GITNUXREPORT 2025

Hr In The Restaurant Industry Statistics

Staffing challenges hinder retention, training, wages, and communication in restaurants.

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 cost to replace a restaurant employee is approximately $2,000

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42% of restaurant staff have left a role due to inadequate benefits

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65% of restaurants plan to increase wages in the next 12 months to address staffing shortages

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34% of restaurant employees work additional jobs outside the industry, indicating job insecurity or low pay

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57% of restaurants believe offering signing bonuses helps attract skilled staff

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83% of restaurant employers find that offering benefits increases employee loyalty

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67% of restaurant staff members rate fair compensation as a key factor in job satisfaction

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71% of restaurant owners believe that competitive wages are essential for attracting skilled labor

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69% of restaurant owners prioritize HR technology adoption to streamline hiring processes

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53% of restaurant managers believe automation and technology can help reduce staffing issues

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68% of restaurant managers cite sourcing quality staff as their biggest challenge

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Restaurants experience a 20% higher turnover rate than other hospitality sectors

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45% of restaurant workers are paid hourly, which affects recruitment and retention strategies

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The average restaurant staff turnover rate is approximately 70%

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30% of restaurant owners report difficulty in finding qualified kitchen staff

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50% of restaurant workers are under the age of 30

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72% of restaurant operators consider employee turnover their primary challenge

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Only 35% of restaurant managers feel they have sufficient training resources for new staff

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60% of restaurant managers believe that improving onboarding processes reduces turnover

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74% of restaurants have increased their investment in employee training over the past year

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40% of restaurant managers say that retaining millennials is their top HR challenge

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55% of restaurant employees feel that career advancement opportunities influence their decision to stay or leave

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28% of restaurant workers say they have considered leaving the hospitality industry entirely

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46% of restaurant employees report feeling burned out due to understaffing

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70% of restaurant owners agree that employee engagement activities improve retention

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66% of new restaurant hires leave within the first 90 days

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78% of restaurant managers see employee motivation as key to reducing turnover

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44% of restaurant staff are part-time employees, which impacts scheduling and turnover

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52% of restaurant managers believe that mental health support is crucial for staff retention

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80% of restaurant operators have implemented safety training programs in response to COVID-19, affecting HR policies

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62% of restaurant managers believe that hiring is slower due to the competition from gig economy jobs

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49% of restaurant employees say that management recognition impacts their desire to stay longer

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39% of restaurant managers report difficulty in maintaining consistent staff levels during peak seasons

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47% of restaurant workers indicate that they leave their job due to poor management practices

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61% of restaurant HR professionals agree that robust onboarding improves employee retention

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48% of restaurant workers are concerned about their job security amid economic uncertainties

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68% of restaurants have increased their HR budgets post-pandemic to improve staffing

Statistic 38

36% of restaurant managers report that high turnover affects customer service quality

Statistic 39

52% of restaurant managers believe that improving internal communication reduces staff turnover

Statistic 40

38% of restaurant employees state that Karriere development programs motivate them to stay longer

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57% of restaurants report observing improved employee performance after implementing team-building activities

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43% of restaurant HR professionals stress the importance of diversity and inclusion training

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35% of restaurant workers feel that they lack adequate training for advancement, which affects retention

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49% of restaurant staff report receiving performance feedback less than quarterly, impacting motivation

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69% of restaurant managers find that a clear career pathway encourages staff retention

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42% of restaurant employees have left due to dissatisfaction with management, highlighting leadership's role in HR

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65% of restaurant employees feel that flexible scheduling improves their job satisfaction

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58% of restaurant employees report that management communication impacts their job satisfaction

Statistic 49

51% of restaurant jobs offer flexible scheduling, yet only 30% of employees report being satisfied with their schedule

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73% of restaurant employees feel that a positive work environment influences their decision to stay

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59% of restaurant staff have indicated that fair scheduling influences their decision to stay at a job

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44% of restaurant staff report that inconsistent hours negatively impact their mental health

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63% of restaurant operators have increased their focus on employee mental health initiatives post-pandemic

Statistic 54

55% of restaurant businesses plan to implement or increase remote HR solutions, such as digital onboarding, by 2024

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Key Highlights

68% of restaurant managers cite sourcing quality staff as their biggest challenge
Restaurants experience a 20% higher turnover rate than other hospitality sectors
45% of restaurant workers are paid hourly, which affects recruitment and retention strategies
The average restaurant staff turnover rate is approximately 70%
30% of restaurant owners report difficulty in finding qualified kitchen staff
65% of restaurant employees feel that flexible scheduling improves their job satisfaction
50% of restaurant workers are under the age of 30
72% of restaurant operators consider employee turnover their primary challenge
The average cost to replace a restaurant employee is approximately $2,000
Only 35% of restaurant managers feel they have sufficient training resources for new staff
60% of restaurant managers believe that improving onboarding processes reduces turnover
58% of restaurant employees report that management communication impacts their job satisfaction
42% of restaurant staff have left a role due to inadequate benefits

With employee turnover reaching an alarming 70% and nearly half of restaurant workers under 30, the restaurant industry is facing a staffing crisis where sourcing, retaining, and engaging quality staff have become the biggest challenges—making innovative HR strategies more critical than ever.

Compensation, Benefits, and Incentives

The average cost to replace a restaurant employee is approximately $2,000
42% of restaurant staff have left a role due to inadequate benefits
65% of restaurants plan to increase wages in the next 12 months to address staffing shortages
34% of restaurant employees work additional jobs outside the industry, indicating job insecurity or low pay
57% of restaurants believe offering signing bonuses helps attract skilled staff
83% of restaurant employers find that offering benefits increases employee loyalty
67% of restaurant staff members rate fair compensation as a key factor in job satisfaction
71% of restaurant owners believe that competitive wages are essential for attracting skilled labor

Compensation, Benefits, and Incentives Interpretation

With over two-thirds of restaurant workers citing fair pay as vital to job satisfaction and nearly half leaving due to inadequate benefits, it's clear that until the industry invests in attractive wages and benefits—like signing bonuses and loyalty incentives—its staffing crisis will continue to serve up more than just stale bread.

Investment in HR Technologies and Future Planning

69% of restaurant owners prioritize HR technology adoption to streamline hiring processes

Investment in HR Technologies and Future Planning Interpretation

With 69% of restaurant owners prioritizing HR technology, it's clear that even in the bustling world of cuisine, automation is the secret ingredient to cooking up efficient hiring, proving that sometimes, a little tech spice is just what the industry needs to serve up success.

Operational Challenges and Management Practices

53% of restaurant managers believe automation and technology can help reduce staffing issues

Operational Challenges and Management Practices Interpretation

With over half of restaurant managers seeing automation as a solution, the industry's future might just be a robotic revolution serving up efficiency—and perhaps, a few lost jobs along the way.

Workforce Turnover and Employee Retention Strategies

68% of restaurant managers cite sourcing quality staff as their biggest challenge
Restaurants experience a 20% higher turnover rate than other hospitality sectors
45% of restaurant workers are paid hourly, which affects recruitment and retention strategies
The average restaurant staff turnover rate is approximately 70%
30% of restaurant owners report difficulty in finding qualified kitchen staff
50% of restaurant workers are under the age of 30
72% of restaurant operators consider employee turnover their primary challenge
Only 35% of restaurant managers feel they have sufficient training resources for new staff
60% of restaurant managers believe that improving onboarding processes reduces turnover
74% of restaurants have increased their investment in employee training over the past year
40% of restaurant managers say that retaining millennials is their top HR challenge
55% of restaurant employees feel that career advancement opportunities influence their decision to stay or leave
28% of restaurant workers say they have considered leaving the hospitality industry entirely
46% of restaurant employees report feeling burned out due to understaffing
70% of restaurant owners agree that employee engagement activities improve retention
66% of new restaurant hires leave within the first 90 days
78% of restaurant managers see employee motivation as key to reducing turnover
44% of restaurant staff are part-time employees, which impacts scheduling and turnover
52% of restaurant managers believe that mental health support is crucial for staff retention
80% of restaurant operators have implemented safety training programs in response to COVID-19, affecting HR policies
62% of restaurant managers believe that hiring is slower due to the competition from gig economy jobs
49% of restaurant employees say that management recognition impacts their desire to stay longer
39% of restaurant managers report difficulty in maintaining consistent staff levels during peak seasons
47% of restaurant workers indicate that they leave their job due to poor management practices
61% of restaurant HR professionals agree that robust onboarding improves employee retention
48% of restaurant workers are concerned about their job security amid economic uncertainties
68% of restaurants have increased their HR budgets post-pandemic to improve staffing
36% of restaurant managers report that high turnover affects customer service quality
52% of restaurant managers believe that improving internal communication reduces staff turnover
38% of restaurant employees state that Karriere development programs motivate them to stay longer
57% of restaurants report observing improved employee performance after implementing team-building activities
43% of restaurant HR professionals stress the importance of diversity and inclusion training
35% of restaurant workers feel that they lack adequate training for advancement, which affects retention
49% of restaurant staff report receiving performance feedback less than quarterly, impacting motivation
69% of restaurant managers find that a clear career pathway encourages staff retention
42% of restaurant employees have left due to dissatisfaction with management, highlighting leadership's role in HR

Workforce Turnover and Employee Retention Strategies Interpretation

Despite pouring resources into training and engagement, the restaurant industry continues to grapple with a staggering 70% staff turnover—highlighting that without strong leadership and tailored development pathways, all the policy shifts and salary hikes risk being just another fork in the staffing crisis utensil drawer.

Workplace Flexibility and Employee Satisfaction

65% of restaurant employees feel that flexible scheduling improves their job satisfaction
58% of restaurant employees report that management communication impacts their job satisfaction
51% of restaurant jobs offer flexible scheduling, yet only 30% of employees report being satisfied with their schedule
73% of restaurant employees feel that a positive work environment influences their decision to stay
59% of restaurant staff have indicated that fair scheduling influences their decision to stay at a job
44% of restaurant staff report that inconsistent hours negatively impact their mental health
63% of restaurant operators have increased their focus on employee mental health initiatives post-pandemic
55% of restaurant businesses plan to implement or increase remote HR solutions, such as digital onboarding, by 2024

Workplace Flexibility and Employee Satisfaction Interpretation

Despite over half of restaurant employees appreciating flexible schedules and positive work environments, the persistent gap between scheduling satisfaction and actual offerings—coupled with the emphasis on mental health and digital HR solutions—highlights that in the bustling restaurant industry, serving up happiness and stability remains as essential as the food on the plate.