CANADA | 7shifts has released its annual Restaurant Workforce Report for the next year, revealing key local industry insights.
7shifts released its annual Restaurant Workforce Report for 2025. Based on a survey of more than 900 restaurant managers, the research uncovers important findings about industry growth, hiring challenges, employee engagement, pressing financial considerations, and technology adoption and usage.
A highlight from the report shows that the industry grew this year, with quick-serve restaurant (QSR) dining up by four percent, offsetting losses in the full-service sector.
In addition, the report found that the restaurant industry grew overall by 1.72 percent, adding 210,300 jobs over the year. However, recruiting and retention remain top concerns for employers, with 65 percent of respondents describing the current labour market as "tight" or "very tight."
"Our previous research shows that flexibility, camaraderie, and strong management are essential for job satisfaction and retention in the restaurant industry," said Jordan Boesch, CEO at 7shifts.
"Flexible hours help employees balance their lives, and an environment that fosters camaraderie keeps teams engaged. As always, effective management was shown to be key, with 45 percent of employees citing poor leadership as a reason for leaving. Moving forward into 2025, it will be crucial for restaurants to utilise the right strategies and tools that prioritise satisfaction, connection, and supportive leadership."
In addition to the findings already cited, this year's report revealed that benefits like PTO and positive work environments are priorities, but 69 percent of restaurants don't offer important services like childcare or mental health support. The research also found that giving feedback is vital for staff engagement, as employees want to know how they're performing and how they can improve.
"I feel encouraged about the coming year; I feel that employers are doing a better job of understanding the needs of their employees, and they are making the extra effort to provide those things," said Jana Domanico, senior HR operations manager at Boka Restaurant Group.
"It is becoming increasingly difficult to say, 'Well, we have always done things this way,' and to me, this is a good thing. We have to be adaptable and open to employee feedback. Employees can now shape a more sustainable future for themselves in hospitality."
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