2030 Recruiting Sustainability 
Culinary Cues
APRIL 7, 2025
So, here is my attempt at characterizing the professional cook and chef pool of 2030 and beyond. I dont have any secret inside information, only speculation based on decades of observation and working with cooks of all ages and backgrounds.
Modern Restaurant Management
FEBRUARY 1, 2022
Key figures on the restaurant workforce include: Roughly 50 percent of restaurant operators in the fullservice, quickservice, and fast-casual segments expect recruiting and retaining employees to be their top challenge in 2022. Seventy-five percent of operators said they plan to devote more resources to recruiting and retaining employees.
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Modern Restaurant Management
NOVEMBER 6, 2019
The National Restaurant Association , in partnership with American Express and Nestlé Professional, released its 10-year outlook report on the projected state of the restaurant industry in 2030. trillion by 2030. The industry workforce will likely exceed 17 million by 2030. between 2018 and 2030. "The
Modern Restaurant Management
FEBRUARY 5, 2024
” A few 2024 economic facts substantiate the cost-and-effort effectiveness of brand loyalty strategies: It costs 16 times more to recruit a new customer than keep an existing one. Billion by 2030, growing at a CAGR of 11.54 percent between 2024 and 2030. Billion by 2030, growing at a CAGR of 11.54
Modern Restaurant Management
MARCH 3, 2023
Key figures on the restaurant workforce include: Between 2023 and 2030, the foodservice industry is projected to add an average of roughly 150,000 jobs a year, with total staffing levels projected to reach 16.5 million by 2030.
Modern Restaurant Management
FEBRUARY 18, 2020
” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Consumers are also becoming more conscientious about sustainability, which is primed to disrupt the restaurant business.
Modern Restaurant Management
FEBRUARY 10, 2020
The pledge aims to reduce signatories’ greenhouse gas emissions from food purchasing by 25 percent by 2030. Expanding menu offerings to include JUST Egg further speaks to Sodexo’s commitment to quality ingredients, health, sustainability and addressing evolving consumer dietary preferences. Brian Miller.
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