Immigration Crackdowns Are Creating a Restaurant Labor Crisis

On October 28, National Immigrants Day, the UC Berkeley Food Labor Research Center and One Fair Wage issued a strong warning: the current administration’s aggressive deportation campaign is not only destabilizing immigrant families but also destabilizing one of the country’s most essential industries—restaurants.

Immigrants have long been a cornerstone of the U.S. labor force, particularly in food service. National research shows that more than one in five restaurant workers is foreign-born, with even higher representation in key positions such as chefs, cooks, and food preparation roles.

In certain regions, immigrant workers make up an even larger share of restaurant employees. New York City reports that 60% of its restaurant and food service workforce is foreign-born, and available data indicates that one in five workers in the industry is undocumented. In Washington, D.C., more than half of all restaurant workers are foreign-born and Illinois reflects a similar pattern, with nearly half of all restaurant employees coming from immigrant communities. These figures show how deeply restaurants rely on immigrant labor to keep their doors open.

Immigrants are not only staffing restaurants, they are leading them. More than one-third of all restaurant owners nationwide are foreign-born, outpacing immigrant representation in business ownership overall. A significant majority of Asian and Hispanic restaurant owners are immigrants, and nearly one-third of Black restaurant owners are as well. Their businesses support local economies, create jobs, and serve as important cultural and community anchors.

Today’s intensified immigration enforcement has created a climate of fear that is pushing thousands of workers out of the labor force. Increased workplace raids, the rollback of protections, and heightened removals have driven a sharp decline in the foreign-born workforce, and restaurants are already feeling the strain. Cities like New York, Chicago, and Washington, D.C. have each experienced meaningful losses of foreign-born restaurant workers in just a few months.

This climate affects not only undocumented workers but also immigrants with work authorization who may fear public visibility or workplace scrutiny. As more workers leave their jobs or the country, restaurants face deepening labor shortages that jeopardize day-to-day operations, limit service capacity, and threaten the long-term stability of an industry millions depend on.