Prioritizing Mental Health in the Restaurant Industry

The energy and adrenaline rush of kitchens and dining rooms are a compelling part of the restaurants industry, but the profession also means hard work and long hours, which can take their toll.

According to a 2021 study by the National Center for Biotechnology Information, 60% of servers at upscale restaurants have at least one mental health problem, such as depression or anxiety, and a 2023 survey by Cozymeal found that 70% of chefs who responded said they had experienced anxiety from working in restaurants. Substance abuse and sleeping disorders also remain high.

But the stress of COVID and the related illnesses, loss of loved ones, job insecurity and general social ills acted as a wakeup call for restaurants. Many operators no longer expect employees to just grin and bear hardships. Instead, they’re listening to their needs and offering help. But not all workplaces are accommodating, and there’s always room for improvement. Here are some factors to consider.

LEARN TO RECOGNIZE MENTAL ILLNESS

Many organizations offer courses to address and help recognize the warning signs of an unhealthy mental state. Take the time to educate yourself. Also make note of the national mental health hotline, 988, for people who have suicidal thoughts or deep depression.

DESTIGMATIZE EMOTIONAL CHALLENGES

Calling off from work has always been frowned upon in hospitality, especially when labor is tight, and employees don’t want to lose shifts or disappoint coworkers. But sometimes people need a break – burnout is real. Hunter Evans, chef and owner of Elvie’s in Jackson, Mississippi, offers workers a mental health day. He’s also in favor of reimbursing for therapy or gym memberships.

CHECK-IN WITH WORKERS

“You sit down and give them the floor,” says Sammie Flippen, an award-winning general manager at Noodles & Company. “It’s super impactful and makes a huge difference, and you have a finger on the pulse of where they want to go, and you can help them with that journey.” Making employees feel seen and heard can go a long way in boosting morale and discovering problems before they get out of control.

SET AND ENFORCE GROUND RULES FOR BEHAVIOR

The days of pot-throwing chefs and bullying managers aren’t over at every restaurant, but many successful ones have created environments of civility and respect as examples. In the front and back of the house, pay attention to signs of abusive behavior, whether physical or emotional, and establish and enforce a no-tolerance policy for it. Listen and act when employees express concern or anger at someone else’s behavior.

EMPOWER YOUR EMPLOYEES

Giving workers specific responsibilities suited to their interests can make a huge difference in morale, and therefore their well-being. Check out “Unreasonable Hospitality” by Will Guidara, former co-owner of Eleven Madison Park in New York City, who writes about the transformative approach to inclusiveness among other methods of stellar service.

TAKE CARE OF YOURSELF

Remember that managers, chefs and owners might also need someone to talk to, a goodnight’s rest, time off, therapy and regular medical checkups. They cannot give staff or customers the best if they’re not in good shape. It also sets an example for staff on the importance of well-being.