The Made in Restaurants: Industry Careers in America report draws on national surveys of current restaurant employees, former restaurant employees, and adults who have never worked in the industry. The findings show that people with firsthand restaurant experience say they have developed durable skills, see multiple paths to advancement, and have opportunities that extend well beyond short-term and first jobs.
Among current restaurant employees working their primary job in the industry, 86% say they are likely to continue working in the restaurant and foodservice industry until retirement. Ninety-one percent would recommend a restaurant job to a friend or family member.
"The people who know our industry best demonstrate the foundational career experience that restaurants deliver. As an industry where skills and training are mastered one shift at a time, restaurants build leaders and foster entrepreneurship to provide limitless opportunity," said Michelle Korsmo, President & CEO of the National Restaurant Association. "This report reflects the real-world value of restaurant jobs for the for the 15.7 million people who work in in our industry and for the communities they serve nationwide."
The report also identifies a perception gap around restaurant experience – with those who have restaurant experience having more positive views of the work than those who have not. While 86% of current restaurant employees say the industry provides good long-term career opportunities, just 54% of adults who have never worked in restaurants agree. Similarly, 90% of current employees say work in a restaurant is a good job, compared with 65% of people without industry experience.
The perception differences are especially evident in how respondents view workplace challenges. Adults who have never worked in restaurants were more likely than current employees to identify schedules, compensation, and being treated with respect and dignity as challenges. Specifically, 53% of people without restaurant experience cited schedules as a challenge, compared with 29% of current employees; 50% cited compensation, compared with 28% of current employees.
"This perception gap has clear implications for one of the biggest challenges facing the industry: employee recruitment," said Dr. Chad Moutray, Chief Economist for the National Restaurant Association. "As the report shows, those who have worked in the industry see restaurants as places where they gain transferable skills and can build a career. If those pathways are not widely recognized, fewer people may take advantage of industry opportunities that can contribute to their upward mobility and the growth of overall economy."
Career Pathways and Transferable Skills
The most notable finding is that the workforce sees real mobility. Among current employees working their primary job at a restaurant, 89% feel they have the opportunity for career advancement in the restaurant industry. Among those, 48% see it with their current restaurant employer, 10% see it with another industry employer and 42% see opportunity with both. Among current employees working their primary job at a restaurant, 42% say they would like to own or operate a restaurant someday.
Restaurant work also builds skills that people carry throughout their careers. Eighty-two percent of current employees say restaurant jobs prepare people for success in whatever jobs or careers they pursue. Respondents identified teamwork, work ethic, customer service, time management, adaptability, communication, leadership, and problem-solving among the skills developed through restaurant work.
"The restaurant industry is one of America's most accessible and practical workforce development engines," Korsmo said. "Every day, restaurants give people the chance to develop the real-world skills employers value - while creating a path to management, leadership and, for many, ownership. These findings reinforce why investing in restaurant employees is an investment in the future of communities and the broader economy."
Made in Restaurants: Industry Careers in America is supported by JazzHR. Download the full report here.
Methodology
The National Restaurant Association conducted surveys among three populations: current restaurant employees working either a primary or secondary job in the industry (n=1,251); former restaurant employees who worked in the industry within the last five years (n=251); and adults who have never worked in the restaurant and foodservice industry (n=972).
About the National Restaurant Association
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises more than 1 million restaurant and foodservice outlets and a workforce of 15.7 million employees. Together with 52 State Associations, we are a network of professional organizations dedicated to serving every restaurant through advocacy, education, and food safety. We sponsor the industry's largest trade show (National Restaurant Association Show); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF's ProStart). For more information, visit Restaurant.org and find @WeRRestaurants on Twitter, Facebook and YouTube.
SOURCE National Restaurant Association
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