Exploring the Dynamics of Spot Labor in Japan's Restaurant Industry

Overview

The Japanese restaurant industry is currently facing significant challenges, especially regarding labor shortages. A recent survey conducted by Infomart, a company specializing in operational efficiency for businesses, sheds light on the state of spot labor and its implications for long-term employment. The study surveyed 320 employees working in the restaurant sector, revealing critical insights into the dynamics of spot work and staffing issues.

Key Findings

Labor Shortages and Cost Management

The survey indicated that over 53% of respondents are grappling with labor shortages, followed closely by concerns regarding human resource development (30.6%) and cost management (30.0%). Notably, these statistics reflect a continued struggle since 2024, highlighting that insufficient workforce issues remain unaddressed. Rising costs of raw materials have exacerbated the need for effective cost management, which has seen a slight increase of 4.7 points in its urgency since last year.

Workforce Acquisition During Peak Seasons

When asked about the challenges faced in securing personnel during peak seasons like year-end and New Year periods, 71.2% of respondents reported experiencing a shortage. This shortage is influenced by the return of employees to offices, the resurgence of inbound tourism, and the overall increase in customers within the restaurant sector, complicating hiring efforts.

Utilization of Spot Workers

Over 31.8% of the participating companies reported experience with spot workers, with nearly half of larger chains (those with more than 50 locations) having utilized spot workers either currently or in the past. Conversely, smaller establishments face barriers such as high dependency on specific individuals for operations and a lack of resources for training spot workers effectively.

Transitioning to Long-term Employment

An impressive 82.6% of companies using spot labor reported successfully converting spot workers into long-term positions. The study highlights the significance of training methods, with OJT (on-the-job training) being the most common approach, utilized by 36.2% of the respondents. Companies that employed OJT and guidelines were more successful in retaining and integrating spot workers into their teams.

Employment of Foreign Spot Workers

Furthermore, over 56% of companies using spot workers reported incorporating foreign workers into their teams. Of these, 10.1% actively employ foreign spot workers, while 46.4% do so occasionally, acknowledging the diverse skill sets these individuals can provide.

Challenges Faced with Spot Workers

However, there are inherent challenges associated with utilizing spot workers. Among the respondents, 30.4% reported issues with varying skill levels among workers. Other concerns included the difficulty in assessing candidates' personalities or suitable fits for roles due to the absence of interviews, as well as high service costs associated with these labor solutions.

Conclusion

The findings from this survey emphasize that the restaurant industry in Japan is navigating through a persistent labor shortage crisis, with spot labor gaining traction as an effective means to overcome immediate staffing needs. Importantly, the potential for long-term employment through spot work presents both an opportunity and a viable strategy for many establishments. Despite the progress, barriers such as skill disparities and training burdens must still be addressed before spot workers can be fully integrated into the workforce.

Implementation of V-Manage

The 'V-Manage' tool offers a solution for improving restaurant operations significantly. By providing a clear overview of operational tasks, it ensures that even new spot workers can execute their roles without confusion. As the industry anticipates a decrease in available workforce, adapting digital tools to streamline operations is crucial in maintaining service levels and enhancing productivity, especially with a growing number of foreign workers requiring support in navigating language barriers.

Research Overview

- Scope of Study: Analysis of challenges in the restaurant industry and the application of spot work
- Participants: Employees aged 20-50 in the food service sector
- Methodology: Conducted via an online questionnaire
- Duration: November 4th - November 11th, 2025
- Respondents: 320 participants

Infomart continues to be a leader in providing innovative solutions for efficient business operations, and the insights from this survey help point the way toward more effective staffing strategies in Japan's dining industry.