Thank a Restaurant Worker Today!

Today is National Food Service Worker’s Day. So let’s take a moment to reflect on the nearly 15 million people who work in restaurants. From the dishwashers and waiters, to the chefs and the hosts, a restaurant team depends on every member to function. Chefs may get the most attention, but ask any chef who the most important team member is and he/she will usually say: the dishwasher. Without that valuable service, a kitchen devolves into chaos pretty quickly.

dirty-2569516_1920.jpgToday we want to recognize and thank each of the people that participates in the complex dance that is restaurant work. We know them well, as a large part of our business is delivering products to fine restaurants across the country. Every day of the week, our trucks are out at dawn to deliver the ingredients that chefs need for service that afternoon and evening.

Have a look at these restaurant stats, and consider going out to eat today at any of the 1 million+ restaurants in the U.S. Be sure to tip well, and express gratitude to these hard-working folks. They are contributing to the economy, not to mention our general well-being and comfort. They work long hours on holidays and weekends to keep us happy and fed. When we are celebrating, they are working. It takes a special person to devote their lives to hospitality. Our hats are off to all of them!

  • $799 billion: Restaurant industry sales. (Source: 2017 State of the Industry)
  • 1 million+: Restaurant locations in the United States.
  • 14.7 million: Restaurant industry employees.
  • 1.6 million: New restaurant jobs created by the year 2027.
  • 10%: Restaurant workforce as part of the overall U.S. workforce.
  • 9 in 10: Restaurant managers who started at entry level.
  • 8 in 10: Restaurant owners who started their industry careers in entry-level positions.
  • 9 in 10: Restaurants with fewer than 50 employees.
  • 7 in 10: Restaurants that are single-unit operations.


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3 Comments Add yours

  1. Aminta Daves says:

    Without this hard working people, a restaurant could, would not survive. Is hard work and one must love the food industry in order to endure and accomplish any task in the kitchen… Thank you ladies and gentlemen for all you do.

  2. Lee Schilling says:

    Great recognition for a great industry! I’ll do my part!

    Sent from my iPhone


  3. m37bruce says:

    Right on the money, for the most part. I actually started as a Busboy, then the Dish-room. After that the owner started teaching me the prep position, that was 1964. Thompson’s Sea Girt Restaurant, Baltimore, MD It hasn’t been all fun, but most of it was.

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