Labor

Labor Challenges and the Impact They’re Having on the Road to Recovery

In 2020, the foodservice industry experienced its sharpest sales decline in history, due in part to the COVID-19 pandemic. Signs indicate sales are on the rise within the sector. However, ongoing labor shortages may be preventing some operators from reaching their pre-pandemic volume level. Turnover rates have reached 144% at limited-service establishments and 106% at full-service restaurants—which are operating with six fewer employees in the back of the house and roughly three less front-of-house workers than in 2019.

Va-Va-Vending: Technology Transforms Vending Machines into 24/7 Restaurants

No longer just a source for prepackaged snacks, vending machines are now purveyors of gourmet-quality meals. Explore two revolutionary vending machines.

No Bot About It: Big Restaurant Brands Love Robotic Labor Solutions

Restaurant robotics are reaching new levels of efficiency and versatility. Explore the latest robotic integrations at Panera Bread and Chili's Grill & Bar.

How Noncommercial Operators Can Maximize Sales With Prepackaged Snacks

The demand for prepackaged snacks rose during the pandemic. Offering them after it will potentially increase healthcare and hotel operators’ sales.

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More in Labor

Va-Va-Vending: Technology Transforms Vending Machines into 24/7 Restaurants

No longer just a source for prepackaged snacks, vending machines are now purveyors of gourmet-quality meals. Explore two revolutionary vending machines.

No Bot About It: Big Restaurant Brands Love Robotic Labor Solutions

Restaurant robotics are reaching new levels of efficiency and versatility. Explore the latest robotic integrations at Panera Bread and Chili's Grill & Bar.

How Noncommercial Operators Can Maximize Sales With Prepackaged Snacks

The demand for prepackaged snacks rose during the pandemic. Offering them after it will potentially increase healthcare and hotel operators’ sales.

Labor Challenges and the Impact They’re Having on the Road to Recovery

Commercial and noncommercial foodservice sales seem poised to increase—if labor issues don’t derail operations and profitability.

Time-Tested: Which Pandemic Practices Could Become Permanent?

Find out what adjustments operators across the country made during the pandemic—and how those moves are now helping them increase business.

Working It Out: Foodservice Cooks Up Solutions to Labor Shortage

Major restaurant chains are taking action to alleviate the post-pandemic labor crunch. Gain insight into the steps taken to attract and retain workers.

Growing Pains: Big Chains Post Strong Pandemic Sales, Struggle with Post-Pandemic Demand

Now that restrictions have lifted, restaurant operations are straining to find staff to accommodate dine-in demand. Explore how major chains are coping.

The Rise of Ghost Kitchens: What to Know

Find out how ghost kitchens are helping both established restaurants and new dining concepts make delivery a cost-effective option.

Coping with COVID-19: How Foodservice Operators Can Serve Up Sales In Crisis

The coronavirus crisis is changing the way restaurant operations do business. Explore how the foodservice industry is facing the challenges of COVID-19.

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