Equal employment opportunity and diversity in restaurant labor: perspectives of restaurant employees and managers in the USA

Abstract

Purpose

This study was designed to contribute to the extant literature by discovering the perceptions of restaurant employees and managers toward equal opportunities in restaurant labor and working in a diversity-rich restaurant work environment.

Design/methodology/approach

A qualitative research approach was utilized. Through in-depth interviews, data were collected purposefully from restaurant workers in different positions (e.g. managers, servers, chefs and cooks) in the USA.

Findings

As a result of content analysis, different perspectives emerged on equal employment opportunity and diversity in restaurant labor. While some employees and managers believe that restaurant labor has equal employment opportunities, others think there is a lack of equal employment opportunity and partial equal employment opportunity in the industry. Most participants perceive working in a diversity-rich restaurant work environment as beneficial (an opportunity to learn about different cultures and an opportunity to learn different experiences and approaches).

Originality/value

To the best of our knowledge, this is the first paper to explore employees' and managers' perceptions of equal employment opportunity and diversity in the hospitality labor context, specifically restaurant labor. Therefore, the research findings will create value for scholars to understand the view on equal employment opportunity and diversity in restaurant labor. Further, it will assist practitioners in designing their labor structure regarding equal employment opportunity and diversity management for the future.

Citation

Seyitoğlu, F., Atsız, O. and Acar, A. (2024), "Equal employment opportunity and diversity in restaurant labor: perspectives of restaurant employees and managers in the USA", Employee Relations, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/ER-08-2023-0445