Download the Whitepaper:

A Snapshot of Food & Beverage Manufacturing Labor in America

Perishable product doesn’t wait for a staffing solution. Neither does a shift that shows up short.

To understand how food and beverage operations are handling that, AFIMAC surveyed 128 executives at U.S. manufacturers with $100MM or more in revenue and at least 100 employees. Eight in ten use short-term semi-skilled labor, 73% bring in specialized workers, and 83% of companies hiring specialized labor call it extremely or very important to strategy. Nearly half have brought in additional labor four or more times in the past two to three years. What stands out is the reason: half are using temporary workers to cover shortages with no end in sight, not seasonal peaks.

Download “A Snapshot of Food & Beverage Manufacturing Labor in America” for the full survey results, the roles proving hardest to fill, and what the numbers say about staffing through the rest of 2026.