Veteran industry leaders weigh in on what they expect next and how it will affect the industry.
“The cycles influencing what the industry is going to look like are going to shorten. If you look back a few years, what were just ideas then are now fully implemented. We’re going to see that happen faster. But I don’t think you’re going to replace the human touch.” —Stan Harris, president and CEO, Louisiana Restaurant Association
“We will continue to look more on technology and teaching our employees to be more analytical with data. But the emphasis on the simplicity of food and eating seasonally is going to continue. Our food is going to continue to be more local, and people love the story of food. That’s going to continue.” —Karen Bremer, CEO, Georgia Restaurant Association
“The new generation is going to want things much faster. It doesn’t matter what they get at the end. Faster is not really better. We go to a restaurant with our spouse to have a bottle of wine, for the hospitality. We need to go back to that. We also need more diversity.” —Blanca Cabrera, owner-operator of Sergio’s Restaurant
“Our industry has always been in industry that evolves rapidly. But that evolution is really speeding up. We’re going to see very focused concepts that exactly follow the lifestyles that are out there. It’s going to become much more responsive.” —Xavier Teixido, owner, Harry’s Hospitality Group