Research Roundup
Diner resiliency, automation technology, and egg prices. Despite a higher cost of living, the average consumer’s dining habits are unchanged. In fact, the number of consumers who dine out weekly or more often was actually up slightly from 39 percent to 42 percent, according to TouchBistro’s 2025 American Diner Trends Report, surveying 1,500 diners across the country. Despite the fact that consumers are paying more to visit and order from restaurants this year – 12.5 percent more to be exact – the average consumer is increasingly willing to make room in their budget for dining and takeout, resulting in a surprisingly optimistic outlook for the restaurant industry. Taking a closer look at the 2025 Diner Trends Report, there are major divergences in the dining habits based on demographics and income, and specific trends that restaurants should watch. Key data points:
- The demand for takeout and delivery has slightly outpaced the demand for dining in. 28 percent of consumers say they are ordering takeout and delivery more frequently than last year.
- Among delivery apps, DoorDash is the clear favorite. More than two thirds (73 percent) of diners reported using DoorDash, with Uber Eats (56 percent) in second place and Grubhub (34 percent) in third.
- Nearly half (47 percent) of diners say they engage with loyalty programs at least once a week, up significantly from just 34 percent in 2023.
“Resilience stands out as the defining characteristic of this year’s 2025 Diner Trends Report,” said Samir Zabaneh, Chairman and CEO of TouchBistro. “While current economic conditions have a clear effect on dining habits, consumers are demonstrating remarkable adaptability, strategically allocating their spending based on what matters most to them – be it exceptional experiences, convenient access or maximizing value.” Lower Income Households Feeling the Pinch. As expected, inflation and rising costs have a larger impact on lower income households. While 42 percent of American diners said they dine out weekly or more, that drops to 27 percent of those in households making less than $50k annually. In contrast, 64 percent of those households making $200k or more said they dined out at least once a week…
Being Proactive to Protect Your Restaurant and Bar
What ways do you anticipate potential tariffs impacting the restaurant industry in the short- long term? The impact of tariffs is top of mind for many restaurant operators and a cause for anxiety. According to The Distilled Spirits of the United States (DISCUS), the most recent timeline regarding alcohol products calls for:
- April 2: The U.S. could impose 25 percent tariffs on tequila, mezcal and Canadian whisky, when the current suspension expires,
- April 2: The U.S. could impose tariffs on wines and spirits from a range of countries, including a 200-percent tariff on European Union (EU) alcohol products.
- April 13: The EU’s previously imposed 25-percent tariff on American whiskeys is currently suspended. However, if there is no agreement on steel and aluminum, tariffs are scheduled to be reinstated at 50 percent. The EU could also impose tariffs on additional categories of U.S. spirits and wines.
DISCUS recently issued a call to action in partnership with the Toasts Not Tariffs Coalition, a group of 54 associations representing the entire three-tier chain of the U.S. alcohol industry and related industries. The new campaign urges the administration to secure fair and reciprocal tariff-free trade with key trading partners. For background, DISCUS says nearly 86 percent of U.S. spirits exports go to countries that have eliminated tariffs on all U.S. spirits, and approximately 98 percent of spirits imports originate from countries that have eliminated tariffs on U.S. spirits. and U.S. spirits have achieved duty-free (zero-for-zero) access with 51 trading partners. Additionally, most U.S. wine exports go to countries with low or zero import duties. To gain a legal perspective on the potential significance of these tariffs, Modern Restaurant Management (MRM) magazine reached out to Brad Berkman, attorney in the Hospitality, Alcohol and Leisure Industry Group at Greenspoon Marder…
Bielat Santore & Company – Restaurant Industry Alert
OCEAN COUNTY WATERFRONT RETAIL PROPERTY FOR SALE
Situated on the stunning Barnegat Bayfront, with over 300 feet of waterfront access, this property offers breathtaking views and spectacular sunsets. This property is prominently located on busy Route 37 East, near Pelican Island, and is just minutes away from the beach, Seaside Boardwalk, and downtown Toms River. The current retail building features a variety of nautically themed items, antique products, concrete statuary, and decorative pieces. There are numerous opportunities for continued commercial use, which could include a surf and beach shop, a snow and surf shop, or a fast food and sub shop. Possibilities are endless. This site is truly a must-see!
Contact Robert Gillis, 732.673.3436 for additional information.
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The Revolving Restaurant Is Back Again (and Again)
Long considered a midcentury novelty, rotating restaurants are spinning back to life in cities across the United States. When your ears pop on the elevator ride up, that’s how you know you’ve arrived at the View, the revolving bar and restaurant on the 47th and 48th floors of the New York Marriott Marquis. On a recent Saturday evening, the restaurant thrummed with families, groups of friends and couples sipping Champagne and devouring seafood towers as they admired the changing skyline. Every 45 minutes, just enough time to leisurely imbibe a cocktail, the lounge makes a full rotation. Opened in Times Square in 1985 and closed in 2020, the View is the latest in a string of rotating restaurants to make an unlikely return, this one shepherded by the restaurateur Danny Meyer and the architect David Rockwell. Gone are the outdated pleather dining chairs and gaudy carpet, replaced by blue velvet banquettes, a black marble bar and elegant Art Deco-style glass installations. “This is one of the best views,” said Joseph Mirrone, a former New Yorker who had stopped by with his son for a post-theater coffee and dessert. “You can sit in one spot and the whole city revolves around you.” Mr. Meyer, who has his own warm childhood memories of Stouffer’s Top of the Riverfront, a revolving restaurant in St. Louis, was eager to update the form. “When Marriott approached us, it felt like, OK, well, that’s something we’ve never done before,” he said. “When else is someone going to say, ‘Would you like to do a revolving restaurant in the theater district?’” Revolving restaurants are widely regarded as novelties, relics of the 1960s and ’70s, when skylines surged ever higher, and architects wanted to give the public a front seat to the rapid development happening around them…
Legal Strategies for Long-Term Success
What restaurant owners need to grow. As the restaurant industry continues to evolve in 2025, effective legal strategies are more important than ever for operators aiming to grow and scale their businesses properly. From franchise compliance to mergers and acquisitions (M&A) terms, the right legal frameworks can guide a restaurant company to long-term, sustained success. With over 25 years of experience in legal strategy, risk management and market expansion, I have had the privilege of helping brands navigate these challenges, and I would like to share a few key lessons to help restaurant operators thrive in today’s dynamic environment. For restaurant owners aiming to expand through franchising, compliance is crucial to safeguard both your brand and franchise partners. Establishing the right legal structure ensures alignment with consistent standards and regulations. A carefully crafted Franchise Disclosure Document (FDD) and clear franchise agreements are key to setting expectations and maintaining transparency with your franchise partners. It is essential to build strong compliance procedures from the start and stay informed about evolving federal and state regulations. Regularly reviewing and updating your FDD in response to industry and/or government changes will help protect your brand as you scale. As restaurant operators seek to accelerate growth through mergers and acquisitions, effectively navigating high-stakes transactions is essential. A resilient legal framework is critical to managing risks and addressing potential challenges throughout the acquisition process. Whether you are acquiring a competitor or expanding your brand portfolio, thorough due diligence should be core to your strategy. Always understand the risks, assets, and liabilities at play, particularly in areas like employment, intellectual property, and franchise compliance. Clear communication during negotiations ensures both parties are aligned and lays the groundwork for a smooth and successful transition…
Texture Trending on Menus as Consumers Seek Multi-Sensory Eating Experiences
Crunch, creaminess and other textural food components are becoming as important. Videos of TikTokers eating crunchy foods, complete with exaggerated sound effects, are blowing up on the platform. It all fits with TikTok’s love of ASMR or “autonomous sensory meridian response”—the tingly sensation some people experience when they hear certain sounds. “There’s fun that comes along with listening to crackling or crunching while watching someone eat or cook on social media,” said Shannon O’Shields, VP of marketing for Rubix Foods, a flavor and ingredient innovation company. “Flavor has been explored but texture is novel and ready for more exploration. It can really make a product stand out.” It’s clear that consumers are embracing multi-sensory eating experiences, and texture is playing a larger role in creating crave ability. Menu developers are catching on, emphasizing crunch, crispiness, creaminess, chewiness, fizziness and other textural components of food and beverages. “Texture has long been a chef’s secret weapon in creating very craveable dishes,” said Mike Kostyo, vice president of Menu Matters, a food industry consulting firm. “I say ‘secret’ because consumers are often unaware of how important texture is.” In a Menu Matters survey, consumers were asked which sensory experiences were most important to them when choosing a new food to try. Texture came out in fourth place, behind taste, appearance, and aroma. “But when you look at consumer test scores for foods, you see that foods that have descriptors like ‘crunchy’ or ‘crispy’ score much higher,” said Kostyo, “so consumers aren’t always aware of how important texture is.” He adds that crunchy/crispy is Americans’ most-loved texture, followed by creamy and juicy. Irvine, California-based Taco Bell is on top of the texture craze, often calling out descriptors in the names of menu items, like the Crunchwrap Supreme. “We keep a close eye on food trends, what cravings our fans are sharing online and how consumers are reacting to menu innovations that we test across the country,” said a Taco Bell spokesperson. “What we discovered is that to create the full-on experience Taco Bell fans are after, they want that satisfying crunch—the kind that transforms food from just a flavor into something that engages multiple senses…
Hooters Files for Chapter 11 Bankruptcy
The company has reached an agreement to sell some company-owned locations. Hooters of America announced Monday night that the company has entered a Restructuring Support Agreement to sell some of its restaurants to a group of current franchisees, which includes the chain’s cofounders. In order to facilitate this sale, Hooters has filed for Chapter 11 bankruptcy, though the company will remain fully operational as it begins a business reorganization and debt reduction process. The buyer group is comprised of two franchisees, which collectively own and operate almost one-third of all domestic franchised Hooters locations, including 14 of the 30 highest volume restaurants. “Today’s announcement marks an important milestone in our efforts to reinforce Hooters’ financial foundation and continue delivering the guest-obsessed hospitality experience and delicious food our customers and communities have come to expect,” Sal Melilli CEO of Hooters of America, said in a statement. “I’ve seen firsthand the incredible value and opportunities our brand brings to life, and I look forward to continuing that momentum well into the future. I’m incredibly grateful to our valued customers, partners, and employees for their continued support.” The news comes nine months after Hooters closed dozens of underperforming restaurants and rumors began to swirl about an impending bankruptcy. Just a few days ago, the company agreed to pay $900,000 to Hendrick Motorsports over a lawsuit concerning unpaid sponsorship money. As part of this reorganization process, Hooters will transition from a hybrid franchise and company-owned model to solely a franchising model, which will, according to Hooters, “position the company to seize new growth opportunities, enhance its market leadership, simplify the role and responsibilities of the franchisor, and allow for reinvestment back into the brand and restaurants.” “With over 30 years of hands-on experience across the Hooters ecosystem, we have a profound understanding of our customers and what it takes to not only meet, but consistently exceed their expectations,” Neil Kiefer, CEO of Hooters Inc., on behalf of the buyer group, said in a statement…
Restaurateur Says, ‘Fighting for Our Lives’ Against Reservation Scalping Trend
Restaurants in New York are finding ways to push back on reservation scalpers. Some individuals have turned reselling dining reservations into a profitable business. However, it is coming at a cost to both diners, who struggle to secure spots on platforms like Resy, and restaurants, which argue that these people are siphoning away their revenue. Lawmakers are working to dismantle third-party reservation services — such as Appointment Trader — that they argue are exploiting the reservation process and creating an unfair system. Platforms like Resy, owned by American Express, are also working alongside lawmakers and the National Restaurant Association to help “amplify” issues the most in-demand restaurants are facing, Resy CEO Pablo Rivero told FOX Business. The company said the issue is not unique to only high-end restaurants, but ones that are in high demand. New York was the first to take action against these services by passing the Restaurant Reservation Anti-Piracy Act. The legislation bans third parties from selling restaurant reservations without the establishment’s consent. The law went into effect in mid-February, and now California lawmakers are poised to follow suit. Especially in New York, we’re just fighting for our lives,” Amy Zhou, executive director of operations at Gracious Hospitality Management, told FOX Business. The management company owns and operates Michelin-starred COTE Korean Steakhouse restaurants in New York City, Miami, and Singapore, as well as New York-based cocktail lounge Undercote and fried chicken restaurant Coqodaq. Zhou said restaurants typically see about 5% to 10% of their books no-show in a single night. In 2023, that jumped to 25% “seemingly overnight,” she said. Profit margins in the industry range between 5% and 10% when things are going well, so “if a quarter of your book doesn’t show up, that’s almost your entire profits that have just gone down the drain,” Zhou added…
Did You Know?
23 Things That Were In Restaurants Everywhere “Back In The Day” But Have Completely Disappeared. “These are a dying breed. We have a few in the Midwest, but not like the ones from the ’70s and ’80s.” Even as a millennial, seeing how the dining landscape has changed is wild. I still remember my family being asked, “Smoking or non-smoking?” when going out to eat. A while ago, redditor, lordofedging81, asked the r/AskOldPeople community to share the iconic restaurant experiences they grew up with that no longer exist. Here are some of their nostalgic memories from dining out in the ’70s and ’80s…
Employee Tip
The Real Reason Your Managers Are Failing (And it’s Not What You Think). Your actual culture is shaped by what happens in the middle of a slammed shift when a guest’s order is wrong, a team member is late, and your new manager doesn’t know what to do. A week ago, at the New York Restaurant Show, I was speaking with a single-unit operator from upstate New York. She had just promoted a longtime server—someone she described as “the glue of the restaurant”—into a management role. Three weeks in, that same employee was drowning. The energy she once brought to every shift had been replaced with anxiety, second-guessing, and tears after a particularly rough Friday and Saturday night…
