Food & Wine Trends, Lunch Money, and Brewing Up Success
Restaurant jobs outlook. According to the November 2025 report on the salary outlook for culinary and hospitality careers, restaurant cooks are projected to see the fastest job growth at 15 percent in the next decade. A new analysis by the culinary school Escoffier explored wage growth, job demand, and opportunities across hospitality positions.
- Employment for chefs is projected to grow about seven percent over the next decade, significantly faster than average.
- Bartenders had the highest salary compound annual growth rate (CAGR) in the last five years, with an increase of 7.2 percent.
- Lodging managers are projected to have the highest median salary at $106.7K by 2034.
This analysis examined the latest Bureau of Labor Statistics data and industry research to provide a comprehensive look at the salary outlook for seven key culinary and hospitality positions through 2034.
- Chefs and head cooks
- 2024 Median Salary: $60.9K
- 2019-2024 Salary CAGR: 3.43 percent
- Estimated 2034 Median Salary: $85.4K
- Projected Job Growth (2024-2034): seven percent
Employment for chefs is projected to grow about seven percent over the next decade, significantly faster than average. This growth, combined with approximately 24,000 annual openings created by retirements and career transitions, translates into many work opportunities. The salary picture also continues to improve, with median pay projected to rise up to $85K by 2034.
- Food service managers
Food service management positions are projected to grow six percent through 2034, comfortably exceeding broader economic growth rates. As food service operations expand, the demand for managers grows proportionally, with approximately 42,000 annual openings. The current median pay of about $65K is projected to increase to more than $91K over the next ten years as competition for experienced managers intensifies.
- Lodging managers
Lodging management shows more modest growth at 3 percent, reflecting a relatively mature hotel sector. With only about 52,000 jobs nationwide, this is a competitive field where advancement requires both skill and strategic career management. The current median pay is around $68K, and could rise to nearly $107K by 2034.
- Bartenders
Bartending represents one of the more accessible entry points into hospitality, with projected job growth around six percent and massive turnover creating more than 130,000 annual openings. Median base pay sits around $33.5K annually, and is projected to rise to more than $67K by 2034. However, tips can easily inflate that figure in busy establishments. Entry barriers remain low, with no formal credentials required beyond meeting the legal drinking age and possibly obtaining responsible alcohol service certification…
Why a $500 Steak Dinner Only Yields a $25 Profit
Steakhouse owners dish on their challenging economics as meat and labor costs grow. On the ground floor of Chicago’s tallest building, the restaurant Kindling features tall ceilings, lots of light and a 13-foot live-fire hearth presided over by the tattooed chef, Jonathon Sawyer. The fine-dining establishment serves a range of dishes, but steak dominates the menu, with options like a 16-ounce prime New York strip and a “Mrs. O’Leary,” an 8-ounce filet served with a red wine demi-glace and fried shallots. The bill on a dinner for four can easily climb to $500. But after accounting for the restaurant’s costs—from the steak to rent—profits from the meal amount to around $25.
“Those margins are slim,” says Sawyer, Kindling’s chef partner, and a James Beard Award winner. Beef is more expensive than ever, and while many restaurants are feeling the squeeze, steakhouses are particularly in a pinch given their reliance on sales of dishes with a juicy porterhouse or rib-eye. Steakhouse operators say their customers tend to be more affluent and can pay up, but the operators still have plenty of complaints about rising prices…
Bielat Santore & Company – Restaurant Industry Alert
WE SELL RESTAURANTS!
Since 1978, the principals of Bielat Santore & Company, Barry Bielat and Richard Santore, have sold more restaurants and similar type properties in New Jersey than any other real estate company.
MONMOUTH COUNTY, NJ RESTAURANT & BAR FOR SALE
RECENTLY CLOSED restaurant and bar located in Monmouth County, NJ, with high visibility on a major highway. The establishment features 100 seats plus 20 at the bar, equipped with a wood-fired pizza oven. An additional private event room on the second floor offers seating for 100 guests and includes a bar. The property boasts a spacious lot with 61 parking spaces, providing ample convenience for patrons. There is a significant market opportunity for a dining concept. The real estate alone is valued at $1.6 million, and financing options are available by seller for qualified buyers…
Contact Richard Santore, 732.531.4200 for additional information.
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2026 Outlook
Part One. After years of disruption, 2025 has become a year of refinement for restaurants. I’ve seen the industry shift from constant reaction to intentional focus. The operators thriving now are the ones who’ve learned to simplify — trimming excess, clarifying purpose, and building authentic relationships with both guests and teams. One of the most defining changes I’ve observed is what I call the “value barbell.” Guests today live at two ends of the spectrum: those looking for strong value and those willing to pay more for quality and authenticity. The middle is fading fast. Successful brands now build menus around clear “good, better, best” options — affordable entry items, core favorites, and premium upgrades that justify their price through story and substance. Transparency about quality, sourcing, and portioning has replaced clever marketing as the real differentiator. Another major trend is the smaller, smarter plate. With wellness consciousness and GLP-1 medications reshaping eating habits, guests want protein-forward meals that satisfy without waste. I’ve adapted menus to feature half portions, high-protein bowls, and snackable items that don’t compromise flavor. The goal is to make each bite count — intense, balanced, and satisfying — so that smaller doesn’t feel like deprivation. Labor remains the industry’s most pressing challenge. But instead of treating staffing as a crisis, I’ve focused on re-engineering work itself. Cross training, clear role definitions, and mobile micro-learning have made smaller teams more capable and confident. When people know what success looks like — and feel appreciated for achieving it — retention follows naturally. Technology is another area where less is more. Many restaurants chased digital tools during the post-pandemic boom, only to realize they’d built a tangle of disconnected systems. This year, the winning move is integration — consolidating around the POS, connecting loyalty and inventory, and using AI only where it truly helps, such as prep forecasting or inventory alerts. Efficiency, not novelty, drives results…
2026 Outlook
Part Two. The biggest challenge for operators will be how to navigate uncertainty in the global trade markets and how decisions made by all branches of the government will impact supply chains and pricing volatility. Brands will lean on relationships with suppliers and distributors to mitigate these issues and have solutions in place to ensure proper levels of inventory at stabilized prices. While using technology to streamline operations and cut costs, operators will need to recognize the needs of their guests and create value in their menu. Offering smaller portions, lunch specials and combination menu items that add value will appeal to value minded consumers and families that have less disposable income. Restaurants will turn their focus to engaging with their guests and using social media to connect and communicate their brand increasing their market share and creating loyalty and repeat customers. Going into 2026, technology will continue to play a major role across the industry, but the conversation is shifting. It’s no longer about having the newest tech or chasing AI for the sake of it, it’s about using the right tools in ways that actually make operations simpler, faster, and more profitable. Digital ordering is now a core part of how guests interact with restaurants, and operators are under pressure to make sure those systems truly support their teams and don’t add unnecessary complexity behind the scenes. Another major challenge we’re all facing is cost. Construction, labor, and occupancy expenses aren’t easing, which means operators have to be much more thoughtful about how and where they grow. We’re seeing a real push toward smaller, more efficient restaurant formats that require less upfront investment but still deliver a strong guest experience. When designed well, these footprints create more flexibility with real estate and open up opportunities that wouldn’t have made sense just a few years ago. Ultimately, I think 2026 will reward brands that stay disciplined. The operators who win will be the ones who invest in technology with a clear purpose, design restaurants that are built for today’s economics, and keep profitability front and center for both the brand and its franchisees…
2026 Outlook
Part Three. Heading into 2026, the big story in casual dining is getting people back in the dining room. We’re leaning into what makes us special—great food paired with genuine southern hospitality. Guests want more than a meal; they want an experience that feels warm and personal. So, we’re doubling down on things like community events, bar programs, and making sure every visit feels memorable. It’s about creating reasons to gather and making Sonny’s the go‑to spot for family and friends. Labor costs, food prices, and SaaS fees are all moving targets, so we’re evaluating our menu pricing and investing in kitchen upgrades that make us faster and more efficient without sacrificing quality. We’re also being thoughtful about technology. There’s so much buzz around AI and automation, but we’re not chasing every new idea—we’re looking for tools that help our franchisees and teams improve profitability and the guest experience in real, measurable ways. As we go into 2026, there’s plenty to be excited about. Catering is growing as people return to office gatherings and family celebrations, and being named to Entrepreneur’s Franchise 500 gives us great momentum for growth. We see opportunities to expand in key markets and attract multi‑unit operators who share our values. It’s a challenging environment, no doubt, but we believe that by staying true to our roots—great BBQ, genuine hospitality—and pairing that with smart innovation, Sonny’s BBQ is set up for a strong year ahead. We’re seeing the pendulum swing back across a few categories. After years of a focus on plant-based options, we’re seeing a return to meat. Dishes like bone marrow and sweetbreads are trending, and protein is the buzzword of the moment. In beverage, the story isn’t all about going N/A—it’s about finding balance, with growing interest in lower ABV options as well as alcohol free. For the past five+ years, so much discussion focused on delivery and online ordering, now restaurants are focusing on ways of fostering social interaction, like hosting Mahjong nights or day time chai raves. Restaurants and hospitality groups are leaning into “wellness-as-social life,” creating spaces where guests come to feel good and connect, not just to drink and be seen. Instead of posting up at a bar waiting for a spark, diners are choosing hospitality experiences that blend self-care with community: daytime sound baths, zero-proof cocktail pairings, and coffee-shop DJ sets that feel like a night out without the hangover. It’s the social energy of a lounge meeting the intentionality of a studio, but with food, beverage, and service doing the heavy lifting. For operators, the opportunity is clear: curate programming that attracts like-minded people, extends dayparts, and positions the venue as a lifestyle hub beyond traditional gyms or bars…
From Takeout to Tasting Menus – What 2026 Will Mean for Restaurant Design
What will dining look like in 2026? For some, it’s stepping into an immersive atmosphere that feels like a world of its own. For others, it’s picking up takeout from their favorite restaurant in record time––a habit that has become the norm, with 46 percent of U.S. consumers preferring to ordering online, according to DoorDash’s 2025 consumer trends report. These two distinct paths represent the future of restaurant design. As the industry navigates economic uncertainty, design is evolving to meet a dual priority: offering a memorable and immersive experience to those dining in, without limiting speed and efficiency for those carrying out. In the age of instant gratification and doorstep meals, what used to be an occasional convenience is now a daily necessity that carries real weight in how restaurants operate. As consumer demand for off-premise dining holds strong, we are designing operations to be more fluid. For instance, both new build and renovation projects are prioritizing dedicated pickup areas, streamlined kitchen layouts, and clear separation between dine-in and takeout operations to make the delivery and takeout experience more efficient and reliable for staff and guests. The goal is flexible design; off-premise service should not disrupt the in-restaurant experience, yet it must still meet diners’ expectations for speed and quality. The overall design of the space must be flexible to meet both needs, and shift priorities as needed in a fluid market. The most forward-thinking restaurant operators are finding ways to make convenience feel elevated, rather than transactional. Just because a guest is dining at home, does not mean they want the meal to be any less special than if they were dining in the restaurant. Meals have to be as hot and delicious as if they were delivered to a dimly lit table in a buzzing dining room, so the efficiency of how that dish makes it to the take-out guest must be as carefully executed as if it was ordered with the server. That is where efficiently-designed kitchens and dedicated pick-up areas come in, creating separately working but equally efficient networks from how that carefully considered, chef-prepared meal makes it to the customer, whether they are sitting at a table in the restaurant or waiting at home on the other end of a delivery app. Added touches like a staffed take-out niche and punchy branding on the take-out bags and containers further elevate that experience…
America Is Falling Out of Love With Pizza
Restaurant chains explore strategy changes as sales slow for food-delivery mainstay. The restaurant industry is trying to figure out whether America has hit peak pizza. Once the second-most common U.S. restaurant type, pizzerias are now outnumbered by coffee shops and Mexican food eateries, according to industry data. Sales growth at pizza restaurants has lagged behind the broader fast-food market for years, and the outlook ahead isn’t much brighter. “Pizza is disrupted right now,” Ravi Thanawala, chief financial officer and North America president at Papa John’s International, said in an interview. “That’s what the consumer tells us.” The parent of the Pieology Pizzeria chain filed for chapter 11 bankruptcy protection in December. Others, including the parent of Anthony’s Coal Fired Pizza & Wings and Bertucci’s Brick Oven Pizza & Pasta, earlier filed for bankruptcy. Pizza once was a novelty outside big U.S. cities, providing room for growth for independent shops and then chains such as Pizza Hut with its red roof dine-in restaurants. Purpose-made cardboard boxes and fleets of delivery drivers helped make pizza a takeout staple for those seeking low-stress meals. Today, pizza shops are engaged in price wars with one another and other kinds of fast food. Food-delivery apps have put a wider range of cuisines and options at Americans’ fingertips. And $20 a pie for a family can feel expensive compared with $5 fast-food deals, frozen pizzas or eating a home-cooked meal. Major pizza players are rethinking their businesses. Pizza Hut, Papa John’s, and the parent of Papa Murphy’s are considering potential sales, or other strategic moves. Midsize chains including Blaze Pizza and Mod Pizza have closed locations over the past two years as they work to turn around their brands. California Pizza Kitchen was sold in December to an investor group for under $300 million, according to people familiar with the matter. That is less than the $470 million it sold for in 2011, when the chain went private…
Did You Know?
4 of the Biggest Mistakes Restaurant Operators Make. Avoiding these mistakes is not just about running a tighter ship; it is about preserving the very things that make a restaurant viable over time. Restaurant operators in the casual space rarely fail for lack of effort. Having represented many owners and operators as an attorney, and having spoken with many more, the same avoidable issues, concerns, and patterns appear again and again. In many instances, having experienced counsel in the loop early can prevent problems that many readers may recognize in their own businesses…
Employee Tip
The Slowest Month of the Year: What To Do with Extra Time. We all know January is often the slowest time of the year for restaurants. In 2019, the NPD group found that restaurants often experience more than 10% decline in sales vs. their busiest month (historically June). As restaurateurs find themselves with more time on their hands, why not use some of that time to ensure the longevity of your restaurant? Whether restaurant owners and operators have just one hour, five hours in a week, or 10 hours over the next few weeks, they can make major improvements to their space and operations that will be felt throughout the entirety of 2026. Here are some suggestions should restaurants find themselves with a few extra hours to tackle those projects they’ve been putting off for months…
