The National Restaurant Association’s research on December employment trends brings concrete revelations about the service industry.

Highlight 1

Nearly 4 in 5 restaurants were understaffed in December, with 77% of operators reporting they did not have enough employees to meet customer demand. For most, staffing was significantly below necessary levels—31% of understaffed operators were more than 20% below their required staffing.

Highlight 2

Being understaffed had a direct impact on operations: 65% of restaurant operators cut hours of operation, 44% reduced menu items, and 40% even reduced seating capacity. Full-service restaurants were especially likely to make these adjustments to cope with staffing shortages.

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