How Operators Adapt to 2025 Restaurant Labor Trends

For restaurant operators in 2025, labor remains one of the most persistent and complex challenges in foodservice. Finding staff is difficult, and retaining them is even harder. Meeting rising expectations with leaner teams takes more than effort. It takes strategy. Leading operations are not simply reacting to labor pressure. They are rethinking equipment, redesigning workflows, and redefining how teams operate in today’s restaurant kitchens.

Staffing Is Tight—And That’s Not Changing Anytime Soon

The restaurant industry is projected to grow by 200,000 jobs in 2025, bringing the workforce to 15.9 million*. But growth doesn’t mean ease. Competition for qualified workers remains intense, and operators continue to cite staffing as a significant concern. Labor retention and maximizing the value of each team member, not just recruitment, are where the battle is being won or lost.

Smarter Equipment Builds Stronger Teams

Across the board, restaurants are turning to automation and intelligent equipment to reduce reliance on large crews. A recent workforce study revealed that 65% of restaurants adopted new tech in 2024 to address labor issues**, and the momentum is continuing in 2025.

Middleby brands are leading the shift, including the following innovations:

• • TurboChef ovens deliver high-speed precision cooking that dramatically reduces cook time and training requirements.

  • Wells ventless solutions enable cooking in spaces where traditional hoods aren’t feasible, streamlining both installation and daily operation.

  • Open Kitchen by Powerhouse Dynamics offers IoT-based monitoring that helps operators optimize workflows, reduce service interruptions, and conserve labor resources.

These innovations (and many others) are not about replacing people. They are designed to empower teams to produce high-quality food consistently and efficiently.

In addition, technology helps operations free up staff to focus more attention on customers. Automation helps power the back of house, but hospitality continues to define the guest experience. Many diners say the human side matters most. In fact, 64% of full-service guests and 47% of limited-service diners rank overall experience above price when choosing where to eat. The right technology enables your team to spend less time on repetitive tasks. It also gives them more time to create connections, such as offering a warm greeting, making a quick recommendation, or providing an attentive check-in.

The Bottom Line: A Best-in-Class Portfolio of Brands Built to Solve Labor Challenges

Solving today’s labor challenges doesn’t start with a hiring ad. It begins with the right kitchen strategy. At Middleby, we’re helping foodservice operators across every segment adapt with smarter systems, connected tools, and intuitive designs that support your team, regardless of size. Find the right equipment today from our suite of resources.

Sources:

* National Restaurant Association

** 7 Shifts