This report is based on the direct feedback of over 1,000 restaurant managers, owners, and executives across North America. The resulting report features key insights, statistics, and real feedback from restaurant professionals.
The biggest challenges restaurants faced in 2019
The biggest challenges restaurants predict to face in 2020
The top staff engagement trends
The top food and service trends
"It’s a fast changing market of what’s popular and what’s not, and you need to be adaptive with technology and social media use to improve your restaurant."
"In short, the restaurant business has a long history of what to do right and what to do wrong, don't be afraid of trying new technologies to help your business—and yourself."
"A highlight for our company in 2019 was opening our 3rd and soon 4th locations. They continue to thrive and we are excited to see where the future takes us!"
Restaurateurs ranked labor, engagement, and sustainability the biggest challenges they faced in 2019 and going into 2020. Here are the key findings from the full report:
High labor costs were listed as the biggest challenge of 2019 by 28% of all restaurateurs, with 52% reporting their labor costs to have had negative impacts on their business.
While engagement was reported as the second-biggest challenge in 2019 (19%), and as the third-biggest expected challenge of 2020 (13%), managers and owners are considering new strategies for the new year.
Restaurateurs around the globe are changing their menus to feature more local, organic, low-waste, and plant-based food options to support the effort to reduce their business’ environmental impact.