The Kitchen Condition: a survey of North American chefs

The Kitchen Condition:

a survey of North American chefs

In January 2025, The Burnt Chef Project and Halton conducted a survey of 150 North American chefs to better understand the impact that a kitchen’s working conditions has on their physical and mental health and their ability to run an effective operation.

The survey lifts the lid on the significant impact kitchen conditions have on the wellbeing of workers and the knock-on impact on recruiting and retaining talent. Among many worrying findings, the survey has revealed that:

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Download your free copy of the full report today!

About Halton Group

Halton Group is a family-owned, global technology leader in indoor air solutions for demanding spaces. Halton’s mission is to enable people’s wellbeing in these environments.

www.halton.com

About The Burnt Chef Project

The Burnt Chef Project was founded in 2019 with a mission to confront and address challenges head-on, burning the silence surrounding mental health in the hospitality sector and providing tangible tools and resources to tackle the alarmingly high rates of mental illness within the sector.

theburntchefproject.com

At NAFEM 2025, industry experts from The Burnt Chef Project and Halton led a powerful discussion on how kitchen environments impact chefs’ mental health, staff retention, and operational efficiency. Backed by insights from 150 chefs across North America, this panel uncovers key challenges and solutions for creating healthier, more sustainable kitchens.

How Do Kitchen Conditions Affect Chef Well-Being?
Watch the video to hear firsthand insights from chefs.

The results are in...
(and the findings are alarming)

7.5 DAYS were lost to sickness by kitchen staff in 2024 (twice the national average).

79% of chefs reported having difficulties recruiting employees in the past year.

95% of chefs believe that sub-optimal working conditions can have a significant impact on mental health.

97% of chefs believe that sub-optimal working conditions have a significant negative impact on physical health.

Almost 80% of chefs considered leaving the profession at some point in the past year.

If you are interested in receiving the detailed report of The Kitchen Condition, which addresses the findings of the survey – and offers solutions on how to fix these challenges.