77% of hospitality staff have a 'work best friend'

Three-quarters (77%) of hospitality employees say they have a 'work best friend', claiming that such relationships are essential to developing support networks and boosting collaboration, a new study has found. 

The research, conducted by BRITA Professional in partnership with The Burnt Chef Project, found that strong support systems are intrinsic to high quality work, with over half (51%) of staff recognising that they are more efficient, productive and energetic when working with their best friend. A further 46% stated that their customer service also improves as a result. 

This is underpinned by a shared sense of understanding, including:

• Appreciating each other's strengths (74%)
• Knowing their weaknesses (47%)
• Acting as a calming presence in stressful situations (58%)

Friendships are also key to good mental health, as almost two-thirds (62%) of UK hospitality professionals say working with their best friend helps to minimise stress, while one in two (50%) acknowledge the anxiety-reducing benefits. 

Without these support networks, sector workers warn they would feel isolated (57%), bored (48%) and lonely (49%) at work. What's more, they caution that businesses may see reduced performance as teamwork (51%), morale (44%) and engagement (37%) suffer. 

These relationships are so vital they can also affect presenteeism and loyalty:

• 93% of hospitality workers would stay longer in their role if they had close friendships with their team
• Over one-third (38%) would be more likely to call in sick if their best friend wasn't at work

Despite this, one in six (16%) employers don't throw social events for their staff, while the majority (54%) of businesses only run socials once a quarter or less. According to another study by The Burnt Chef Project, 72% of employees say they 'never' or 'not very often' spend time outside of work as a team.

While there are numerous benefits, businesses also need to be conscious of the pressures that friendships can have on employees, such as extra pressure not to let their team down (10%) and making it harder to take time off (9%). 

Kris Hall, CEO and founder of The Burnt Chef Project, comments on the findings: "The research conducted in partnership with BRITA Professional continues to highlight one of the many reasons that a career in hospitality should be considered by all, something we are intensely committed to at The Burnt Chef Project. The relationships forged within hospitality are strong, life-long bonds and now the data shown in this research backs this up. 

"This data has done a great job of really highlighting the importance to our wellbeing of establishing a close-knit tribe and the benefits of promoting a healthy workplace culture focused on connection to begin combating workplace stress."

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