The future of restaurant labour: evidence from the U.S. restaurants

Faruk Seyitoğlu · Ozan Atsız · Ayşegül Acar

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Hospitality and Tourism Education Job Satisfaction and Organizational Behavior Emotional Labor in Professions

Abstract

This study contributes to the literature by delving into the perspectives of restaurant employees and managers in the USA about the future of restaurant labour. Through a qualitative research approach, we conducted 25 semi-structured interviews with employees and managers. The findings reveal the challenges of restaurant labour, including high turnover rates due to long hours and working during holidays and weekends, lack of work-life balance, and high levels of stress and pressure on employees. The impacts of the COVID-19 pandemic on the future of restaurant labour are extracted as restaurant operations-related, management-related, employee-related, and patron-related impacts. Finally, this research highlights the requirements for the future of restaurant labour, which are requirements to enhance the quality of working conditions and decrease the turnover rate and requirements to sustain in the restaurant industry as an employee.

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References

2006Using thematic analysis in psychology 1968The Discovery of Grounded Theory; Strategies for Qualitative Research 2020Purposive sampling: complex or simple? Research case examples 2012Sample Size Policy for Qualitative Studies Using In-Depth Interviews 2020COVID-19’s impact on the hospitality workforce – new crisis or amplification of the norm?2013Linking transformational leadership and employee creativity in the hospitality industry: The influences of creative role identity, creative self-efficacy, and job complexity 2019Does the hospitality industry need or deserve talent?2012Challenges for the global hospitality industry: an HR perspective

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