6
Fall 2014 Issue
Eighty-eight percent of employees say they
are proud to work in the restaurant industry,
with 75 percent of them indicating those
jobs are a gateway to a strong career path
and upward mobility within the industry,
according to a new report from the National
Restaurant
Association
Educational
Foundation (NRAEF).
The report, “Who Works in the U.S.
Restaurant Industry,” looks at data collected
from nearly 5,100 adult Americans who
either currently work or formerly worked in
the industry as well as those who own or
operate restaurants. It is the most extensive
research of the restaurant workforce in
years, according to the National Restaurant
Association (NRA).
“This landmark research found that
employees as well as restaurant owners
and operators have a decidedly positive
perception of our industry,” said NRA/
NRAEF President & CEO Dawn Sweeney.
“They believe extensive career choices
and advancement opportunities are
readily available.”
Regarding employment and opportunity
in restaurants, the study found that:
• The restaurant industry historically has
served as a first job for nearly one in
three Americans.
• More than nine of 10 employees believe
restaurants are a good place for a first job.
• Eight of 10 employees said the restaurant
industry provides opportunity for those
who want to succeed based on hard work.
• Seven of 10 employees said they likely
would continue working in the industry
until they retire.
• The median industry tenure of employees
in restaurant manager and business-
operations positions was 20 years; that
number extended to more than 30 years
for employees over age 55.
• Eight of 10 restaurant owners said they
believed people of all backgrounds could
open their own restaurants.
“This study offers fresh and compelling
insight into why so many Americans choose
to start their careers in restaurants, how
they advance into other positions and
why so many say they plan to work in our
industry until they retire,” Sweeney said.
The online survey, which was commissioned
by the NRAEF and conducted online and
in mall intercepts in late 2013, polled
4,465 individuals who currently work
in the restaurant industry, including
3,309 employed in restaurant and
foodservice positions, 442 in business-
operations positions and 714 restaurant
owners and operators. Additionally, 628
former restaurant employees completed
the questionnaire. Of the 628 former
employees, 393 – more than half – said
their first jobs were in restaurants.
To download a copy of the full report,
By Dawn Sweeney
President and CEO
National Restaurant
Association
Recently, the National Labor Relations Board (NLRB) declared that
the corporate headquarters of McDonald’s is a legal “joint employer”
with its franchisees, and is, therefore, concurrently responsible for
unfair labor practices and accompanying monetary awards that may
be awarded as the result of conduct by the franchisee. The NLRB’s
position came by way of its General Counsel’s Opinion letter, and is
being aggressively appealed by McDonalds USA, LLC’s Oakbrook,
Illinois-based legal counsels.
Wholly aside from the NLRB implications to such a far-reaching
legal doctrine is the realistic expectation that the Occupational
Safety and Health Administration (OSHA) will follow the NLRB’s
lead on this point. If OSHA does so, the implications are huge for
both the franchisee and corporate franchisors.
First, adoption of the NLRB’s policy could established a dangerous
legal precedent for OSHA to increase its penalty amounts by bringing
Study: Employees See Career Potential, Mobility in Industry
Seventy-five percent of restaurant employees view industry as a pathway to success
New NLRB Policies Expected to Negatively
Impact the Foodservice Industry
The actions are viewed by some as unprecedented and far-reaching
