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.”