Staffing

Understaffing top stressor for restaurant workers, study finds

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June 18, 2026

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Understaffing ranks as the top stressor for restaurant workers, according to a recurring industry report released by 7shifts, an HR platform for restaurant operators, according to a press release.

The 2026 study, centered on "What Restaurant Employees Want," reveals that interpersonal relationships have become the most important daily motivator for workers, surpassing financial incentives, which were tied with team camaraderie in 2024. The data shows that 84% of happy employees feel connected to their coworkers.

Difficult managers and low pay remain tied as the primary reasons employees quit, with 73% of respondents noting that their relationship with their manager impacts job satisfaction.

"There's a tendency to think turnover is just part of the industry, but the data suggests otherwise," Jordan Boesch, chief executive officer at 7shifts, said in a press release. "A lot of what's driving people out of restaurants is fixable. Staffing levels, schedule visibility, and how managers communicate are operational. And what's empowering for operators is that so much of what can improve retention and margins is within their control."

The report also highlighted a significant benefit gap. While 72% of restaurants offer free meals, only 24% of employees rank them among their top three benefits. Paid time off and paid sick days are the most desired benefits, yet fewer than 40% of employers offer them.

Other findings indicate that demand for daily pay increased from 24% in 2024 to 32% in 2026. Additionally, 71% of employees say recognition and feedback impact job satisfaction, but one in five rarely receive positive feedback from management.

A gap also remains in schedule visibility. While 75% of respondents prefer one to two weeks' notice for scheduling, 28% receive their schedules just a few days in advance. Overall, 72% of employees reported being happy at work, leaving more than one in four who are not.

"After decades in this industry, I'm more convinced than ever that the operators who invest in understanding what their people actually need are the ones who build teams that last," Danny Meyer, founder and executive chairman of Union Hospitality Group, added in the press release. "This report from 7shifts offers a grounded look at what restaurant employees are telling us they want right now. I hope you'll read it as an invitation to listen more closely to your own team, and to act on what you hear."

The findings point to clear opportunities for operators willing to make targeted changes. According to the report, small operational adjustments, such as improving staffing levels, tightening communication, and aligning benefits with what employees actually value, can quickly shift the employee experience and make a measurable difference in a competitive labor environment.