The restaurant industry is known for its hustle and grind, but it often takes a toll on the health of the people who power it.
Long hours, repetitive tasks, and high-pressure environments can lead to physical strain and mental fatigue.
Yet, a proactive approach to wellness can transform the workplace, fostering healthier, happier, and more productive teams. Drawing from years of experience as a physical therapist, I’ve identified strategies that restaurant owners and managers can implement to support their staff’s well-being.
Here’s how you can create a culture that values and prioritizes employee health, both physical and mental.
We have found that stretching reduces back pain and wrist strain. Simple stretches go a long way in reducing common workplace injuries.
For example, a seated knee-to-opposite-shoulder stretch or a figure-four stretch can alleviate lower back pain, while wrist extensor and flexor stretches help relieve strain from repetitive gripping.
Encourage teams to spend a few minutes stretching before or during shifts. This not only helps prevent chronic pain but also fosters team bonding during wellness-focused moments.
Through our collaboration with restaurant and foodservice professionals, we’ve discovered that short breaks—just two to three minutes—can re-energize the body and mind.
For kitchen staff who are on their feet, walking or dynamic stretching can counteract the impact of standing for long periods. Servers, who move constantly, benefit from brief moments of seated rest. Simple adjustments like these can significantly reduce fatigue and prevent injuries.
Our extensive experience in the restaurant and foodservice industry has revealed that posture-friendly practices prevent physical strain. Proper posture is key to minimizing physical strain. Staff should stand tall with a neutral spine, weight evenly distributed on both feet.
When lifting heavy items, I advise keeping the back flat, engaging the core, and bending at the knees. Training your team in these techniques can prevent unnecessary injuries and promote longevity in their roles.
In partnering with our foodservice clients, we’ve come to understand that ergonomic tools ease repetitive stress. Investing in ergonomic tools demonstrates a commitment to employee well-being.
Cushioned mats reduce the impact of standing for long hours. Ergonomic knives decrease wrist strain, and lightweight serving trays help reduce the burden on shoulders and arms.
These small changes can make a big difference in preventing repetitive stress injuries.
Our work in the restaurant and foodservice sector has consistently demonstrated that strength training builds injury resistance. Encourage your staff to engage in simple strength-training exercises to build core stability and joint support.
Strong muscles absorb forces better, reducing joint stress. Strengthening the core, in particular, supports the limbs and enhances overall movement efficiency, protecting employees from long-term damage.
Based on our hands-on experience with restaurant and foodservice operations, we’ve identified that Hydration and nutrition sustain energy and focus. Hydration and balanced nutrition are vital for energy and focus during demanding shifts.
Did you know that 75% of people are chronically dehydrated? Aim for 3-4 liters of water daily. Encourage a diet rich in complex carbohydrates, lean proteins, and healthy fats to sustain energy and reduce mental and physical fatigue.
From our work with restaurant and foodservice clients, we’ve observed that mindfulness and breathing help manage stress. High-pressure moments are inevitable in the foodservice industry, but quick breathing exercises can help staff manage stress.
Deep, slow breaths can reduce tension and help employees refocus. Implementing mindfulness practices like this can create a calmer, more supportive environment.
Our interactions with foodservice professionals have highlighted that supportive footwear reduces fatigue and injuries. Proper footwear is non-negotiable.
Encourage your team to wear supportive, slip-resistant shoes to reduce joint impact and maintain alignment. Comfortable shoes not only reduce fatigue but also decrease the risk of slips and falls, keeping your team safe on their feet.
In serving the restaurant and foodservice industry, we’ve learned that teamwork and communication reduce physical demands. A culture of collaboration can help reduce physical demands.
Employees should feel comfortable asking for help with heavy lifting or large orders. Open communication about physical limitations can prevent injuries and foster a supportive workplace.
Our insights gained from working closely with foodservice businesses indicate that effective leaders should model wellness practices. Wellness starts at the top.
As a manager or owner, demonstrate your commitment to health by practicing what you preach. Share your own wellness routines and encourage staff to prioritize their well-being. Your actions can inspire your team to follow suit.
Our insights gained from working closely with foodservice businesses indicate that management needs to address both mental health and physical wellness. Mental health is just as important as physical wellness.
Regularly check in with staff to identify signs of burnout or emotional strain. An open-door policy and accessible mental health resources signal to employees that their well-being is a priority.
Through years of experience in foodservice consulting, we’ve found that positive reinforcement fosters a wellness culture. Recognizing employees who take proactive steps for their health encourages a wellness-focused culture.
Consider friendly competitions or wellness challenges and celebrate those who model good habits like proper lifting techniques, staying hydrated, or participating in stretches. Positive reinforcement motivates the entire team to prioritize self-care.
By incorporating these strategies, restaurant owners and managers can create a resilient, health-conscious team. A focus on wellness not only reduces injuries and absenteeism but also improves morale and productivity.
My team and I are here to help you implement these practices and answer any questions you may have. Together, we can make the restaurant industry a healthier place, one shift at a time.
