50 Quick Service Restaurant Labor Statistics Every Multi-Unit Operator Needs in 2026

Employment, turnover, wage, hiring, and workforce benchmarks are shaping labor strategy for QSR operators

Labor remains one of the largest and most difficult expenses for quick-service restaurant operators to manage. Wage requirements, employee turnover, hiring delays, training costs, and changing workforce demographics can all affect staffing levels and restaurant profitability.

This article presents 50 current labor and workforce statistics relevant to restaurant operators in 2026. It prioritizes data from the National Restaurant Association, the U.S. Bureau of Labor Statistics, and the U.S. Department of Labor.

Not every statistic is exclusive to QSRs. Some cover the broader restaurant and foodservice industry, while turnover and wage figures are reported for specific occupations commonly found in quick-service restaurants. Operators should compare these figures with their own concept, market, employment structure, and accounting practices.

At Operators Daily, we cover practical operational benchmarks for restaurant owners and businesses managing hourly workforces.

Key Takeaways

• Restaurant and foodservice sales are projected to reach $1.55 trillion in 2026, but 42% of operators said their restaurants were not profitable in 2025.
• Restaurant and foodservice employment is projected to reach 15.8 million jobs in 2026.
• Fast-food and counter workers had an estimated occupation-level turnover rate of 173.2% in 2025.
• Recruiting and retention remained a significant challenge for 62% of restaurant operators.
• Wage and turnover benchmarks vary considerably by occupation, market, restaurant format, and calculation method.

Restaurant Industry Size and Economic Outlook

1. Restaurant and foodservice sales are projected to reach $1.55 trillion in 2026

The National Restaurant Association forecasts $1.55 trillion in restaurant and foodservice sales in 2026. This is a forecast rather than a completed full-year sales result.

2. Real restaurant sales are projected to grow 1.3% in 2026

After accounting for inflation, the association projects 1.3% real growth for the restaurant industry in 2026.

3. Restaurant employment is projected to reach 15.8 million in 2026

Restaurant and foodservice employment is expected to reach 15.8 million jobs in 2026.

4. Restaurants are projected to add more than 100,000 jobs in 2026

The National Restaurant Association forecasts that operators will add 100,000-plus jobs during 2026.

5. The restaurant and foodservice industry provided 15.7 million jobs in 2025

The industry employed approximately 15.7 million people in 2025.

6. Eating and drinking places account for 12.5 million jobs

Eating and drinking establishments provide approximately 12.5 million jobs.

7. Other sectors provide 3.2 million foodservice jobs

An additional 3.2 million jobs are located in sectors such as healthcare, lodging, education, retail, entertainment, and recreation.

8. Restaurant and foodservice jobs represent about 10% of the U.S. workforce

The industry accounts for approximately 10% of employment, according to the National Restaurant Association.

9. Forty-two percent of operators said their restaurants were not profitable in 2025

In the National Restaurant Association’s research, 42% of operators reported that their restaurants were not profitable in 2025.

10. Sixty-one percent of adults consider restaurants essential to their lifestyles

Despite economic pressure, 61% of adults said restaurants remain essential to their lifestyles.

11. More than nine in 10 operators identify major operating costs as significant challenges

The National Restaurant Association reports that over 90% of operators consider costs such as food, labor, insurance, energy, and card-processing fees significant challenges.

12. More than seven in 10 consumers would use restaurants more with additional disposable income

More than 70% of consumers said they would use restaurants more frequently if they had more disposable income.

Restaurant Hiring Statistics

13. Eighty-eight percent of operators filled at least one job opening in 2025

The National Restaurant Association found that 88% of operators filled at least one position during 2025.

14. Fifty-two percent recruited for front-of-house or customer-service roles

Among surveyed operators, 52% recruited FOH or customer-service employees.

15. Forty-five percent recruited kitchen-support employees

The association reported that 45% recruited support staff for kitchen-support positions.

16. Forty-three percent recruited chefs or cooks

Approximately 43% recruited cooks or chefs.

17. Thirty-four percent recruited managers

Managerial recruitment was reported by 34% of operators.

18. Sixty-two percent considered recruiting and retention a significant challenge

The association found that 62% of operators considered recruiting and retaining employees a very or fairly significant challenge.

19. Thirty-five percent operated with lower staffing in 2025 than in 2024

Approximately 35% reported lower staffing in 2025 than in 2024.

20. Forty-one percent said filling openings was about as difficult as the previous year

In the association’s survey, 41% reported similar difficulty filling job openings in 2025 compared with 2024.

21. Sixty-eight percent used current-employee referrals to fill openings

Referrals from current employees were used by 68% of restaurants that filled job openings in 2025.

22. Sixty-five percent found applicants through personal word of mouth

Recommendations from family members, friends, or customers helped 65% of restaurants fill positions.

23. Sixty-five percent used online job postings

Online job postings were used by 65% of operators who filled openings.

24. Thirty-nine percent used social media for recruitment

Approximately 39% used social media to find employees.

Turnover Statistics by Restaurant Occupation

The following figures are occupation-level estimates from the National Restaurant Association. They should not be interpreted as one universal turnover rate for every restaurant or QSR.

25. Fast-food and counter workers had an estimated 173.2% turnover rate

The National Restaurant Association estimated 173.2% turnover for fast-food and counter workers in 2025.

Turnover can exceed 100% when the number of separations during a year is greater than the average number of positions.

26. Waiters and waitresses had an estimated 130.56% turnover rate

The estimated 2025 turnover rate for waiters and waitresses was 130.56%.

27. Dishwashers had an estimated 124.38% turnover rate

Dishwashers had an estimated occupation-level turnover rate of 124.38% in 2025.

28. Food-preparation workers had an estimated 104.04% turnover rate

The estimated turnover rate for food-preparation workers was 104.04%.

29. Food-service managers had an estimated 45.63% turnover rate

Food-service managers had a lower estimated turnover rate of 45.63% in 2025.

30. Overall restaurant occupation turnover was estimated at 122.19%

Across the occupations included in its analysis, the association estimated 122.19% overall turnover.

This estimate depends on the report’s occupation and separation methodology and should not be directly compared with monthly BLS quit or separation rates.

Hiring Time and Employee Productivity

31. Hourly restaurant employees take an average of 31.8 days to break even

According to National Restaurant Association research, newly hired hourly workers take an average of 31.8 days to generate enough value to offset their initial employment cost.

32. Managers and salaried employees take an average of 72.2 days to break even

The corresponding average for managers and salaried workers is 72.2 days.

33. Hourly restaurant positions take an average of 16 days to fill

Restaurant operators reported an average hiring time of 16 days for hourly positions.

34. Management positions take an average of 46 days to fill

Management openings take an average of 46 days to fill.

35. Eighty-seven percent prioritize a manager’s ability to build culture and morale

When evaluating managers, 87% prioritize culture and team morale.

36. Eighty-four percent prioritize a manager’s ability to improve guest experience

The ability to enhance the guest experience was prioritized by 84% of operators.

37. Seventy-five percent prioritize financial acumen in managers

Financial knowledge and decision-making ability were priorities for 75% of operators.

Restaurant Workforce Demographics

The following demographic statistics come from the National Restaurant Association’s analysis of 2024 U.S. Census Bureau American Community Survey data.

38. Approximately 40% of restaurant employees are younger than 25

Workers under 25 make up approximately 40% of workers.

39. Approximately 60% of restaurant employees are younger than 35

Workers under 35 represent approximately 60% of workers.

40. Women represent approximately 54% of restaurant employees

Women account for approximately 54% of workers.

41. Racial and ethnic minorities represent approximately 52% of restaurant workers

Approximately 52% are minorities.

42. Hispanic workers represent approximately 28% of the workforce

Hispanic employees account for approximately 28% of workers.

43. Twenty-three percent of restaurant employees were born outside the United States

Foreign-born workers make up approximately 23% of workers.

44. Twenty-seven percent of restaurant employees are enrolled in school

Approximately 27% are students, compared with 10% of the overall employed U.S. labor force.

45. Sixty-two percent of restaurant employees have never married

The National Restaurant Association reports that approximately 62% never married.

Employment and Wage Statistics

46. Accommodation and food services employed more than 3.36 million fast-food and counter workers in 2025

The Bureau of Labor Statistics reported approximately 3,367,270 workers in combined food-preparation and serving occupations, including fast-food workers, in accommodation and food services in 2025.

47. Fast-food cooks earned a mean wage of $14.82 per hour in 2025

Fast-food cooks working in accommodation and food services earned a mean wage of $14.82 per hour in 2025.

The mean is an average and should not be confused with the median wage.

48. Restaurant cooks earned a mean wage of $17.93 per hour in 2025

Restaurant cooks in accommodation and food services earned a mean wage of $17.93 per hour in 2025.

Minimum-Wage Benchmarks

These figures show statewide minimum-wage rates effective January 1, 2025. Local minimum wages, industry-specific rules, youth rates, tip credits, exemptions, and subsequent increases may differ.

49. Washington’s statewide minimum wage was $16.66 in January 2025

Washington had a statewide minimum wage of $16.66 per hour effective January 1, 2025.

The District of Columbia had a higher jurisdiction-wide rate, but Washington had the highest statewide rate in the Department of Labor’s January 2025 table.

50. California’s statewide minimum wage was $16.50 in January 2025

California’s generally applicable statewide minimum wage was $16.50 per hour effective January 1, 2025.

California also maintains separate requirements for certain fast-food and healthcare employees, so operators must verify which wage rules apply to each location and employee.

How Multi-Unit Operators Should Use These Statistics

These benchmarks are most useful when operators compare them with consistent internal measurements. Each location should use the same definitions for headcount, turnover, wages, payroll taxes, benefits, overtime, and total labor cost.

Operators should pay particular attention to:

• Time required to fill hourly and management positions
• Turnover by occupation and location
• Labor cost as a percentage of sales
• Scheduled labor compared with actual labor
• Overtime and premium-pay expenses
• New-hire productivity and retention
• Local and industry-specific wage requirements
• Employee availability and school-enrollment patterns

A national figure should be treated as a reference point rather than a universal operating target. Restaurant format, geography, sales volume, operating hours, menu complexity, service model, franchise requirements, and local labor laws can substantially affect results.

Frequently Asked Questions

What is the average QSR labor-cost percentage?

There is no single official federal benchmark for QSR labor cost as a percentage of revenue. Published industry guidance frequently places labor costs in the mid-20% range, but the result depends on which expenses are counted. Operators should document whether their calculation includes management salaries, payroll taxes, benefits, paid leave, bonuses, and workers’ compensation before comparing locations or external benchmarks.

Can restaurant turnover exceed 100%?

Yes. A turnover rate can exceed 100% when total separations during the measurement period exceed the average number of positions. The National Restaurant Association estimated 173.2% turnover for fast-food and counter workers in 2025.

How long does it take to fill a restaurant position?

National Restaurant Association research reported averages of 16 and 46 days for hourly and management openings, respectively. Actual hiring times vary by market, wage, position, season, and employer.

Why are restaurant turnover rates high?

Restaurant turnover is influenced by the industry’s large population of students, teenagers, seasonal workers, part-time employees, and people obtaining early work experience. Nearly 27% are students.

Which minimum wage applies to a QSR employee?

The applicable rate may be federal, state, local, or industry-specific. Employers generally must comply with the highest applicable rate and should review current requirements with the relevant labor agency or qualified legal adviser. The Department of Labor maintains a state wage table, but operators should also check state and local sources.