefs
53% of foodservice establishments have implemented or plan to implement employee referral programs

Staffing Challenges and Turnover Interpretation

With over half of foodservice managers worried about staffing and nearly three-quarters turning to technology, it's clear that the industry’s recipe for success now requires both a positive work culture and a pinch of innovation to prevent turnover from spoiling the service.

Training, Development, and Technology Adoption

Food safety management training is completed by 85% of foodservice staff
29% of foodservice employees have received training in conflict resolution
78% of foodservice managers plan to increase employee training programs in 2024
28% of foodservice workers have completed formal food safety certification
67% of foodservice employees have access to online training modules
48% of foodservice employees are interested in earning certification or further education
45% of restaurant owners report that technology adaptation helps reduce HR-related issues
70% of foodservice managers consider HR technology crucial for operational success
81% of foodservice establishments implement onboarding programs for new hires
41% of foodservice managers believe employee training helps reduce guest complaints
30% of entry-level foodservice workers have access to mentorship programs
69% of foodservice workers are interested in paid professional development courses

Training, Development, and Technology Adoption Interpretation

While a solid majority of foodservice staff have received safety training and online modules are widely accessible, the industry's rising emphasis on conflict resolution, certification, and technological integration highlights a culinary sector increasingly invested in comprehensive growth—assuming they can keep their plates balanced between safety, skills, and staff development.

Workforce Demographics and Diversity

The median age of foodservice employees is 28 years old
38% of foodservice workers are part-time employees
55% of foodservice workers are women
50% of restaurant managers identify attracting younger workers as a key recruitment challenge
42% of foodservice establishments use social media for recruiting and employer branding
72% of foodservice workers are interested in career advancement opportunities within the industry
46% of foodservice employees prefer flexible part-time roles over full-time employment
68% of HR professionals in the foodservice industry see diversity and inclusion as a priority to improve workforce satisfaction
54% of foodservice workers express interest in part-time work with flexible hours
65% of HR professionals in foodservice believe that social media influences candidate quality

Workforce Demographics and Diversity Interpretation

With a median age of just 28 and a workforce eager for flexible, career-advancing roles—much of it women-driven—the foodservice industry is at a pivotal crossroads where social media and D&I initiatives could serve as the secret sauce for attracting and retaining the next generation of talent.