The Frontline Gap: Insights for Food & Beverage

From safely manufacturing foodstuffs and keeping supply chains moving in warehouses and shops, to transforming those ingredients into meals and experiences that are more than the sum of their parts, there’s no food and beverage industry without frontline workers.

But like most frontline workers, employees in this industry are feeling overlooked and underappreciated. That’s according to our recent Frontline Gap Report, in which we surveyed over 7,500 frontline workers, including over 1,160 in food and beverage, to understand the growing divide between these employees and their desk-based counterparts.

We found that frontline food and beverage employees – which includes roles as diverse as factory workers and restaurant staff – are the least likely to be asked for their opinions and the most likely to want to leave the frontline.

To keep this talent and expertise in the field, businesses need to create open feedback channels to ensure this cohort feels engaged and heard.

Here's a sneak peek at our findings:

• 51% of all frontline food and beverage workers say their company cares more about office workers than them
• 21% feel they’re rarely or never recognized for their work
• 47% feel they have a bigger impact than their office colleagues, but aren’t recognized for it
• 39% say their company doesn’t care about them as a person
• Only 12% are certain their company culture applies to them

So what can you do to close the frontline gap in food and beverage? Download the full report to learn more.