Most employers know that it's important to treat all of your workers with the same respect and appreciation that you want to be treated with - and that the way you treat your employees is what can separate a good employer from a great employer.
Unfortunately, a new study has found that many employers in the restaurant industry have yet to realize this connection, which is unfortunate given the stressful and difficult environment in which food industry employees are forced to work - anyone who has ever worked in a restaurant would agree with that.
Most disconcerting is that only one in 10 food sector employees earn a livable wage and the large majority don't receive basic benefits or advancement opportunities. All of this could translate to mental and physical risks for employees and customers alike.
The study, which was conducted by the Food Chain Workers Alliance, was compiled from interviews with about 700 workers and employers in food production, processing, distribution, retail, and service sectors. Aside from restaurants, that also includes employees at farms, slaughter houses, warehouses, and grocery stores.
Some key findings of the study include:
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