Chefs speak out on the physical and mental toll of their work – and explain what needs to change to boost staff retention and recruitment
A groundbreaking new report, The Kitchen Condition, has been published by Halton Group and The Burnt Chef Project, in collaboration with 1473 Media. Based on extensive survey data from 146 chefs across North America, the report highlights how sub-optimal kitchen environments are significantly impacting staff wellbeing – and triggering a staffing crisis across the hospitality sector.
The rationale behind the project was clear: the industry is hemorrhaging staff, yet the effect working conditions play in this has received little attention. By quantifying and analyzing the experience of chefs themselves, The Kitchen Condition (which can be downloaded here) provides data-led insights into how the industry’s workplaces can – and must – evolve.
Topline findings are stark. Almost four in five chefs reported difficulties recruiting new staff in the past year. Worse still, 79% of chefs have considered leaving the profession altogether. Working conditions were a common concern, with 90% of respondents saying poor environments hinder their ability to operate efficiently. An overwhelming 97% felt these conditions significantly harm their physical health. Fatigue, accidents, respiratory issues, and mental health challenges were all cited as common consequences.
Excessive heat and poor ventilation were ranked as the top environmental contributors to a negative working environment. At the same time, chefs said that simple improvements – from better temperature control to more ergonomic kitchen layouts – could convince them to stay in the industry. Encouragingly, many respondents acknowledged that appropriate staffing levels and better-designed spaces could meaningfully improve their quality of life and job satisfaction.
Changing the narrative
“The numbers in this report are startling,” said Kris Hall, CEO of The Burnt Chef Project. “But there are also positive signs – such as more chefs proactively looking after their health. It can be overwhelming trying to fix the wider issues, but taking a pragmatic approach to improving kitchen conditions will help. I feel positive we can change the narrative.”
Kai Konola, CEO of Halton Group, believes there are some relatively easy wins that could change the momentum. “Solutions are available – we just need to apply them more widely. Every part of the industry needs to contribute to creating great environments,” he said.
The Kitchen Condition report also features a panel discussion, held at The NAFEM Show 2025 in Atlanta, featuring leaders and ambassadors from The Burnt Chef Project – Kris Hall, Colleen Silk, Tom Mitchell, and Imrun Teixeira – and moderated by Michael Jones of 1473 Media. The panelists’ insights – on how workplace design, ventilation, lighting, and mental health support can all drive better outcomes for chefs and businesses alike – are born from years of first-hand experience.
Brutally honest accounts from chefs and consultants working across North America – including Rose Cowell of Blodgett Oven Company, Ken Schwartz FCSI of SSA, Inc., Matthew Anderson of Rippe Associates, Joe Schumaker FCSI of Foodspace, and Shaunya Noble of The Noble Restaurant Group – provide first-hand accounts of how critical the situation has become, while suggesting hope for the future.
To read The Kitchen Condition report and watch the full panel discussion, visit https://kitchen-conditions.halton.com
Further details:
Halton is a leading provider of indoor air solutions that enhance wellbeing and sustainability in commercial kitchens worldwide. halton.com
The Burnt Chef Project is a not-for-profit organization leading efforts to improve mental health in hospitality. theburntchefproject.com
1473 Media is a strategic marketing and specialist content-creation agency, combining deep sector knowledge, audience insights, and creative flair to deliver stand-out campaigns. 1473media.com
More information for the media
Kai Konola, CEO
Halton Group
kai.konola@halton.com
Phil Meredith
Director of Foodservice Americas
phil.meredith@halton.com
Sarah Marcotullio
Director of Marketing, Halton Americas
sarah.marcotullio@halton.com
Halton Group is a global technology leader in indoor air solutions for demanding commercial and public premises, workspaces, healthcare institutions and laboratories, professional kitchens, ships as well as energy production and industrial environments. Halton’s mission is to provide its end-users with safe, comfortable, and productive indoor environments that are energy-efficient and comply with sustainable principles. The company was founded in Finland in 1969. Today, Halton Group employs close to 1,900 people in over 35 countries. The company’s turnover in 2023 was approx. 300 million euros. For more information, visit www.halton.com
