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As we step into 2025, the restaurant, bar, and hospitality industries are experiencing transformative shifts driven by evolving consumer preferences, technological innovation, and economic dynamics. As we navigate these changes, one theme stands out: innovation. As we navigate these changes, one theme stands out: innovation.
Twenty years ago, hospitality looked very different. Yet even then, operators were innovating—often quietly and creatively. Over the last two decades, I’ve worked alongside operators in just about every hospitality setting—independent cafés, high-end dining rooms, food halls, and regional chains.
A recent eBook by Softarex Technologies highlights all the main aspects of AI usage in restaurant operations, from customer service to back-of-house management. Enhancing Customer Service with AI One of the most visible applications of AI in restaurants is in customer-facing operations.
The hospitality industry constantly changes and evolves in the face of new industry and consumer trends. Customer service is at the core of innovation and good business practices. Customer service is at the core of innovation and good business practices. Unique socio-economic shifts also dictate the course of the market.
The hospitality industry, a vibrant tapestry woven from warm smiles and impeccable service, faces persistent challenges amid small signs of labor market improvement. Despite positive indications, most restaurant operators are still in dire need of staff. Shockingly, staffing in the restaurant industry remained 3.6
In 2025, the restaurant and broader hospitality industry finds itself at a critical juncture. While corporate travel is expected to pick up, helping offset a predicted slowdown in leisure spending, the broader hospitality sector must grapple with economic and operational risks.
As the design and hospitality industries embraces sustainability and decarbonization, the demand for skilled professionals who understand these principles has never been greater. Chefs and operators can start by experimenting with portable induction cooktops, which provide a low-investment opportunity to explore this technology.
Modern Restaurant Management (MRM) magazine asked Zabaneh to elaborate on best practices restaurant operators should put in place now. What can restaurant operators do to bring in new guests and keep them coming back for more? For back of house, operators should focus on tech that drives speed, efficiency, and cost savings.
consumers not only spurring inflation but lowering overall consumption and slowing the economy, cautioned Ben Johnston, Chief Operating Officer of Kapitus, a small business lender and marketplace. "U.S. " What can restaurant operators do to take proactive steps to mitigate potential future shocks to their supply chains and costs?
“Restaurant operators should recognize that consumer behavior is increasingly split—some diners are cutting back due to rising costs, while others, especially higher-income and urban consumers, are still seeking premium experiences. . Fink points out that there is no one-size-fits-all approach when it comes to dining out.
Yelp is introducing a slew of new AI-powered updated tools designed to help restaurant operators be more efficient as well as improve the overall dining experience. And with features like waitlist auto removal, hosts no longer have to manually track down unresponsive parties, freeing them up to focus on hospitality.”
Restaurant no-shows are a silent killer of hospitality profits. No-shows plague the UK hospitality industry, with 12-14 percent of restaurant reservations going unfulfilled, resulting in an estimated £17.6 These solutions streamline operations and secure reservations, helping to turn empty tables into a full house.
Hospitalityoperators are rapidly turning to contactless ordering and payment solutions to help navigate the long road back to normal from COVID-19’s impacts. While it’s a smart innovation that some say is long overdue, the reality is operators are responding to customer demand. Make Staff Training a Priority.
More than eight in ten restaurant operators expect 2025 sales to meet or exceed 2024 levels, but rising competition will require differentiation through experience, service, and innovation, according to The National Restaurant Association’s 2025 State of the Restaurant Industry report.
Expect to see functional plants like burdock, angelica, and osha root popping up more frequently, adding a fresh, innovative twist to dishes. In 2025, operators can offer elevated foodservice experiences at more affordable prices through emphasizing value in LTOs to drive sales.
What started as a way to help high-end restaurants reduce no-shows has evolved into a comprehensive platform serving diverse hospitality businesses, from boutique wineries to large hospitality enterprises. The hospitality industry has expanded well beyond traditional dining models over the past decade.
A restaurant operating at the intersection of hospitality and technology can experience significant impact from increasing margins to enhancing the dining experience to streamlining operations. One would think mixing technology and hospitality is like mixing oil and water… it doesn’t work.
Eggs have become a staple item for innovation in quick-service restaurant entrees, and marketing trends like the emergence of all-day breakfast have significantly boosted egg demand.” Commercial operators who have been impacted have moved swiftly to repopulate hens. Through January 2025, the U.S.
Balancing Innovation with Operational Efficiency While technology and innovation have been game-changers for the restaurant industry, there’s a balance to strike to ensure it’s not just innovation for innovation’s sake.
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. And the digitization of operations over the past few years means that the industry is getting better at capturing that data. Data, Data, Data.
Eggs have become a staple item for innovation in quick-service restaurant entrees, and marketing trends like the emergence of all-day breakfast have significantly boosted egg demand.” Commercial operators who have been impacted have moved swiftly to repopulate hens. Through January 2025, the U.S.
As we wrap up a year that brought more tremendous change to the hospitality industry, I like to look ahead and anticipate some of the opportunities and challenges we will see in 2022 (and beyond). With technology at their fingertips, hospitalityoperators will be able to bridge e-commerce with real commerce.
At the time, this industry was trying to discern what the right ‘next’ move was to mitigate the long-term effects of a shuttered hospitality industry. The biggest challenge the hospitality industry faced was the need to pivot their business model without having any preparation or guidance on how to do so. The Road Forward.
The concept now branded Freshii WFH (Work From Home), is an offshoot of their COVID response program, which focused on local hospitals and provided meals to front-line doctors and nurses in a safe and timely fashion. Expanding a traditional restaurant model to include new innovations requires focus and attention on daily business metrics.
We hear frequently how innovation is a mainstay for business survival and growth. Innovation helps restaurants stay competitive and those involved in operations and sourcing need to always be looking for the next thing that grabs attention, differentiates, and brings value to their patrons. Innovation Through Service.
Convenience and a wide range of options have emerged as key purchasing drivers, providing significant opportunities for innovation to ensure more inclusive and seamless payment experiences. With this in mind, what can restaurant operators expect from payments in 2025?
Trend-driven yet deeply value-conscious, they want personalized nutrition, ethical sourcing, and innovative packaging. Restaurants that offer diverse and innovative menu options can attract this group. Gen Z isn’t just eating out; they’re building relationships with brands that reflect who they are.
shipments of plant-based meat from major broadline foodservice distributors to restaurant chains and non-commercial foodservice operators and was commissioned from NPD, a leading foodservice analytics provider. Healthier Hospitals. broadline foodservice sales of plant-based meat have grown 37 percent in the past year.
Lisa Becklund, FarmBar, Tulsa, OK Gabriel Kreuther, Gabriel Kreuther, New York, NY Josh Niernberg, Bin 707 Foodbar, Grand Junction, CO Cassie Piuma, Sarma, Somerville, MA Jungsik Yim, Jungsik, New York, NY Outstanding Restaurant A restaurant that demonstrates consistent excellence in food, atmosphere, hospitality, and operations.
Despite 93 percent of QSR operators indicating they raised prices in 2024, nearly two-thirds (64 percent) reported increased traffic across all dayparts, according to TransUnion’s QSR Industry Report: Bridging the Affordability and Profitability Gap.
But these days, between labor shortages and challenges in the shipping industry, staff is scrambling just to keep day-to-day operations running smooth. These teams want to focus on customer relations and hospitality, but are instead navigating how to get the supplies they need.
"These tariffs could deeply affect the food service and hospitality industries on both sides of the border," Alex Thalassinos, President of Silverware POS, one of the first tech providers dedicated to Canada’s hospitality industry, told Modern Restaurant Management (MRM) magazine. AI is also boosting staff productivity.
The past five years have reinforced the critical intersection of digital and hospitality in the restaurant industry. Digital not only powers seamless experiences but also unlocks guest data that can elevate hospitality across all touchpoints, both digital and in-person. Technology continues to transform restaurant operations.
SpotOn grows in popularity amongst restaurants committed to delivering unique, community-driven hospitality experiences. New financial insights help operators prepare for the future while improving profitability. Recent product innovations enhance operational efficiency and guest engagement for restaurant operators.
AI investments in customer experience are generating impact with 52 percent of brands and 84 percent of operators surveyed currently seeing high customer experience impact. Deloitte examines what is driving value, perceived challenges, and organizational readiness to scale AI effectively.
A new coalition of organizations such as the James Beard Foundation, Women in Hospitality United, and Regarding Her aims to address systemic issues in the restauant industry and advocate for change. She is also the Chief Operating Officer for The Marlow Collective and previously managed People Operations for Union Square Hospitality Group.
Restaurants and hospitality venues remain closed throughout the U.S. Beyond the current operational and financial issues plaguing the hospitality industry lies a very difficult reality. There is no “on” switch that will bring our hospitality industry back to service.
Technology – and especially AI – is already reshaping how restaurants operate, and that impact is only going to grow. At Sammy’s Sliders, we see AI as an opportunity to enhance – not replace – human hospitality. Operators should focus on three key areas: automation, data analytics, and digital engagement.
The constraints of today’s labor environment can put a freeze on innovation, as the need for consistency and speed of service can outweigh creativity and differentiation. based Margaritaville Hospitality, founded by the legendary Jimmy Buffett. For Kempsey, Barilla Frozen is a solution that fuels innovation.
2020 has been a challenging year for restaurants and hospitality professionals to say the least. Looking ahead to 2021, there are three trends we see defining the restaurant and hospitality industry. 1: COVID pivots are here to stay for a while longer until widespread vaccination and herd immunity.
As the calendar turns towards 2024, the restaurant industry stands at a crossroads, with innovation and adaptation at the heart of its ongoing evolution. Yet, restaurants need to balance this tech-centric approach with the irreplaceable human touch that defines hospitality.
" Restaurants and the entire hospitality industry are at the forefront of this challenge. Alongside these qualities, the short-term future at least will require new levels of innovation, creativity, flexibility, commitment, humanity and sensitivity. Innovation. Flexibility.
Did you know one of the first restaurant brands is one of the most innovative today? He is an industry-leading authority in restaurant technology and delivery channels, specializing in mergers and acquisitions, domestic and international operations, franchising, and new product development.
The hospitality industry has until very recently been known to drag its feet when it comes to new technology. Software-as-a-Service (SaaS) technology has also rapidly gained traction as operators adapted to changing expectations while meeting demand for quick, convenient, and time-saving transactions.
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