With 98% of restaurant operators facing higher labor costs and 80% struggling to fill positions, staffing remains one of the top challenges for restaurants. Today, nearly half of the 15.7 million foodservice workers are part of Gen Z, and their values are reshaping the industry.

On the House offers a fresh perspective on the future of restaurant labor by exploring what drives the next generation of employees. By examining how younger workers approach restaurant jobs—what they value, how they engage with their work, and what keeps them from staying—we equipped operators with new insights to attract and retain talent more effectively.

750+ employees surveyed
16 in-depth interviews
23 on-the-spot conversations
8 cities across the U.S.