top challenges

WORKING TO RESOLVE LABOR ISSUES

Labor continues to be a change catalyst for 75% of foodservice operations — driving wage increases (74%) and employee rewards (47%).

ADJUSTING STAFF HOURS

Higher-volume locations ($1 million+ in annual sales) are more likely to increase hours

for staff (34%) than lower-volume locations (15%).

Lower-volume locations are more likely to cut their hours

(25% vs. 14%).

“We’re on the cusp of something that has to change in the restaurant business..."

— Operations Manager, Midscale Restaurant

SEE FULL QUOTE

TAKING THE PREP OUT OF WORK

Most operators raise wages, but noncommercial operators lean more on prepared and frozen foods (35%) to reduce their reliance on labor for meal prep than their commercial counterparts (15%).

Manufacturers can step in with solutions that ease labor strain — offering labor-saving products, training resources and tools that enable operators to maintain quality while reducing prep time. By addressing efficiency and profitability together, manufacturers can help operators overcome their biggest pain point.

HOW OPERATORS ADDRESS LABOR CHALLENGES

Paying above minimum wage

0%

Commercial

0%

Noncommercial

Increasing staff hours

0%

Commercial

0%

Noncommercial

Cutting business hours

0%

Commercial

0%

Noncommercial

Employee rewards

0%

Commercial

0%

Noncommercial

Prepared foods (reducing BOH prep)

0%

Commercial

0%

Noncommercial

Frozen foods (reduce BOH prep)

0%

Commercial

0%

Noncommercial

*Bolded numbers indicate a significant difference between commercial and noncommercial.