Participants at the Wall Street Journal Global Food Forum noted the problems of recruiting and retaining labor for restaurants and retail sales.  The unemployment rate of 3.6 percent is at a historical low for the U.S., suggesting a tight labor market.

Some participants at the Forum expressed the view that offering higher wages and benefits could attract productive and skilled workers. There was an encouraging undercurrent among attendees that the labor situation is easing.  Regrettably, in the restaurant and hospitality industry, many workers who were laid off during the COVID period found employment in other fields and are not returning to their previous jobs.

It was generally accepted that a stable workforce is beneficial to both the employer and to customers. Retention requires a tailored approach to wages and benefits in addition to working conditions to retain experienced employees.