How restaurants can protect their employees' mental well being

The restaurant business continues to normalize since the Covid-19 pandemic devastated the industry four years ago. But as the bumpiness of the supply chain, staffing levels, permitting delays, and food costs start to smooth out, one major challenge remains: Many employees are not OK.

According to the American Psychological Association, 50% of adults ages 18–34 reported a mental illness in 2023, versus 31% in 2019. That number is likely compounded among restaurant workers, who are most at risk for substance abuse disorders and heavy alcohol use, according to the Substance Abuse and Mental Health Services Association. Overall, foodservice is considered one of the worst industries for mental health, according to a 2017 report from Mental Health America. 

After experiencing a historic labor shortage that impacted sales and operations in 2021 and much of 2022, it seems the industry is now doing more than ever to help its people. Prior to the pandemic, employee mental health programs in the industry were quite rare. In the late 2010s, Chipotle and Starbucks became pioneers here, with the former adding access to mental healthcare and the latter providing inpatient and outpatient mental healthcare and mental health training.

Executive editor Alicia Kelso has more.