Deciphering the Latest Data: Front-of-House vs. Back-of-House Staffing Trends
So, what is the data telling us about FOH and BOH restaurant positions? Unsurprisingly, staffing levels are shrinking in both segments. Cuts to FOH restaurant workers have been larger, partially because they are a larger group. But operational shifts are also driving the trend. With so many off-premise orders, fewer FOH workers, especially wait staff, are needed.
Kitchens, on the other hand, are operating at high capacity, so that’s why BOH staffing levels haven’t dropped as significantly as the front of the house. However, the high capacity means that many back-of-house workers are facing burnout, which can lead to increased dissatisfaction and turnover.
With everything that’s going on in the labor market, it’s not surprising that employee turnover is up for both groups. And with the front of the house in particular, turnover is higher compared to pre-pandemic levels. This may be because employees have grown tired of policing customers and having to enforce masking rules on top of worrying about their health. They’re leaving for other opportunities that pay more, offer more flexibility, and or don’t require interaction with the public.
FOH staff also hear all of the complaints from the customers about food being slow or poorly prepared. The kitchen staff is insulated from that, especially since managers know that they are understaffed. FOH has to deal with customers who aren’t so understanding.
For more insights on what restaurant employees want, download The Post-Pandemic Restaurant Employee: Who Wants to Work and Why, a report we developed with Snagajob on the needs and concerns of hourly workers.