Statement: Restaurant Industry Calls on DHS to Address TPS Workforce Disruptions Before July 1

Washington, D.C. — The National Restaurant Association today joined state restaurant associations from Delaware, Georgia, New Jersey, New York, Texas, and Wisconsin to petition the Department of Homeland Security (DHS) to address the workforce challenges restaurants face in complying with an impending July 1 work authorization expiration for their Haitian and Syrian workers who are in the United States on Temporary Protected Status (TPS).

The group issued a letter to Department of Homeland Security Secretary Markwayne Mullin requesting a DHS transition period through the peak summer season, clear employer compliance guidance, along with protection for good-faith employer compliance efforts to minimize industry disruption. The approaching July 1 work authorization expiration comes following the Supreme Court’s June 25 Mullin v. Doe ruling, which allows the termination of Temporary Protected Status for nationals from Haiti and Syria. Read the full letter here. 

Following the letter, Sean Kennedy, Chief Advocacy Officer at the National Restaurant Association, issued the following statement: 

“As an industry built on people and service, restaurants depend on workforce stability to serve the 70 billion guests they host each year. The July 1 deadline imposed by DHS will force restaurants across the country to abruptly lose experienced Haitian and Syrian TPS employees who have been contributing members of their teams and communities. 

“Coming just days before the July 4 holiday and at the height of the summer travel season, this decision creates significant operational challenges for restaurant operators already facing a constrained labor market. The sudden loss of legally authorized workers will disrupt staffing, increase costs, and strain restaurants' ability to meet consumer demand. We urge Secretary Mullin and DHS to work with the restaurant industry to minimize disruption and provide employers a workable transition that recognizes both the realities of restaurant operations and the contributions these employees make every day.”