The youthfulness of the restaurant industry’s workforce appears to be fleeting. The once-common image of fresh-faced teens filling the industry’s labor pipeline has morphed into a profile of adults who come to the trade in their late 20s and early 30s and stay on the job well into their 40s and beyond. According to the People Report Workforce Index, the average age of managers across all restaurant segments is nearly 37 — almost eight years older than a decade ago ...
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