Colorado’s vibrant hospitality industry has long been a cornerstone of the state’s economy. While the sector has gained attention for its efforts to prioritize the mental health of its workers, industry advocates assert that there is still much work to be done.
Culinary Hospitality Outreach Wellness, or CHOW, is an organization dedicated to addressing the wellness needs of the hospitality industry and enhancing the lives of essential workers within it. According to CHOW, a staggering 63% of hospitality workers grapple with depression, 84% experience stress from their jobs, and 65% report using substances while at work.
CHOW’s Executive Director, Erin Boyle, is determined to create a supportive environment where restaurant staff can feel valued and heard. She notes a critical gap in training within the industry, stating, “The unfortunate thing about the industry is there’s no real training about how to function outside of the workplace. If you’re working in an office, you might get some education around mental health or have a human resources department. A lot of folks in food and beverage and hospitality don’t have those opportunities.”
In 2022, CHOW provided 240 hours of free mental health training and reached out to over 12,000 individuals in the industry.
Recently, CHOW organized an event at El Patio where hospitality workers had access to valuable free resources, including financial planning, nutrition advice, and support for addiction.
Boyle emphasizes the hardships faced by many hospitality workers, stating, “They’re working with broken legs. They are working without having gone to a dentist for 10 years because a lot of the industry doesn’t have benefits. We’re trying to bridge that gap and provide people with opportunities and resources. Even if we don’t offer it, we can connect them to somebody who does.”
Mike Tubolino, a server with years of experience in the restaurant industry, highlights the industry’s challenging culture, where the health and well-being of workers often take a backseat. He notes the pressure to work tirelessly, even when sick or injured, and describes the industry as isolating despite the constant presence of people.
Tubolino underscores the significance of CHOW’s dedication to offering resources, both for the workers themselves and for the patrons they serve. He hopes that people recognize the vital role restaurants play in communities and urges consumers to treat restaurant staff with kindness and consideration.
As the hospitality sector strives to create a more supportive environment for its workforce, organizations like CHOW are stepping in to address the unique challenges faced by those in the industry, fostering well-being and resilience among essential workers.
