Picture this: It's Saturday night, and you're triple-sat with a kitchen that's backed up. One customer is complaining that their order is taking too long, another is upset about the seasoning on their entree, and your manager started the shift by telling you that calling in sick yesterday shows you're "not committed to the team."
So you smile. You apologize. You run back and forth between kitchen and table, sweat pooling under your uniform, wondering if you can make it through the shift without completely losing it.
For many restaurant workers, this scenario may feel all too familiar. The restaurant industry stands as one of America's largest economic sectors, employing 15.9 million workers nationwide. Yet beneath this bustling economic powerhouse lies a mental health crisis that has reached massive proportions.
Key takeaways
The staggering statistics
What feels like isolated moments of overwhelm are actually part of a documented pattern affecting restaurant workers.
The numbers paint a sobering picture of mental health in the restaurant industry. According to a 2021 study, 60% of servers at upscale restaurants have at least one mental health diagnosis, such as depression or anxiety, while a 2023 survey found that 70% of chefs who responded said they had experienced anxiety from working in restaurants.
The crisis extends beyond anxiety and depression. The Substance Abuse and Mental Health Services Administration reports that the restaurant industry is the most at risk for illicit drug use and substance abuse disorders, with 17% of workers diagnosed with a substance abuse disorder. This makes foodservice workers more vulnerable to substance abuse than any other industry sector.
The economic toll of poor mental health
The financial impact of these mental health issues reverberates throughout the industry.
As of January 2024, the restaurant industry has experienced an average annual turnover rate of 79.6% in the last decade. The average "hard costs" (separation, replacement, and training) to replace hourly staff comes in at $2,305, and jumps to $10,518 for Managers (Non-GMs) and $16,770 for General Managers.
This constant churn creates a difficult cycle. High turnover leads to understaffing, which increases pressure on remaining employees, potentially exacerbating mental health issues. In 2024, 45% of restaurant operators said their restaurant doesn't have enough staff to meet demand, and almost 6 in 10 (57%) restaurant operators said they were more than 10% understaffed.
The broader economic implications are staggering. Depression and anxiety are estimated to cause a global loss of 1 trillion USD in productivity each year, and workers with fair or poor mental health are estimated to have nearly 12 days of unplanned absences annually compared with 2.5 days for all other workers.
Understanding the root causes
The restaurant industry's mental health crisis stems from a perfect storm of workplace conditions that create and perpetuate stress, anxiety, and depression. Anyone who has ever juggled a six-table section can probably guess the contributing factors listed: Stress, low wages, long hours, job insecurity, a lack of trust for coworkers, and substance abuse.
The work environment itself presents unique challenges.
Restaurant work requires constant interaction with customers, split-second decision-making during busy periods, and maintaining quality standards under pressure. The demanding pace leaves little room for personal struggles to surface, creating an environment where workers feel compelled to suppress their mental health needs.
This culture of pushing through difficulties has historically prevented open discussions about mental health, leaving struggling workers feeling isolated and without support.
As Tom Kuntz, CEO of Red Lodge Pizza Co. in Montana, shared after experiencing a workplace tragedy: "We're a small town—it's hard to find mental health resources, even when the person wants help, let alone when they're resistant to it."
A personal journey sparks change
Into this challenging landscape steps Wyatt Hinshaw, CEO and Founder of Fundamental Health, whose personal experience with mental health struggles led him to create a new solution.
"Fundamental Health was born out of my own experience with my own mental health," Hinshaw explains. "I'm somebody with lived experience who felt many of the pain points along the way of trying to get help within our mental health system."
His personal struggles revealed a harsh reality: While he eventually found helpful care, "it took a lot of money, it took a lot of support from those around me and a few other things that most people just don't have access to."
Hinshaw understands the restaurant industry intimately, having been one of three partners who started Viewpoint Brewing in 2017. While not the day-to-day operating partner, he maintained his involvement in the brewery while pursuing other careers, giving him unique insight into both the business side of restaurants and the human cost of the industry's high-stress environment.
"It's a high stress environment with long hours and complicated customers," he explains, where "stress, pressure, and anxiety is baked into this industry." The challenges are compounded by constant exposure to substances and the reality that many restaurant workers lack health insurance.
"If you don't have health insurance and you're struggling with your mental health, you don't have many options," he explains. "This lack of access leads people to taking a less effective route to dealing with their stress, oftentimes turning towards substances."
Breaking down financial barriers
Cost is the #1 barrier to treatment according to Fundamental Health's research. 55% of U.S. adults and youth with a mental illness do not receive the treatment they need. Additionally, 1 in 4 adults with a mental illness say they do not know where to obtain care.
"Mental health care is expensive," Hinshaw explained, "so that's a big part of how we help the individuals we serve."
Traditional approaches to mental healthcare aren’t always available to restaurant workers, who often lack comprehensive health insurance in an industry where benefits are notoriously scarce. Without insurance coverage, paying out of pocket for mental health services creates a financial barrier for workers already struggling with low wages.
"Breaking down the financial barrier" became central to Fundamental Health's mission.
The Viewpoint Brewing partnership
The partnership between Fundamental Health and Viewpoint Brewing represents a groundbreaking approach to funding mental healthcare in the restaurant industry.
The Viewpoint Flight Club, a monthly subscription program, offers three different membership levels that provide subscribers with access to their favorite beer and special events while simultaneously funding mental health initiatives.
"Viewpoint already had a monthly beer subscription program," Hinshaw explains. "So we thought, can we revamp this to keep a profitable program going for Viewpoint, but also add a good cause so that some of the proceeds go to Fundamental Health?"
The result is a simple model: Subscribers get access to their favorite beer, happy hour pricing, and special events. Meanwhile, part of the proceeds go to Fundamental Health.
The model addresses multiple challenges simultaneously. Beyond generating revenue, it creates brand loyalty and brings customers into the restaurant for their monthly perks, where they typically spend additional money on food and more drinks.
This innovative approach recognizes that restaurants need financially viable solutions, not just charitable appeals. "I think we're all aware that there is a real issue with mental health in America right now," Hinshaw notes, "and by creating a program that is good for business and good for a good cause, there's a lot of incentive and motivation there."
Scaling the solution
The partnership with Viewpoint Brewing is designed to be "scalable and repeatable," with plans to expand to other breweries through white-label solutions.
"The idea is to start with Viewpoint and create a white-label solution that we could take to other breweries," Hinshaw explains. "Beer clubs are very lucrative from the brewery standpoint—you can sell your beer without taking up seats in your property. Recurring revenue is always great, and the kicker is it supports a good cause."
This expansion model recognizes that addressing the mental health crisis in the restaurant industry requires systemic change, not just isolated interventions. The model's flexibility allows it to be adapted to different types of restaurant operations while maintaining its core mission of funding mental healthcare access.
Creating supportive work environments
The restaurant industry is beginning to recognize that employee mental health is a business imperative.
Major chains like Starbucks and Chipotle have become pioneers in offering mental health benefits to their workforce. Chipotle's recent expansion of mental health services has contributed to improved employee retention, with turnover rates now performing better than industry averages.
Other operators are implementing practical solutions like mental health days, therapy reimbursements, gym memberships, and training managers to recognize warning signs of mental health struggles.
And, there are encouraging signs of change happening organically.
"Without any direction or announcement from us, people just started taking time off for mental health,” said Shone Tran, Co-Founder of Chicken Meets Rice. “Our employees are just much more self-aware than when I was young. I had no idea about mental health, and I wish I would have paused to take care of myself more."
Building a healthier future
The mental health crisis in the restaurant industry is fixable. With leaders like Wyatt Hinshaw pioneering innovative solutions and restaurants recognizing the business case for employee well-being, change is possible.
The partnership between Fundamental Health and Viewpoint Brewing is a new model for industry collaboration. By combining business sustainability with social impact, it demonstrates that addressing mental health in the restaurant industry doesn't require choosing between profit and people.
As the model expands and other restaurants follow suit, the industry has the potential to transform from one of the worst for mental health to one that leads in employee well-being. The 15.9 million Americans who work in restaurants deserve nothing less than access to mental healthcare that doesn't force them to choose between treatment and financial stability.
A healthier future for restaurant workers is within reach, we just need to implement the tools to get there.
DISCLAIMER: This information is provided for general informational purposes only, and publication does not constitute an endorsement. Toast does not warrant the accuracy or completeness of any information, text, graphics, links, or other items contained within this content. Toast does not guarantee you will achieve any specific results if you follow any advice herein. It may be advisable for you to consult with a professional such as a lawyer, accountant, or business advisor for advice specific to your situation.
