At a time of great job stress and pay cuts across American industry, the average salary in the food industry managed a 5 percent climb in the past 12 months while job satisfaction held pretty steady.
The average pay for all respondents to our third annual Salary and Job Satisfaction Survey was $99,877, up nearly 5 percent from last year’s $95,226. Those very satisfied or at least somewhat satisfied combined was 68 percent, down a smidge from last year’s 71 percent.
What has us most worried is the number of responses. We had 1,732 people take the survey last year and 1,286 this year. What happened to those 446 workers?
This is not necessarily the explanation: “They laid off a third of our workforce and [we] have been in a wage freeze for six months,” wrote a 40-49-year-old woman at a Southwest potato processor.
“Everyone is scared,” wrote a 30-39-year old at a southern meat/poultry/seafood company.
“The 24/7 expectation and the impossibility of truly taking time off is having a negative impact on many, mental and emotional,” wrote an R&D manager at a Great Lakes processor. “We all have Blackberrys we check and respond on around the clock – all week and on weekends.”
Yet, we expected worse. As one respondent said: “We’re doing better than last year due to lower input costs, but demand has definitely slowed.”
“No one’s received a raise in ’09 based on work completed in ’08, but we did get bonuses,” wrote an executive at AIG Insurance – just kidding, that was a 50-64-year-old guy from a New England packaged foods company.
“We may moan and groan about how hard you are working, but think of the alternative. Consider yourself lucky,” wrote another.
The salary survey was taken April, arguably when the general economy had hit rock bottom and perhaps was even showing signs of rebounding (the Dow Jones Industrial Average was above 8,000 for most of the month).
Some top-line changes from last year:
- We had a slightly older group, with 44 percent in the 50-64 age range, up 5 percentage points from last year’s crowd.
- R&D people (22 percent) barely outnumbered our Plant Ops respondents (21 percent), whereas last year Plant Ops was the biggest group, representing 27 percent.
- It was a slightly more-tenured group, with 66 percent having at least 15 years in the food business (last year 61 percent had 15+ years).
- Significantly fewer people get raises every year: 65 percent this year versus 76 percent last year. The question’s somewhat redundant, but when we asked how much this year’s raise was, 30 percent said they didn’t get one; only 18 percent got snubbed this time last year.
- Profit sharing and bonuses were similarly down (off 4 percentage points).
- While about the same numbers continue to get medical, dental and life insurances, those getting a 401(k) match dropped by 3 percentage points.
- There were several questions that didn’t indicate big changes: Gender is 69 percent male, race is 82 percent Caucasian.
Those having to take pay cuts increased only 0.5 percentage point. Respondents working more than 50 hours a week went down 2 percentage points (to 27 percent). But so did those getting paid for overtime (down to 10 percent).
Throughout this report, we make generalizations for the food and beverage processing industry at large. But it’s important to note this is only a survey based on 1,286 people, a large sample, but only the readers of Food Processing magazine.
It’s a group that’s somewhat evenly divided among urban (35 percent), suburban (38 percent) and rural (27 percent) locales. Twenty-seven percent are from the Great Lakes states (the Southwest and middle Atlantic states are next at 17 and 16 percent). In education, nearly 79 percent have a college education, 21 percent have master’s degrees and 5 percent have doctorates.
As mentioned earlier, R&D edged out Plant Operations as the biggest responding group; right behind them is corporate management at 19 percent. Engineering and marketing and sales account for 10 percent each, and 4 percent are in purchasing.
Overall, they’re not kids – only 5.5 percent are under 30 – and they’ve been in food and beverage processing a while – as we said earlier, 66 percent have at least 15 years in. But they haven’t been at their current employer for very long: 34 percent have less than five years, another 36 percent have six to 14 years. Nearly half have held three or more jobs.
Respondents were a little heavily weighted toward larger companies. The biggest response (21 percent) said they were at companies or 5,000 or more people; another 15 percent had at least 1,000 coworkers.
And they represent all segments of the food industry. Only the meat, poultry and seafood (18 percent) and generic “further-processed and packaged foods” (16 percent) categories were in double figures; the other food categories were evenly represented.