“The fundamentals of the restaurant industry are strong, and operators are optimistic about the year ahead,” said Korsmo. “Industry sales are expected grow more than four percent this year, and employment should reach nearly 16 million jobs. That growth will come from restaurant operators finding the balance of value and experience for consumers, and innovating breakthrough efficiency in their operations.”
Expanding the definition of value
In 2025, the meaning of “value” to the dining consumer will extend beyond price to include a mix of experience, hospitality and affordability. Research highlights that welcoming environments and socialization are key motivators for consumers. To address this demand, restaurant operators must strike a balance between offering value-based pricing while ensuring cleanliness alongside a friendly, approachable staff.
The emphasis on experience also extends beyond customer service to the unique ways restaurants engage diners. Seventy percent of consumers expressed interest in tasting events, 52 percent in private dinner events with a chef, and 50 percent in cooking classes at a restaurant. These preferences illustrate the growing importance of innovative, hospitality-driven dining, where restaurants are not just places to eat, but spaces for entertainment, education, and community-building.
Loyalty programs are also providing value for both the operator and the consumer. Among operators with such programs, 70 percent say they helped boost customer traffic. For consumers, being a member of a loyalty program is a growing factor when choosing a restaurant. Sixty-one percent of delivery customers, 54 percent of quickservice patrons, and 41 percent of tableservice diners indicate that being part of a rewards program influences their dining choices.
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Consumers and operators crave more in-person dining; takeout and delivery also top of mind
In 2025, the restaurant industry is navigating a dual focus as both on-premises and off-premises dining continue to meet distinct consumer needs. Consumers are eager to dine out more often, which aligns with operators’ goals, as 90 percent of fine dining operators and 87 percent of casual dining operators think an increase in on-premises business will be important to their success this year.
Click here to download the 2025 State of the Restaurant Industry report, supported by Sage.
