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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?