In this article:
What type of catering technology do your customers want to use?
How restaurant and catering managers are dealing with the labor shortage.
What customers need to feel safe at the restaurant.
Ways customers plan to support restaurants beyond dine-in and takeout.
How customers plan to spend their money at restaurants this holiday season.
2021 State of the Restaurant Industry Report
More than 2,000 restaurateurs and customers share their perspectives taiwan contact number on restaurant technology, managing the labor shortage and their vision for the future of the hospitality industry.
Download the report
Challenges and trends in catering
Restaurant Technology
More and more people, from restaurant employees to customers, are embracing the idea of using technology to automate and streamline operations. This is another trend related to the labor shortage. Once considered a threat to employment , automation technology is now needed to fill gaps and support a lean team.
50% of restaurant operators in the United States and 51% in Canada plan to use some form of automation technology in the next two to three years.
In the United States and Canada, 43% of industry respondents somewhat or strongly agree that adopting new technologies over the past two years has been critical to the survival of their business.
Most customers want to support restaurants by ordering directly from them rather than through a third-party app.
Download the full report for more detailed data and insights into the future of technology in the hospitality industry.
The employees
According to Statista , the number of restaurant employees in the United States decreased by 2.2 million between 2019 and 2020. Due to the number of people leaving the service industry, it is unclear whether the labor shortage is permanent or temporary and, if so, how long it will last.
Staff requirements and expectations should be reconsidered to avoid high turnover, as well as to improve working conditions, salaries and benefits.
Forty-one percent of U.S. respondents and 36% of Canadian respondents say they are currently working with a smaller staff than before.
In the United States (30%) and Canada (16%), managers say they are reducing work hours to ease the burden on their reduced staff and ensure workers have adequate rest time.
The majority of respondents in the United States (59%) increased wages and benefits to attract new employees, while only 34% of Canadian restaurateurs had to do the same.
Download the full report to learn more about what restaurateurs are doing to fill gaps and ease the workload on reduced staff.