The Future: A Look at the Changing Restaurant Industry

The Future: A Look at the Changing Restaurant Industry

Now that the restaurant industry is back in full swing and the rebuilding can begin, the way a few things operate is changing. Several factors influence how well the industry can regrow and sustain consumer demands, staffing shifts, and supply chain dilemmas. So what does this mean for the industry’s future, and how does this affect guests and employees?

Let’s dive into a look at the changing restaurant industry and its future!

Technology Finds a New Home

Technology is changing the way our lives function in general, and in restaurants, we’re seeing a rise in digitization from things like menus, dine-in user experiences, and improved communication. Digital menus are one of the fastest-growing changes because of their ability to alleviate staffing demands and increase overall restaurant safety.

Off-Premises Ordering Is Here To Stay

Takeout and delivery orders saw new heights in the last few years, and the convenience of these features will remain a constant. This contributes to a business’s revenue, but it also ensures safety for staff and consumers.

The days of viewing a restaurant as a sit-down experience are evolving into digital interaction-based happenings. This now leaves the consumer with improved satisfaction, as they can stay in the comfort of their home to receive their favorite dishes.

Optimized Menu Engineering

Something not many realize is necessary is a restructure of menu outlines. The rising inflation and supply chain burdens are forcing restaurants to rethink what they offer to keep inventory and customers happy. But the bright side of this minor faux pas is that the efficiency will improve for kitchen and wait staff.

The concept of menu engineering isn’t new, but it certainly took a turn when restaurants faced these new challenges. To achieve success in this new structure, a business must understand the psychology of the menu and provide its best offerings and presentation at fair price points.

The Shrinking Footprint

In a brief look at the changing restaurant industry, something that is happening naturally is the shrinking footprint. With more and more businesses turning to digitization and menu engineering, their real estate footprint demand decreases significantly. While some of these features may slow and taper off, one thing is for sure: the kitchen will need less space to please the consumer.

Staff Operations Evolve

The service and hospitality industry endured some of its most challenging transitions over the last few years. The evolution of staff operations is changing how the industry will proceed. High turnover is typical in restaurants, but these numbers are skyrocketing more than ever.

Employee training and experience programs must meet the demands of these new staff challenges. Competitive pay, incentives and benefits, and improved overall safety are potential solutions to staffing pitfalls.


A few takeaways from the evolving industry include the resilience of owners, staffing, and consumers. With hopes of normalcy on the forefront, perhaps this is the new norm, and technology is paving the way.

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TWB Editorial