How the new hybrid workforce has changed U.S. restaurants

More than 40% of U.S. employees work at least part-time at home. The impact on where and how people dine out has been significant.


Retailers are bracing for a tough few months. Restaurateurs should heed the warning

The Bottom Line: Large retailers are concerned about a softening consumer and already see evidence that is happening. But restaurant executives seem far more optimistic.

RB editors look at trends and topics that the industry should be thankful for, from casual dining’s survival to brunch.

The Bottom Line: Two-thirds of franchisees told TD Bank that they are optimistic about the future of the restaurant industry and more than half expect higher traffic next year.

Limited-service menu prices rose 6.2% over the past year, according to new federal data, and continue to rise at a rate much faster than overall inflation.

The Bottom Line: Negative transactions are so common that restaurant brands are thrilled simply not to lose customers. That could be a bigger challenge going forward.

Consumers have been resilient. But they’re also paying more for food than ever before. Operators may need to look beyond price increases next year.

The Bottom Line: While the economy is going well, the consumer remains stressed by higher prices and they’re having a tougher time paying their bills, according to recent government data.

Restaurant and bar sales are up 9.2% over the past year despite a host of challenges, as consumer spending shows little sign of slowing down.

The Bottom Line: Consumers continue to spend their money on food and entertainment even as the cost for it soars, and they’re spending less on sporting goods and furniture.

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