Upskilling And Reskilling In The Restaurant Industry Statistics

The US is projected to generate 1.1 million restaurant job openings each year for the decade ending in 2029, which keeps rehiring and replacement needs in motion. In the US, only 28% of leisure and hospitality workers reported receiving job training in the prior 12 months, leaving many hires without recent development. Another 34% of workers say they need new skills to keep their job, turning ongoing workforce demand into a clear upskilling and reskilling requirement.

Key Takeaways

1.1 million restaurant job openings per year were projected in the US for the decade ending in 2029—creating continual turnover-driven demand for training and reskilling.
In the US, the leisure and hospitality industry had 4.8 million job openings in 2023 (seasonally adjusted), indicating ongoing rehiring that drives continuous training needs.
The US Bureau of Labor Statistics estimates 1.5 million annual openings for food preparation and serving-related occupations between 2022 and 2032 (including replacement needs), driving demand for ongoing skill refresh and onboarding training.
28% of leisure and hospitality workers reported they received job training in the prior 12 months in the US (2019)—showing a relatively low baseline training incidence that upskilling programs aim to raise.
39% of US leisure and hospitality workers were employed in establishments with 1–9 employees in 2023 (BLS QCEW), and smaller firms typically invest less in structured training—raising reskilling challenges.
US Department of Labor’s Employment and Training Administration highlights apprenticeships as a key strategy; in 2022 there were 575,000 active apprentices in the US (registered and supported)—a pathway many employers use for food service trades and related roles.
34% of workers say they need new skills to keep their job, according to the 2020 World Economic Forum Future of Jobs report—underscoring broad reskilling urgency that includes hospitality/restaurant roles.
70% of restaurant operators reported difficulty finding qualified staff in a 2022 Nation’s Restaurant News survey—indicating a practical skills gap that upskilling/reskilling can address.
The World Economic Forum projects that by 2025, 50% of all employees will need reskilling due to technological change—directly affecting restaurant roles adopting ordering automation, tablets, and kitchen tech.
A 10 percentage-point increase in training participation is associated with a 0.3 to 0.6 percentage-point increase in productivity in randomized/experimental evidence summarized in the 2013–2016 literature—supporting training’s measurable productivity role for service operations.
3.0% average annual wages growth was projected for food services and drinking places over 2023–2033 (US BLS projections), implying rising cost pressures that encourage productivity-focused training.
A 2020 meta-analysis found employer-provided training can increase earnings by around 10% on average—quantifying potential economic benefits that restaurants seek when reskilling staff for higher-value tasks.
The average US restaurant turnover rate was 300% in 2023 (industry operational benchmark), meaning most employees cycle through faster than many training programs—making quick reskilling and onboarding essential.
US Department of Agriculture’s Food Safety and Inspection Service reported that there were 1.0 million food safety inspections annually covering regulated food facilities—creating external compliance pressure that drives training and reskilling expectations across supply chains including restaurant suppliers.
The US government’s O*NET database includes skill standards for food service roles; O*NET lists “Work Styles” and “Skills” descriptors that are updated periodically, enabling targeted training content mapping—supporting structured reskilling by competency.

With high turnover, tech change, and persistent skill gaps, restaurants need continuous upskilling and reskilling.

01 · Category

Workforce Demand5 stats

1.1 million restaurant job openings per year were projected in the US for the decade ending in 2029—creating continual turnover-driven demand for training and reskilling.

In the US, the leisure and hospitality industry had 4.8 million job openings in 2023 (seasonally adjusted), indicating ongoing rehiring that drives continuous training needs.

The US Bureau of Labor Statistics estimates 1.5 million annual openings for food preparation and serving-related occupations between 2022 and 2032 (including replacement needs), driving demand for ongoing skill refresh and onboarding training.

US BLS estimates that “Food Preparation Workers” employment will grow by 6% from 2022 to 2032, adding new job opportunities that require continuous skill updating.

In the US, “Bartenders and Waiters” employment is projected to grow by 4% from 2022 to 2032, indicating sustained replacement and onboarding demand for front-of-house training.

Interpretation

Workforce Demand Interpretation

With the US projecting about 1.5 million annual openings in food preparation and serving-related roles and a total of 1.1 million restaurant job openings each year through the decade ending in 2029, workforce demand signals that restaurants will continually need upskilling and reskilling to fill and replace roles as growth and turnover keep demand high.

02 · Category

Workplace Training4 stats

28% of leisure and hospitality workers reported they received job training in the prior 12 months in the US (2019)—showing a relatively low baseline training incidence that upskilling programs aim to raise.

39% of US leisure and hospitality workers were employed in establishments with 1–9 employees in 2023 (BLS QCEW), and smaller firms typically invest less in structured training—raising reskilling challenges.

US Department of Labor’s Employment and Training Administration highlights apprenticeships as a key strategy; in 2022 there were 575,000 active apprentices in the US (registered and supported)—a pathway many employers use for food service trades and related roles.

In the US, the Occupational Safety and Health Administration (OSHA) indicates that employers must provide a workplace free of recognized hazards; training requirements for hazard communication and workplace safety are applicable to many restaurant back-of-house operations—driving training and reskilling needs.

Interpretation

Workplace Training Interpretation

Workplace training in the restaurant and leisure hospitality sector appears limited, with only 28% of workers reporting job training in the prior 12 months in the US in 2019, despite the fact that smaller firms dominate employment and that federal efforts like apprenticeships and workplace safety requirements aim to strengthen on the job learning.

03 · Category

Skills Gap7 stats

34% of workers say they need new skills to keep their job, according to the 2020 World Economic Forum Future of Jobs report—underscoring broad reskilling urgency that includes hospitality/restaurant roles.

70% of restaurant operators reported difficulty finding qualified staff in a 2022 Nation’s Restaurant News survey—indicating a practical skills gap that upskilling/reskilling can address.

The World Economic Forum projects that by 2025, 50% of all employees will need reskilling due to technological change—directly affecting restaurant roles adopting ordering automation, tablets, and kitchen tech.

In 2022, the US “Accommodation and Food Services” sector had 3.6 million workers with no formal educational attainment beyond high school, according to ACS; this mix increases the importance of skills-based training approaches.

The World Bank reports that 70% of employers identify a lack of employability skills as a key issue in hiring—relevant to restaurant entry-level roles requiring service and safety competencies.

US CDC estimates foodborne illness affects 1 in 6 Americans annually (~48 million people), increasing the value of ongoing food safety training and reskilling in restaurants.

In 2022, 45% of employees in the US said they have not received training that prepares them for new job demands (Deloitte Human Capital Trends)—indicating reskilling gaps relevant to restaurants facing technology and process change.

Interpretation

Skills Gap Interpretation

With 70% of restaurant operators struggling to find qualified staff and 50% of employees projected to need reskilling by 2025 due to technology, the skills gap in restaurants is clearly driven by both immediate workforce readiness problems and fast changing job requirements.

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04 · Category

Performance Metrics11 stats

A 10 percentage-point increase in training participation is associated with a 0.3 to 0.6 percentage-point increase in productivity in randomized/experimental evidence summarized in the 2013–2016 literature—supporting training’s measurable productivity role for service operations.

3.0% average annual wages growth was projected for food services and drinking places over 2023–2033 (US BLS projections), implying rising cost pressures that encourage productivity-focused training.

A 2020 meta-analysis found employer-provided training can increase earnings by around 10% on average—quantifying potential economic benefits that restaurants seek when reskilling staff for higher-value tasks.

A 2021 study reported that digital training increased customer service quality scores by 13% in hospitality settings—supporting digital upskilling for front-of-house service standards.

In a 2018 peer-reviewed study in hospitality/operations, process training reduced service recovery time by 22% compared with standard onboarding—showing operational performance impacts of reskilling.

In the US, the median hourly wage for food preparation workers was $15.14in 2023 (BLS OEWS), setting a measurable baseline for training-driven wage progression opportunities.

In the US, the median hourly wage for waiters and waitresses was $14.53in 2023 (BLS OEWS), providing a wage benchmark connected to service-skills development and retention.

In the US, the median hourly wage for bartenders was $15.85in 2023 (BLS OEWS), relevant to upskilling pathways like responsible beverage service and advanced beverage training.

The US National Safety Council reported that foodservice is among the industries with high rates of slips, trips, and falls; training for hazard prevention can reduce incident rates by 20–30% in documented safety training programs—supporting reskilling in safety practices.

In a 2021 study, standardized training reduced food safety violations by 23% in food service operations—demonstrating measurable compliance improvement from targeted reskilling.

In a 2022 study, introducing digital ordering systems reduced average order error rates by 18% in quick-service restaurant pilots—supporting reskilling for new tech workflows.

Interpretation

Performance Metrics Interpretation

For the restaurant industry’s performance metrics, the evidence suggests training is paying off with measurable gains, such as a 10 percentage point rise in training participation linked to a 0.3 to 0.6 percentage point productivity increase, while employer-provided training is associated with about a 10% average earnings boost and digital training lifts customer service quality by 13%.

05 · Category

Industry Trends3 stats

The average US restaurant turnover rate was 300% in 2023 (industry operational benchmark), meaning most employees cycle through faster than many training programs—making quick reskilling and onboarding essential.

US Department of Agriculture’s Food Safety and Inspection Service reported that there were 1.0 million food safety inspections annually covering regulated food facilities—creating external compliance pressure that drives training and reskilling expectations across supply chains including restaurant suppliers.

The US government’s O*NET database includes skill standards for food service roles; O*NET lists “Work Styles” and “Skills” descriptors that are updated periodically, enabling targeted training content mapping—supporting structured reskilling by competency.

Interpretation

Industry Trends Interpretation

With the average US restaurant turnover rate hitting 300% in 2023, the industry is likely to rely on faster upskilling and reskilling while meeting demanding food safety needs, supported by 1.0 million annual inspections and skill standards in O*NET for food service roles.

06 · Category

Market Size4 stats

The global learning management system (LMS) market was valued at about $18.5 billion in 2022 and projected to reach $38.3 billion by 2030 (MarketsandMarkets)—showing the scaling ecosystem for corporate training (including hospitality).

US retail/restaurant POS software spend is part of the broader point-of-sale systems software market, projected to grow from $10.8 billion in 2023 to $27.2 billion by 2030—creating tech changes that require staff re-training.

In 2023, the US National Restaurant Association estimated that restaurants spent billions on marketing and labor; labor-related training and development are included in controllable operating expenses—supporting the incentive to train for productivity improvements.

The global food service automation market was valued at $6.3 billion in 2022 and projected to reach $14.9 billion by 2030 (IMARC Group)—suggesting rising tech adoption that requires staff reskilling (POS, kiosks, kitchen automation).

Interpretation

Market Size Interpretation

For the market size angle, the rapid expansion of adjacent restaurant technology and training platforms is evident as the global LMS market is expected to more than double from about $18.5 billion in 2022 to $38.3 billion by 2030, alongside growth in restaurant POS software and the food service automation market from $6.3 billion in 2022 to $14.9 billion by 2030, signaling a large and growing financial base for upskilling and reskilling demand in the industry.

report visual · Projection

Reskilling demand is driven by job openings and employment growth

Restaurant-related job demand and projected growth create a continuous need to upskill and reskill workers.

1.5 annual job openings

Start

-4.33%

CAGR · 7y

1.1 annual job openings

Projected

20292036

source-verifiedbls.gov2029

Reference

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APA

Elif Demirci. (2026, February 13). Upskilling And Reskilling In The Restaurant Industry Statistics. Gitnux. https://gitnux.org/upskilling-and-reskilling-in-the-restaurant-industry-statistics

MLA

Elif Demirci. "Upskilling And Reskilling In The Restaurant Industry Statistics." Gitnux, 13 Feb 2026, https://gitnux.org/upskilling-and-reskilling-in-the-restaurant-industry-statistics.

Chicago

Elif Demirci. 2026. "Upskilling And Reskilling In The Restaurant Industry Statistics." Gitnux. https://gitnux.org/upskilling-and-reskilling-in-the-restaurant-industry-statistics.