Restaurateurs Say Trump’s Pick for Labor Should be a Plus for the Business
Lori Chavez-DeRemer knows firsthand what goes into running a small business. The nomination of Lori Chavez-DeRemer to become the Trump administration’s secretary of labor has roused the concerns of the business community because of her pro-union actions in the U.S. House of Representatives. But the restaurant industry has no need to worry, according to a restaurant lobbyist who has worked with the congresswoman on issues pertinent to the business. “She’s going to be terrific when it comes to the issues that matter to our industry,” Greg Astley, director of government affairs for the Oregon Restaurant & Lodging Association, declared during this week’s Working Lunch political podcast. “She’s very practical and pragmatic.” He stressed that the association has worked closely with Chavez-DeRemer, currently the representative on Capitol Hill of Oregon’s 5th congressional district. Astley acknowledged that Chavez-DeRemer has been supportive of unions since joining the House in 2023 as the representative from Oregon’s 5th District. She was one of the few Republicans in the chamber to vote for the Protecting the Right to Organize Act, a landmark proposal that would greatly eased the process of unionizing a company’s workers. But, Astley stressed, Chavez-DeRemer has been popular with restaurateurs in her state because she ran a small business of her own. The former mayor of a small California town joined her husband, a medical doctor, in launching a company that managed anesthesiologists. “She understands what it takes,” Astley says. For more perspective on what restaurateurs can expect from Trump’ cabinet, give a listen. The installment also provides a review of the restaurant-related legislation and regulations that are pending at the federal, state, and local levels…
Restaurant Menu Price Inflation Continues to Moderate
Prices at restaurants and bars grew at a slower rate than they did at grocers. Restaurant prices have normalized in recent months, just as prices at retail outlets like grocers appear to be accelerating. Food away from home prices increased 0.3% in November, continuing a period of more moderate menu price inflation than had been the case for the past two years, according to federal data released on Wednesday. Prices for food consumed at home increased 0.5% on an adjusted basis. It was the second time in three months that retail food prices outpaced restaurant menu prices. Restaurant menu prices are up 3.6% over the past year, compared with 1.6% at grocers and liquor stores. The 2 percentage-point gap in annual inflation between the two industries is the narrowest since May 2023. The numbers nevertheless show a more normalized rate of inflation at restaurants appears to be taking hold. Prices for food away from home have increased either 0.2% or 0.3% for each of the past five months. Prices at limited-service restaurants are up 3.7% over the past year. They rose 3.6% at full-service restaurants. They have increased 3.5% at employee sites and schools. But for the lowest rate of inflation, check your nearest vending machine. Those prices are up just 0.5%. At grocery stores, prices are down for items like canned and frozen fruits and vegetables. Fish and seafood, as well as bacon and most bakery products are also down. Prices for beef and pork chops are both up 5%. The highest inflation rate at the grocery store, however, belongs to eggs. Those prices are up 37.5% over the past year, including 8.2% last month. Poultry farms have been contending with an outbreak of bird flu for the past two years, which has limited supply. For restaurants, the more moderate level of inflation suggests the industry has shifted to a more normal rate.
Bielat Santore & Company – Restaurant Industry Alert
MONMOUTH COUNTY, NJ RESTAURANT FOR SALE/LEASE
Photo used to illustrate “Italian Restaurant” only and not actual representation.
Indulge in the allure of refined Italian cuisine at this established Monmouth County, NJ restaurant.
- Location: Highly visible intown location
- Building: 7,709 sq. ft. free-standing structure
- Seating:
- Dining: 100 seats
- Private Affair: 100 seats
- Bar Lounge: 50 seats
- Outdoor: 30 seats
- Features: This culinary gem boasts an open display kitchen supported by a second full kitchen.
- Financials: Grossing $2M+ annually.
- Offering: Sale of liquor license, FF&E, and goodwill. Favorable long-term lease of real estate.
- Utilities: Electricity, gas, water, sewer, and telephone.
This property is ideal for a passionate chef-owner and/or seasoned restaurant professional. Interested?
Contact Richard Santore 732.531.4200 for additional information.
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Restaurant Hiring Increased Nearly Tenfold in November
Eating and drinking places added 28,900 jobs. Restaurants accelerated their hiring in November, adding nearly 10 times as many employees during the month as they did in October, according to new figures from the federal government. The latest data from the U.S. Bureau of Labor Statistics (BLS) shows eating and drinking places added 28,900 positions, compared with the 3,000 jobs that were created in October. BLS noted that the job count for all businesses in the Leisure and Hospitality category has increased this year at an average monthly rate of 21,000, with most of the increase coming each period from stepped-up hiring by restaurants and bars. The foodservice industry ended last month with a total payroll of 12.4 million employees, compared with a pre-pandemic tally of 12.3 million. The national unemployment rate for November was 4.2%, a slight bump-up from October’s 4.1%. Only the health care industry hired more workers than restaurants did last month, with a gain of 53,600 positions. Retailing, a main competitor of restaurants in recruiting employees, lost 28,000 jobs. The biggest slide in that sector came from grocery stores, which collectively lost 2,900 positions. The BLS statistics show that the health care and foodservice trades remain the United States’ two largest private sector employers. Together, they accounted for roughly 1 out of every 3 of the 227,000 jobs that were created across the whole U.S. economy in November. The month proved an exceptionally strong one for hiring overall. Economists had expected a surge, noting that October jobs figures had been tempered by hurricanes in the Southeast and the short-lived but widespread strike by dockworkers at a number of ports…
8 Under-the-Radar Restaurant Trends for 2025
Restaurateurs should embrace bold, distinctive design choices. From the rise of sober bars and Indian cuisine to the era of “growth at all costs” being put in the past, these under-the-radar trends are set to shape 2025 in surprising ways. The restaurant industry is gearing up for an exciting year of innovation, but not all trends are dominating the headlines. Beyond the usual predictions about new technology, sustainability initiatives, and hot ingredients lie shifts that could change the way restaurants operate. FSR spoke with industry leaders, from chefs and restaurateurs to tech and philanthropic innovators, to uncover eight trends few seem to be talking about. The Rise of Sober Bars. Though a sober bar may appear counterintuitive to some at first glance, the growing demand for alcohol-free spaces is emerging as one of the most exciting trends for 2025. According to Alfred Ashish, multi-concept restaurateur and host of Jon Taffer’s “Bar Rescue,” the rise of sober bars is directly tied to the wellness movement, and is largely driven by younger generations, particularly Millennials and Gen Z. “One trend I see growing in a big way is sober bars and alcohol-free establishments. With the growing demand for wellness and mindfulness, more people are seeking out spaces that offer quality drinks without alcohol,” he says. “This market is still fairly underserved, and the margins can be just as lucrative as traditional bars, if not more so. The fact that there aren’t many of these places means there’s a significant first-mover advantage for businesses willing to jump in. In a world where people are increasingly aware of their health and making more mindful decisions, alcohol-free spaces offer a unique and attractive alternative. I’m excited to see how this trend expands and evolves in the coming years.” No More “Growth At All Costs.” The era of “growth at all costs” is over, according to Thanx CEO Zach Goldstein. “Rising costs and higher interest rates are forcing restaurants to focus on sustainable unit economics and corporate-level profitability,” he explains. “Careful operational improvements—like labor optimization, menu engineering, and cost control—will replace debt-fueled expansion as the key to growth”…
Optimizing Your Website and Online Presence for Success
The ultimate guide to best practices. Let me ask you this: when was the last time you thought about your restaurant’s website as more than just a digital menu? If the answer is, “I can’t remember,” you’re not alone. But here’s the problem: if you think of your website as a static part of your business—something you build once and forget—you’re already behind. Your website is one of your most powerful assets, especially in today’s hyper-competitive restaurant industry. Yet too many operators are struggling to upgrade and optimize it, and they don’t even know the extent of the problem. The search environment has changed dramatically in the last few years. Search Engine Optimization (SEO) isn’t a “nice-to-have” anymore. It’s become the cornerstone of business visibility and customer engagement. You can’t rely solely on good food, a great atmosphere, or even a solid social media presence. If your website isn’t optimized to be found by search engines, you’re missing out on walk-ins, reservations, and online orders, which could be the difference between breaking even and growing your business. The reality of today’s restaurant business is that competition is everywhere. People are discovering new places to eat through research, blogs, and online presence or via Google Maps or Apple Maps. You might as well be invisible if you haven’t optimized your website for local SEO (how Google ranks your site for nearby customers) or the national/tourism niche. This is where many restaurant operators get lost. Sure, your restaurant might have a stunning website. It might have beautiful images, an easy-to-read menu, and even glowing reviews. But if you can’t be found by branded online search terms, specialty items, or location, and search engines can’t “read” your site efficiently, none of that matters. Your competitors, who may have invested time and resources into a bespoke strategy, will show up higher in search results. And the reality is that people rarely scroll past the first page. If you’re not there, you’re losing business…
It’s All in the Glass
Selecting the right glassware to complement your restaurant’s vibe. Just as a chef elevates a signature dish with bold, unique flavors that please the senses, the right glassware can enhance the presentation of drinks and food, creating a visually engaging experience for customers. Picture this: a server carrying an eye-catching, beautifully poured cocktail in a unique glass catches the eye of customers at a restaurant. The appealing presentation makes it likely that more customers choose that specialty drink over a standard cocktail, beer, or wine. This trend of using unique glassware to showcase specialty drinks and cocktails is growing in both fine dining and casual establishments across the country. Specialty glassware for signature cocktails has been a growing trend for restaurants and bars for several years, capturing consumer attention through presentation. Current glassware trends include:
- Clean, simple lines that highlight the aesthetic of specialty drinks.
- Cut and hand-blown glass for old-school charm, a trend that continues to be popular among fine and casual establishments alike.
- High-end wine glasses that enhance the drinking experience are filling a market gap left post-COVID. Newer wine glasses sport sheer rims that allow the wine to roll seamlessly on the palate, enhancing its body and flavor.
- Seasonal and specialty cocktail glasses that make signature drinks stand out. During the holiday season, for example, drinks like apple cider, warm bourbon cocktails, and spiked hot chocolate become even more special when served in distinctive, themed glassware of varying shapes, colors, and sizes.
Specialty glassware is not just for upscale venues. The key is choosing visually striking pieces that align with a restaurant’s overall style and personality.
The 2025 Restaurant Tech Forecast
Sunny with some disruption ahead. The restaurant industry has been in the eye of the storm, driven by shifting consumer behaviors, rapid advancements in technology, and the race to dominate emerging formats. As we reflect on 2024, it’s clear these forces will only accelerate in 2025, bringing both challenges and opportunities for operators. Here are my predictions for the trends that will shape the restaurant industry in the year ahead—and how businesses can emerge stronger by embracing them. Humans Will Replace AI in 2025. You read that correctly. Despite the hype, the robotic restaurant future remains further out than many think. In 2025, artificial intelligence will continue to drive efficiency, particularly in areas like inventory management, personalization, and workforce optimization. However, the human element will remain critical to delivering exceptional service. This isn’t about replacing people but empowering them to deliver better results with smarter tools. Fewer Restaurant Technology Companies Ahead. The restaurant tech industry is overdue for a shakeup. While significant investment has poured into the sector, few technologies have proven to be sustainable businesses. In 2025, we’ll see increased consolidation as operators demand streamlined solutions and a single source of truth. This wave of mergers and integrations will drive innovation and better support the evolving needs of the restaurant ecosystem. Restaurants Will Leave 2025 Stronger Than They Did in 2024. The last few years have tested the restaurant industry like never before. Labor shortages, inflation, and bankruptcies, in particular, forced many operators to adapt or exit in 2024. While challenges will persist in 2025, the businesses that remain are stronger, more resilient, and better prepared to navigate future disruptions. Tough times build better businesses…
Did You Know?
Five ways to use pos data to forecast holiday demand for your restaurant. The holiday season is a huge calendar event in the restaurant industry, with bookings booming as guests look to let their hair down and enjoy a festive feast. Over the Christmas season, 63 percent of adults plan to eat out so your restaurant needs to be prepared for the increase in demand. Utilizing insights from your POS data will help you make informed decisions that predict how demand will look in the lead up to the big day. In this article, we delve into five key ways that you should be using your POS data to forecast holiday demand for your restaurant…
Employee Tip
As server wages rise, tips make up a smaller percentage of income. As restaurant server wages continue to grow as a natural result of state-level minimum wage and tipped wage laws and the growth of labor costs nationally, tips are proportionally shrinking. New data from ADP Research shows that base wages for restaurant servers make up 43% of a server’s paycheck on average — up 35% as a share of income from January 2020 to September 2024…
