National Restaurant Association Releases 2022 State of the Restaurant
2022 remains year of transition as path to recovery continues; Labor challenges a top concern for operators National Restaurant Association Releases 2022 State of the Restaurant Industry Report Washington, DC (RestaurantNews.com) Today, the National Restaurant Association released its 2022 State of the Restaurant Industry report, which measures the restaurant industry’s continued recovery and examines the status of current and emerging trends across key categories including technology and off-premises business, operations, workforce, food and menus, and more. Key findings illustrating how the restaurant industry continues its recovery include: The foodservice industry is forecast to reach $898 billion in sales in 2022. The foodservice industry workforce is projected to grow by 400,000 jobs, for total industry employment of 14.9 million by the end of 2022. More than half of restaurant operators said it would be a year or more before businesses conditions return to normal. Food, labor, and occupancy costs are expected to remain elevated, and continue to impact restaurant profit margins in 2022. Ninety-six percent of operators experienced supply delays or shortages of key food or beverage items in 2021 – and these challenges will likely continue in 2022. Fifty-one percent of adults say they aren’t eating at restaurants as often as they would like, which is an increase of six percentage points from before the pandemic. “The restaurant and foodservice industry has adapted and is carrying on with absolute resilience, so we’re optimistic about the path toward recovery in the coming year,” said Marvin Irby, Interim President & CEO of the National Restaurant Association. “We still have work to do to ensure that those operators struggling the most can survive. The Association will continue to champion the necessary government support needed at the federal and local levels to help keep these businesses — cornerstones of our communities — on a path to better days.”
Off-Premises Dining Enhanced by Improved Technology A few years ago, restaurants couldn’t have managed the level of off-premises demand during the pandemic. Technological advances are becoming table stakes for this long-term business channel, with more than eight in 10 operators saying the use of technology in a restaurant provides a competitive advantage, and a good proportion of operators plan to ramp up investments in technology this year. Many operators will devote their resources to online or app ordering, reservations, mobile payment, or delivery management, in addition to back-of-the- house technology. This is validated by a large number of consumers preferring the use of technology where it doesn’t diminish hospitality.
The past year has also continued to drive consumer demand for alcohol to-go and outdoor dining with nearly four in 10 consumers saying the availability of outdoor seating would make them more likely to choose one restaurant over another similar one. Other operational takeaways include: Fifty-four percent of adults say purchasing takeout or delivery food is essential to the way they live, including 72% of millennials and 66% of Gen Z adults. Roughly half of U.S. restaurant operators think the availability of seating on a sidewalk, parking lot, or street will become more common within their segment this year. Seventy percent of Gen Z adults (age 21+) and 62% of
hospitality news / March/April P 26
Powered by FlippingBook