Best Practices for Food and Beverage (F&B) Services Companies to Improve Gender Equity

Women make up 21% of the workforce in food and beverage outlets, with significant potential to expand their participation across three segments. This resource explores the benefits of hiring women and the barriers limiting their participation, including perceptions around demanding roles, safety concerns, limited priority from brands and franchisees, gaps in culinary training and transport challenges. It highlights opportunities across QSRs, dining restaurants, cloud kitchens, pubs, bars and central kitchens, and presents a 3-phased approach to hiring, workplace conduct, safety and support.