Great Food Begins With Good People

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Who makes up the foodservice industry?
The restaurant and foodservice industry isn't just big, it's a powerhouse. As the second largest private sector employer in the U.S., we're talking 15.7 million jobs, roughly 10% of the entire U.S. workforce. Let’s break it down:

• 12.5 million jobs tied to eating and drinking establishments

• 3.2 million jobs spread across healthcare, hospitality, education, retail, arts, and entertainment

Here's the kicker: a National Restaurant Association survey found that 67% of adults have worked in this industry at some point. 51% say it was their first-ever job. This isn't just an industry, it's a launchpad.

Foodservice workers tend to be younger and more diverse than the overall U.S. workforce. This industry doesn't just hire people—it trains them, develops them, and employs more minority and female managers than any other sector in the economy.

And the growth train isn't slowing down. The National Restaurant Association projects 17.3 million employees by 2036.

Why is it important?
This isn't just a sector—it's the backbone of hospitality and a major economic engine. The U.S. restaurant industry alone is worth $800 billion.

During the 2026 National Restaurant Association Show, President and CEO Michelle Korsmo dropped a powerful truth in her keynote, "America's Leaders Are Made in Restaurants." Restaurants aren't just where food gets served—they're where connection, culture, and leadership get built.

Think about it:

• Resilience gets forged on a busy Friday night rush

• Accountability gets learned when the team's counting on you

• Teamwork and adaptability become second nature

This industry turns entry-level hires into tomorrow's leaders. It's the training ground where entrepreneurship meets leadership. It’s where employees learn how to tackle tasks first hand, learn a sense of responsibility, problem solving, team work and creativity.

The "Third Space" phenomenon
Sociologist Ray Oldenburg coined the term "third space"—after home and work, it's where people gather, connect, and belong. Restaurants have always been that space. Our founding fathers debated the nation's future over meals. Business deals close over dinner. Love stories begin over cocktails. Careers launch over coffee.

The magic happening inside those four walls is limitless. Great food starts with great people. The people are who make the food industry what it is.

The challenges being faced
According to our partners at Technomic, operators are grappling with four major fires:

1. Retention and Turnover: In a study carried out in 2021, it was noted that employees were quitting at higher rates than any other industry for a variety of factors.

2. Difficulty Recruiting Skilled Talent: This is a combined challenge of having few applicants, or qualified applicants, steep competition, and a heavy training burden.

3. Wage & Benefit Competition: Wages offered by other industries and competitors (especially branded employers) are a significant factor.

4. Operational Strain: Large labor supply/demand gaps as consumer demand overpowers hiring, onboarding and training rates.

These challenges matter because they directly affect an operator’s ability to maintain value, better execution and differentiate themselves from competitors. Staffing shortages can potentially reduce store hours, cause slow service, hurt food quality and accuracy, and create a negative experience for consumers.

Authors note
Personally, I have been in the foodservice industry for about seven years. While I was in college, a friend of mine taught me how to bake as a hobby. Little did I know it would develop into a well-known business that I ran over the course of five years. During that time, I was also working as a server, barista, and bartender. It is crazy to think that my first work experience was entrepreneurial. It taught me leadership, business ownership, and how to wear a dozen hats at once. Working FOH and BOH taught me valuable lessons and skills I still use to this day.

I believe everyone should work in the hospitality industry at least once in their lives. It's challenging, it's humbling, and it's one of the most rewarding experiences you can have. It gives you a front-row seat to human connection—unlike anything else.

Bottom line: Your people are your product. Invest in them, train them, retain them, and watch your operation thrive. See you at the Workshop.

Sources:
https://restaurant.org/research-and-media/research/restaurant-economic-insights/analysis-commentary/new-association-report-provides-a-demographic-profile-of-the-restaurant-workforce/
https://restaurant.org/issues-and-advocacy/policy-agenda/workforce/
https://ecampusontario.pressbooks.pub/principlesofmanagementinnutrition/part/chapter-1-the-foodservice-industry/
https://www.restaurant.org/research-and-media/media/press-releases/national-restaurant-association-celebrates-250-years-shaping-americas-workforce-leaders/
https://www.synergyconsultants.com/blog-posts/from-takeout-to-togetherness-how-restaurants-are-rebuilding-community-spaces
New Restaurant Operator Financials (January 2022) Technomic
C-Store Operator Market Brief - April 2026 - Technomic
Economic Impact Navigator - Quarterly Consumer & Operator Outlook Report - Q2 2021 - Technomic
Consumer & Operator Outlook Report - Q4 2021 - Technomic
Navigating Societal and Regulatory Changes - 2026 - Technomic