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"Why Quality Kitchen Equipment Matters More Than Ever"

The restaurant industry has been wrestling with labor challenges for years - and those pressures aren’t easing.

As of 2025, 70% of restaurant operators report having job openings that are difficult to fill, and 45% say they don’t have enough employees to meet customer demand. Meanwhile, 82% of U.S. foodservice operators are actively recruiting, even as many struggle to retain staff. In early 2024, staffing in restaurants was still about 3.6% below pre-pandemic levels, translating to nearly 450,000 unfilled positions across the country, with 62% of operators saying they couldn’t find enough staff to meet demand. What this all means for operators: even as wages, benefits, and workplace culture become more competitive, the labor pool remains tight. Many restaurants are turning to innovation—not just in HR, but in workflows, layout, and especially equipment—to close the gap.

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