An analysis by BBADegree.org of Glassdoor ratings reveals that the restaurant and foodservice sector ranks high in terms of employee burnout. By examining reviews from approximately 500 of the largest U.S. companies on Glassdoor, the study identified burnout-related keywords such as “burnout,” “stress,” “exhaustion,” and “depression,” and compared their frequency to total ratings for each company. The resulting burnout ratings were then scaled from 0 to 100, with higher numbers indicating greater burnout.
Among restaurant chains, Chipotle and Starbucks emerged with the highest burnout ratings, scoring 97.72 and 81.97, respectively. Chipotle even secured the second-highest burnout rating across all companies analyzed, trailing only behind Progressive.
The prevalence of worker burnout in the restaurant industry doesn’t come as a surprise, given the sector’s notably high turnover rates. Data indicates that restaurant quits rates are significantly higher than the broader U.S. economy, with approximately 23,000 restaurant workers quitting their jobs daily in February alone.
Both Chipotle and Starbucks operate company-owned store networks, which could contribute to the intense pressure experienced by their employees. On the other hand, franchise-heavy chains like McDonald’s and Yum Brands showed lower burnout ratings, potentially due to differences in operational structures.
However, it’s worth noting that BBADegree’s analysis may overlook the stress faced by workers in franchise-operated restaurants, as the focus might lean towards corporate employees. Chipotle and Starbucks have faced labor challenges in recent years, with efforts such as unionization drives and increased benefits reflecting the strains felt by workers.
Despite these challenges, both companies have taken steps to address labor issues. Starbucks has seen the formation of Starbucks Workers United, aiming to address employee concerns, while Chipotle has introduced additional benefits to attract and retain workers during its annual hiring campaigns.
While these efforts show a recognition of the need to address employee burnout and retention, the restaurant and foodservice sector continues to grapple with the complex issue of worker stress and turnover.