The Australian Hotels Association (AHA) recently released a striking public information campaign using AI-generated video to illustrate a world without migrant workers in hospitality. The scenario is stark: basic services collapse, food costs soar, and quality plummets. While provocative, the campaign underscores a reality that has been building for years—the global hospitality sector is facing a severe labor shortage, and migrant workers are the backbone keeping it operational.
This is not a new phenomenon. The International Labour Organisation (ILO) has long documented how migrant labor is integral to hospitality, even before the pandemic. Today, with aging populations in developed nations and fluctuating tourism demand, the reliance on foreign workers has only intensified.
Migrant representation by the numbers
In the United States, migrant workers constitute roughly 31% of the hospitality workforce. According to an October 2025 report from OysterLink, the industry employed about three million foreign workers as of 2023, making hospitality the sixth-largest employer of migrants in the country.
Across the Atlantic, the United Kingdom sees migrants making up 24.2% of its hospitality workforce, with concentrations as high as 40% in key hubs like London and Edinburgh, per the Journal of Hospitality and Tourism Management. The OECD reports even higher shares in some European nations: 44.6% in Luxembourg, 27.5% in Switzerland, and 21.1% in Australia.
These figures highlight a global pattern: hospitality's massive staffing needs are increasingly met by international labor, especially in roles that are physically demanding and often underpaid.
Why local workers shy away
The 2012 ILO report Migrant workers are essential to hotel industry explained that hotels require large staffs but also need flexibility for seasonal peaks. As a result, contracts are often temporary, salaries are low, and working conditions—night shifts, weekend work—are tough. This combination makes hospitality jobs unattractive to local populations in developed countries, a trend that persists today.
Migrants, however, are often willing to take on these roles, providing the operational flexibility that hotels and restaurants need to scale up or down with demand. They fill vital frontline positions in housekeeping, kitchen operations, food service, and maintenance, while also increasingly moving into managerial and technical roles.
Systemic issues that need addressing
Despite their essential role, migrant workers remain vulnerable. The UN International Organisation for Migration (IOM) warns that many face human and labour rights risks during recruitment and employment. The World Sustainable Hospitality Alliance highlights two critical issues:
- Illegal recruitment and exploitation: Temporary and low-skilled migrants are susceptible to unethical practices, including illegal recruitment fees and debt bondage before they even arrive.
- Labour segmentation: A North-South divide persists, where workers from lower-income nations face structural barriers, stereotyping, and lower union representation, leaving them underpaid for the most physically demanding tasks.
These challenges are not just ethical concerns—they threaten the industry's sustainability. As Horwath HTL's Gebbie notes, substance and people define hospitality's next era. Addressing migrant worker welfare is central to that vision.
Some progress is being made. The AHLA Foundation has allocated $817,000 in scholarships for the 2026-27 academic year, aiming to attract a more diverse workforce. Meanwhile, technology is helping streamline operations, as seen with Duetto's acquisition of FLYR Hospitality to enhance AI-driven revenue tools, potentially reducing some staffing pressures.
Yet, the core issue remains: hospitality's growth depends on a workforce that is often undervalued and overexploited. As the AHA's campaign vividly illustrates, removing migrant workers would cripple the industry. The question is whether the sector will take the necessary steps to protect and retain this vital talent pool.
