As the Restaurant Industry Grapples With Post-Pandemic Changes, Experts Examine a Look Into its Future

The restaurant industry, having weathered the storm of a global pandemic, staffing shortages, and inflation, finds itself at an interesting juncture. While showing signs of resilience, with 2023 projected to be the most typical year for the sector since 2019 and sales forecast to reach an astounding $997 billion, the industry continues to grapple with a host of challenges that have fundamentally reshaped it. 

Menu price inflation remains high, consumer spending habits have altered significantly, and the new normal has seen operators innovating, integrating technology, and seeking ways to embed their restaurants into their communities more deeply. 

The road ahead may be narrow and fraught with uncertainties, but it is also paved with opportunities. On the frontline of navigating this landscape are Hudson Riehle, Senior VP of the Research and Knowledge Group for the National Restaurant Association, and Bill Fuesz, Product Marketing Principal Manager for Sage, who together offered valuable insights on the current state and future of this dynamic industry in the newest episode of “The Main Course.”