Amid a climate of recovery and relentless transformation, the restaurant industry braces for new challenges and opportunities. Fresh off a year marked by tremendous disruption, the sector is projected to record a staggering $997 billion in sales this year. Yet, this growth comes at a time of significant menu price inflation and continued impacts from the pandemic. Will the industry be able to harness these challenges into opportunities for innovation and growth?
The core question revolves around the future of the restaurant industry. How will it adapt to the shifting consumer behaviors and increasing cost pressures? What novel strategies can help this vital industry not only survive but thrive in the years to come?
For an episode of “The Main Course,” host Barbara Castiglia of Modern Restaurant Management, talked with two industry veterans, Hudson Riehle, Senior VP of the Research and Knowledge Group for the National Restaurant Association, and Bill Fuesz, Product Marketing Principal Manager for Sage. The episode delved into the findings of the recently published restaurant outlook report, their implications, and how businesses can leverage these insights to chart a path for success.