WASHINGTON – According to the National Restaurant Association (NRA), Washington Washington Washington Washington – Foodservice is going to Washington.
The record institution forecast comes from the recent State of the Restaurant Industry Report of the association, an annual publication that is investigating restaurant managers and consumer research data to find upcoming trends in the industry.
“The basic principles of the restaurant industry are strong and operators are optimistic about the coming year,” said Michelle Korsmo, President and Chief Executive Officer of the NRA. “The sale of the industry is expected to grow by more than 4% this year and employment should reach almost 16 million jobs. This growth will come from restaurant operators who find the value of value and experience for consumers and innovate breakthrough efficiency in their activities. “
The NRA thought that more than 80% of the operators believe that their turnover will remain the same if 2024 levels will be or higher in 2025, although Resteurs expect an increase in competitive pressure this year. The wish of consumers to personal dining and food delivery is an element that stimulates optimism in revenue growth. The association report showed that consumers indicate a high demand for restaurant meals if they can afford it, with 81 % of the respondents who say they would dine more often in restaurants in Table Service if they have more money and 82 % would more often eat food in them have the house delivered.
The industry is also expected to create 200,000 new jobs, on the same footing lanes created in 2024 and in accordance with the continuing growth projection of 150,000 new annual jobs until 2032.
Investments in technological improvements will remain a central point for operators, in which more than 60% of the respondents indicate that they intend to invest in front-of-house equipment or technology such as kiosks and menu orders in fast service and tables or reservation technology in Tabeltervice . Moreover, 57% of the operators said that they intend to invest in technologies afterwards.
“The back of the house is actually more important in some respects than the investments at the front, because many of these administrative financial systems integrate the cooking systems with the operation really seamlessly and more efficiently,” said Hudson Riehle, senior vice president of the Research and Knowledge Group at the NRA, in a webinar on 11 February.
In 2025, the NRA sees the definition of the consumers expanding value that go beyond just price to include factors such as experience, hospitality and affordability. The welcome of environments and opportunities to socialize will be the key, according to the association, and loyalty programs will be an important method to deliver affordability and value.
“Of course, consumers are looking for a value proposition in higher inflationary times,” said Riehle. “A way in which operators do this now, because of the technology and social media and apps that are present, is that they can promote different menu items and price points in real time. Thus, in terms of generating extra incremental demand and shifting demand, it is now possible to offer value propositions in real time, and this is a new limit for industry and will only be more important in the coming decade. “
Operators expect that increased input costs and employment challenges will remain one of the biggest obstacles for the coming year. Navigating due to changes in day distances and disruptions caused by snacking will also be important, Riehle said.
“The most important thing is that from an operator perspective what is going on with the traffic changes by DAPPART,” he said. “It is primarily breakfast and snacking, what the beneficiary has been of this (increase in) traffic part … and when we ask consumers, why does the snacks grow so substantial, what you see is a preference, especially among the Gen Z and Millennials, to replace traditional meal periods with snack items.
“For all adults it is about two thirds, but it is considerably higher for those younger age groups, and this brings a very important point to the restaurant industry.”