Why Staff Wellbeing Is a Key Component of Your Restaurant's Sustainability Work
From low wages and long hours to a widespread culture of bullying, the hospitality industry has a long history of treating its people poorly. However, with more businesses eager to embrace sustainability, it’s time this became a thing of the past. In this article, we explore why providing safe, healthy and progressive work environments is so important, and share the benefits this can bring to your business.
Social sustainability – the ‘S’ in ESG – looks at how a company handles its relationships with people, including customers, suppliers and staff. This means ensuring fair and equal treatment of all employees, promoting diversity and inclusion, providing adequate compensation, encouraging a healthy work-life balance and offering opportunities for career progression and personal development.
This social side of sustainability is every bit as important as other elements such as cutting down on kitchen waste, tracking carbon emissions or prioritising high standards of animal welfare through procurement policies. As explained by the UN Global Compact, “Directly or indirectly, companies affect what happens to employees, workers in the value chain, customers and local communities, and it is important to manage impacts proactively.” This is important across all sectors, but carries a special resonance for hospitality – an industry built on people and social interaction.
This is why ‘Treat Staff Fairly’ is one of the 10 key focus areas of our Food Made Good Standard, under our Society pillar. We look to confirm that employees are treated well and that their working conditions are better than statutory legal minimums. In doing so, we aim to encourage businesses to create working environments where staff feel safe, valued and supported. We want to forge a new image of hospitality – one in which people can see themselves building rewarding long-term careers.
It should be obvious that this is important from an ethical perspective: most of us spend a significant proportion of our lives in the workplace, and everyone deserves a safe, fair and encouraging environment. Luckily, social sustainability also makes good business sense! Read on for how treating your staff well can have a positive impact on your bottom line.
No more recruitment struggles
Making sure your restaurant is a positive work environment can seriously reduce your turnover. It’s not rocket science: employees who are happy and engaged with a clear career progression ahead of them are more likely to stay for the long haul. With staff shortages a continued problem across the sector, encouraging loyalty makes more sense than ever. It’s significantly cheaper to focus on retaining the staff you have than to hire and train new employees.
When you do have to hire, it’s unquestionably easier to do so when you can offer a workplace that pays well, takes care of its people, offers opportunities for growth and takes a zero-tolerance stance on bullying and harassment. For many people working in the industry, the onset of the pandemic served as a wake-up call, allowing them the space they needed to see systemic issues that have plagued the sector for decades – such as low pay, unsustainably long hours and toxic management – in a new, ugly light. Working under conditions like these is simply no longer an option, particularly for younger generations entering the workforce with higher expectations and clear boundaries around what is acceptable.
To minimise those recruitment headaches, make sure your business is part of the new paradigm. Implement clear, written policies for reasonable working hours, attractive pay and benefits, a focus on personal development and a zero-tolerance attitude towards bullying and harassment.
6 other ways your business benefits from treating staff fairly
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Improve staff wellbeing
Better work-life balance means happier, well-rested staff with fewer health problems – both physical and mental. When your employees are well taken care of, you’re likely to see fewer sick days. This also renders the work itself more sustainable over the long run, making it more likely that people will stay in the industry for longer.
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Improve motivation
Companies that prioritise staff wellbeing tend to cultivate better relationships with their employees (no mystery there). This can lead to a happier, more positive workplace culture, fostering higher employee motivation and engagement – and better productivity as a result.
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Build a positive atmosphere
Your front-of-house employees are the ambassadors of your brand, interacting with every customer who comes through your door. Happy, secure and motivated service team members are likely to do a better job of looking after your customers, encouraging higher spend and repeat business.
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Enjoy more creativity
Not only is an inclusive approach to recruitment crucial for attracting (and keeping) top talent, but bringing together a diverse range of backgrounds and experiences also makes for a more creative, collaborative and inspiring work environment.
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Benefit the local community
In many restaurants, much of the staff will live within the local area. Offering a place of work that is safe, fair and well-compensated helps your restaurant to play a valuable role in its community – which carries its own set of benefits.
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Boost reputation
When your employees go home at the end of a shift, they talk. In recent years, we’ve seen the dissipation of much of the culture of silence around abuse in the industry. In today’s landscape, businesses that are treating their staff poorly are bound to be discussed and, potentially, even publicly ‘outed’ and shamed. In contrast, businesses who are doing the work when it comes to social sustainability are likely to see improved reputation and customer loyalty.
Ready to learn more? Read about the 10 key focus areas of the Food Made Good Standard here, or sign up today to start your own sustainability journey.
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Jocelyn leads our Marketing & Comms team and is responsible for managing our content strategy, growing our audience and building our global reputation. Jocelyn holds a BSc in Hospitality Management and an MSc in Food Culture & Communications, and is a member of the Irish Food Writers’ Guild. Her background includes on-the-ground F&B experience; a decade of food writing, editing and publishing; content creation for some of Ireland’s biggest food brands; and developing the content marketing strategy for a suite of menu management and carbon tracking software.
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