Infographic: The launchpad to career growth

Restaurants: The launchpad to career growth. New research from the National Restaurant Association Educational Foundation illustrates how advancement often happens when employees move from one restaurant to another, picking up skills and experience along the way.

Infographic: Dedication pays off

Dedication pays off. New research from the National Restaurant Association Educational Foundation illustrates that commitment in the restaurant business comes with big rewards, including bonuses and long-term career opportunities. 

Infographic: This way to the American dream

The restaurant industry offers many paths to career success, no matter a person's age or position. New research from the National Restaurant Association Educational Foundation shows how a solid majority of restaurant industry employees have advanced to higher paying jobs, and they believe there is opportunity to advance further. 

Restaurants: Gateway to a career path

The National Restaurant Association Educational Foundation’s new research Who Works in the U.S. Restaurant Industry is the first report of its kind in decades. Detailing the opinions of nearly 5,100 Americans who currently work or formerly worked in the industry, as well as those who own or operate restaurants, the study offers compelling insight into the sense of pride, optimism and opportunity among the restaurant workforce.

A majority of restaurant employees said the industry provides good long-term career opportunities. Among those surveyed in Who Works in the U.S. Restaurant Industry, individuals in almost every occupation and age group surveyed felt the restaurant industry affords them career advancement potential. Of those not in their first restaurant job, a solid majority said they have advanced to higher-paying jobs.

One in three Americans got their first job in the restaurant industry, and many take that opportunity to build life long careers. Seven out of 10 restaurant employees said they would likely continue working in the industry until they retire. In fact, the median industry tenure of employees in restaurant manager and business operations positions was 20 years, and for those over 55, the median was more than 30 years.

Who Works in the U.S. Restaurant Industry is the most extensive research of the restaurant sector workforce in decades. Read the full report here. 

LRA Members: Nominations being accepted for Restaurant Neighbor Award, Faces of Diversity

The National Restaurant Association Educational Foundation (NRAEF) recently announced it has begun accepting nominations for its 2015 Restaurant Neighbor and Faces of Diversity American Dream awards. Applications and nomination forms are available online at NRAEF.org/Awards until Nov. 17, 2014.  

Now in its 17th year, the Foundation’s Restaurant Neighbor Award, founded in partnership with American Express, celebrates the outstanding charitable service performed by restaurant operators.  The Faces of Diversity American Dream Award, sponsored by PepsiCo Foodservice and founded in 2007, is presented to members of the restaurant industry who have, through hard work and perseverance, achieved the American Dream.

The Restaurant Neighbor Award honors winners in four categories: small business, mid-size business, large business/national chain and Cornerstone Humanitarian. Participating State Restaurant Associations select winners in their states, who will then be eligible for the national awards. Each national winner receives $5,000 to support their charitable giving efforts. The Faces of Diversity American Dream Award recognizes three individuals as national winners, who will have a $2,500 NRAEF student scholarship presented in their name.

“These prestigious awards honor the individuals and companies that truly exemplify what it means to be leaders in the restaurant industry and integral parts of their communities,” said Rob Gifford, executive vice president, strategic operations and philanthropy for the NRA and NRAEF. “The restaurant industry employs an incredibly diverse workforce of 13.5 million people — nearly one in 10 working Americans. Nominations we have received over the years showcase the demonstrable impact the restaurant industry has made in people’s lives. We encourage those in the industry to nominate their employees and peers.”

The national winners will receive an all-expenses paid trip to Washington, D.C., where they will be recognized at a gala awards dinner during the National Restaurant Association’s Public Affairs Conference in April 2015.

For more information on the Restaurant Neighbor and Faces of Diversity American Dream awards, and to see compelling stories of the 2014 winners and finalists, visit the National Restaurant Association Educational Foundation’s website at NRAEF.org/Build-Talent/Industry-Awards.

Infographic: Moving up...and over

The restaurant industry prides itself on being an industry of opportunity. New research from the National Restaurant Association Educational Foundation shows exactly how much opportunity is available within the industry: transferable work skills, upward mobility and long-term careers are all around. 

National study shows majority of restaurant workforce sees industry as one of long-term career potential & upward mobility

National Restaurant Association Educational Foundation unveils most comprehensive restaurant industry workforce study in decades

Nine out of 10 restaurant employees say they are proud to work in the restaurant industry, while three-quarters believe the industry offers them a strong career path and upward mobility, according to a new workforce study released today by the National Restaurant Association Educational Foundation (NRAEF).  

As the most extensive research of the restaurant sector workforce in decades, “Who Works in the U.S. Restaurant Industry,” details the opinions of nearly 5,100 Americans who currently work or formerly worked in the industry, as well as those who own or operate restaurants.

“This landmark research finds that employees and owners/operators have a decidedly positive perception of our industry and believe extensive career choices and opportunities for advancement are readily available,” said Dawn Sweeney, president and chief executive officer, National Restaurant Association and National Restaurant Association Educational Foundation. “This study offers fresh and compelling insight into why so many Americans choose to chart their careers in the restaurant industry, how they advance and why so many plan to stay until they retire.”

 

Gateway to Employment and Advancement

The restaurant industry has historically served as the first job for Americans, with nearly one in three getting their first work experience in a restaurant. More than nine out of 10 restaurant employees said the restaurant sector is a good place to get a first job, and more than eight out of 10 current workers agreed that restaurants provide an opportunity for people who want to succeed based on their hard work. 

Eight out of 10 employees and nine out of 10 owners say that people of all backgrounds can open their own restaurant.

Career Opportunities and Tenure Abound

A majority of employees said the industry provides good long-term career opportunities. Also, individuals in almost every occupation and age group surveyed felt the restaurant industry affords them career advancement potential. Of those not in their first restaurant job, a solid majority said they have advanced to higher-paying jobs.

Seven out of 10 restaurant employees said they would likely continue working in the industry until they retire. In fact, the median industry tenure of employees in restaurant manager and business operations positions was 20 years, and for those over 55, the median was more than 30 years.

“As the nation’s second largest private-sector employer and a leading job creator, the restaurant industry must attract, develop and retain employees to fuel projected growth within the sector. We are highly encouraged by the findings of this study and hope it will propel more people to consider and choose fulfilling restaurant careers,” said Rob Gifford, executive vice president, strategic operations and philanthropy, National Restaurant Association and National Restaurant Association Educational Foundation.

Compensation

The study also examined compensation for both hourly and salaried restaurant employees. While wage ranges varied by occupation, restaurant managers earned a reported median annual base salary of $47,000. Salaried chefs and cooks received a median base of $50,000, with the upper quartile at $65,000 and the lower quartile at $40,000. Among salaried employees, a majority across all age groups said they received a raise in the last year.

When analyzing the findings of particular hourly workers such as waiters and waitresses, the study indicates they earned a median of $16.13 per hour when employer-paid wages and tips were combined, while bartenders earned a median of $19.35 per hour. Among all hourly employees, roughly seven out of 10 restaurant managers and shift or crew supervisors said they received a pay raise within the past 12 months. A majority of chefs or cooks, as well as individuals in business operations positions, also received a raise within the last year.

Restaurant Owners/Operators

The research also profiles perceptions of current restaurant owners related to their career experiences within the industry. A vast majority – 77 percent – said they started in the industry at an entry-level position. During their tenure within the industry, these owners held a variety of restaurant jobs with 84 percent being managers, 61 percent shift or crew supervisors and 59 percent chefs or cooks. 

And in an indication of the entrepreneurial spirit within the industry, when asked how they became a restaurant owner, 42 percent said they started their restaurant from “scratch,” while 20 percent said they purchased the business and 13 percent became a franchisee. 

Despite how they began as operators, the vast majority of all restaurant owners said they likely will continue working in their industry until they retire. In fact, 84 percent of the youngest owners, those under 35, said they see the restaurant sector as a life-long career pursuit.  

Methodology

“Who Works in the U.S. Restaurant Industry” was commissioned by the NRAEF and executed during October and November 2013. The study was implemented through an online survey fielded among a wide range of individuals in the restaurant industry workforce and mall intercepts in 20 shopping malls across the U.S.

In total, completed surveys were received from 4,465 individuals who currently work in the restaurant industry. These respondents comprised 3,309 individuals currently in restaurant and foodservice positions, 442 individuals in business operation positions for restaurants, and 714 restaurant owner/operators.

The survey also contained a section for individuals who currently do not work in the restaurant industry. Out of the 861 individuals who completed this section, 628 are former restaurant employees and 233 never worked in the restaurant industry. Out of the 628 former restaurant employees, 393 said their first paid job was in the restaurant industry.   

About the National Restaurant Association Educational Foundation:

As the philanthropic foundation of the National Restaurant Association, the NRAEF exists to enhance the restaurant industry’s service to the public through education, community engagement and promotion of career opportunities. The NRAEF works to attract, develop and retain a career-oriented professional workforce for the restaurant industry. The restaurant and foodservice industry comprises 980,000 restaurant and foodservice outlets and a workforce of more than 13 million employees, making it one of the nation's largest employers. For more information on the NRAEF, visit NRAEF.org.