KUALA LUMPUR - Synchro Food Co. announced the results of a survey on foreign worker hiring in the restaurant industry, revealing that 38.4% of restaurants hired at least one foreign staff member in the past year.
The survey was conducted from November 11 to 16 among members of Inshokuten.com, a restaurant support service operated by the company, with 172 establishments responding.
Among restaurants that hired foreign workers in the past year (N=66), the most common response was hiring one person (31.8%).
However, 30.3% reported hiring six or more, suggesting that the use of foreign workers is expanding beyond temporary supplementation and becoming more systematic.
In terms of employment status, 23.8% hired foreign workers as full-time or contract employees, while 31.4% hired them as part-time staff.
When asked about awareness and utilization of the Specified Skilled Worker (SSW) program by business size, clear differences emerged.
Among operators managing sixor more outlets, 59.1% said they currently employ SSW workers.
In contrast, 67.3% of operators with five or fewer outlets said they were either unfamiliar with the system or had little knowledge of it, highlighting a significant awareness gap among smaller businesses.
Regarding job responsibilities, 57.1% said SSW workers are mainly engaged in tasks previously handled by full-time employees, while 33.3% reported that they share responsibilities equally between full-time and part-time roles.
When asked about expected benefits compared with other recruitment methods, 57.1% cited the ability to secure workers reliably as the primary advantage, indicating that stability and
continuity are valued more than speed or large-scale hiring.
Restaurants currently employing SSW workers emphasized merit-based hiring regardless of nationality, with comments such as nationality does not matter and talented individuals should be recruited regardless of origin.
However, several challenges were also noted, including concerns over communication with management and language barriers that hinder the promotion of workers to leadership roles.
Additional issues included the five-year stay limit under the program and the financial burden associated with using supervising organizations.
Among restaurants that do not employ SSW workers, the most common reasons were ‘Japanese staff are sufficient’ (46.6%) and “it does not fit our store concept” (29.1%).
At the same time, 27.7% responded that they are interested but concerned about communication issues.
When related responses are included, approximately 40% fall into a potential adopter category, interested but hesitant due to operational concerns.
The findings suggest that better information sharing and dissemination of successful case studies could further expand utilization.
According to the Ministry of Health, Labour and Welfare, the number of foreign workers in Japan has reached a record high of approximately 2.57 million, with employment in the accommodation and food service sectors also increasing.
As labor shortages deepen, the key question for the industry will be whether it can create an environment that enables foreign workers to function as sustainable, long-term contributors to its workforce.
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