With more cafés downsizing, many baristas are experiencing burnout. We explore the root of the issue, and how it’s been impacting coffee workers in the United States.
BY EMILY JOY MENESES
ONLINE EDITOR
Featured photo by Petr Sevcovic
Whether you work at a coffee shop, own one, or are simply a customer, you’ve probably noticed that many establishments are downsizing. The reasons why, however, are still widely debated. Some blame corporate greed, and while that may be true in some cases, many small-business owners are pointing to the increased operational costs they’re facing—the result of inflation over the past several years.
Whatever the reasons are behind staff shortages, café managers and baristas continue to be impacted, left to navigate a lack of support while striving to maintain quality of service and product. Today, we’re discussing staff shortages and hearing from Barista Magazine Online readers about their thoughts on the issue.
Worldwide Shortages: The Effects of the Pandemic
Since the initial outbreak of COVID in late 2019, staffing in the service industry hasn’t been the same. Statistics show that in the U.S. food and beverage industry, staffing is still 3.6% below pre-pandemic levels, with 450,000 more job openings than in 2019. In addition, 80% of establishments surveyed by the National Restaurant Association say they’re having difficulty filling open positions.This poses a pressing question: If there are so many open roles, why are so many people having difficulty finding a job?
The team at Los Angeles café Stella Coffee shares their thoughts on the matter, reflecting on how challenging staffing has been at their establishment. “It’s difficult to find people who are willing to work, even when paying above minimum wage,” the team wrote to Barista Magazine Online. “We’re expanding, not downsizing, and we need to double our team, but it’s hard to keep people, and (finding new people) is extremely difficult. We’re constantly wondering, if everyone is saying they can’t get a job, why is it so hard to hire people? It seems both employees and employers are struggling. How can that be?”
A decreased desire to work in the service industry can stem from a number of factors. With the cost of living rising everyday, many folks are finding themselves seeking higher-paying positions or jobs with more benefits. In addition, many people are starting to find working in the service industry too physically and emotionally taxing—an issue that has only been exacerbated further by a lack of staff.
Consequences of Downsizing
Staff downsizing can lead to a variety of consequences, including increased pressure on remaining employees. “I’m a café manager and have been faced with a drastic staffing cut, from four part-time and two full-time employees (including myself) to, less than a year later, only three part-time (employees) and one full-time employee,” says Barista Magazine Online reader Abigail Martinez. “Everyone is overworked, including myself, and we struggle to maintain a kind demeanor and a quick service time, while growing more and more exhausted.”
Abigail also points to how decreased employee morale can make it difficult to retain customers, creating a negative cycle for establishments. “Employee morale affects customer service, which affects customer retention. Another large impact is the quality of product produced, because when employees are tired, they’re less likely to have the attention to detail that they did (before),” Abigail says. “I’m not saying this should be the case, but it is with my team right now. We’ve been fighting for more workers and to boost team morale, but it’s tough.”
A Growing Need for Solutions
As coffee workers deal with the consequences of staff downsizing, it’s important for café leaders to consider how they can support them. Building a strong team culture and opening up conversations surrounding employee well-being can help mitigate the negative impacts of staff shortages. Other effective strategies can include hosting regular team check-ins or employing tools to streamline operations or lessen workload (cue our recent conversation about automation).
Stay tuned for part two of this article series, where we’ll explore more strategies for navigating staff shortages.
Subscribe and More!
As always, you can read Barista Magazine in paper or digital format. Read the December 2024 + January 2025 issue for free with our digital edition.
And for more than three years’ worth of issues, visit our digital edition archives here.
