One topic: 10 facts
Restaurant Industry Labor Challenges
1
In the first quarter of 2021, restaurants added 442,000 jobs.
2
Through March, employment at eating and drinking establishments remained 18.8 million jobs below pre-pandemic levels.
7
3less
8 Seventy-six percent
In March, the median limited-service chain restaurant staffed each of its restaurants with about one employee per location on average than it did in 2019.
4
Through April, restaurant employment in 49 states remained below the February 2020 pre-coronavirus level.
9
The top three reasons restaurant workers are leaving their jobs are low wages and tips (76%), COVID-19 safety concerns (55%) and concerns over hospitality and harassment from customers (39%).
10 Fifty-seven percent
of restaurant operators believe a boost in federal unemployment benefits is exacerbating the labor shortage. Sources: Alignable, Black Box Intelligence, Joblist, Restaurant Dive, U.S. Bureau of Labor Statistics
11 SCORE | 2021 Issue 2
6
In March, the average workweek of eating and drinking place employees increased to 25.9 hours per week, the highest monthly reading since the data series began in 2006.
of job seekers say that benefits were “important” or “very important” to them when considering a new position. Fifty-five percent said they would accept a lower-paying job if it came with better benefits.
THE
Sixty-six percent of restaurant owners report that they cannot fill their open positions.
5
Average hourly earnings rose for production and nonsupervisory positions at eating and drinking establishments from $13.89 per hour to $14.57.
