With this dumpster fire of a year coming to a close, Bar & Restaurant reached out to our community of chefs, bartenders, consultants, Executive Council members and operators, to hear their thoughts on the year that was, and the year that’s coming.
If you want to hear more about F&B trends, advancements and opportunities for growth in 2022, join us at the Bar & Restaurant Expo (formerly Nightclub & Bar Show) this March! Early Bird tickets are on sale now.
From all of us at Bar & Restaurant, Happy New Year. We hope 2022 brings health, stability, and a bit more sanity than we were able to have the last few years…
Kayla Robison
Chef at Arnolds Cincinnati
FBIC Chef for Bar & Restaurant Expo
What’s something good that came out of 2021?
My BOH team. They are a group of incredibly talented young women who bust their asses off doing 300+ covers on weekend nights.
What do you think the big trends of 2022 are going to be?
I hope to continue to see more diversity in our restaurant community. Exploring different food cultures leads to a more experienced palette, which will lead you to become better at your craft.
Any words of encouragement for people?
Continue making positive experiences for your customers and your staff. That’s what will keep people coming back.
Donald Burns
Founder and CEO of The Restaurant Coach
What’s something good that came out of 2021?
The ability to see that sales hides a lot of sins in a restaurant and that you can make more profits while working less if you know where to look inside your operations.
What do you think the big trends of 2022 are going to be?
Outsourcing more products used in the kitchen will be a smart trend restaurants want to explore. Why dice tomatoes or onions by hand if you can get those items already cut from your vendor? Restaurants will have to challenge themselves to re-examine what they make from scratch and what they make in-house. This may require checking your ego at the door…
Any words of encouragement for people?
Restaurants need to understand that culture has a bigger impact on their long-term success than ever believed. Don’t stop becoming a better leader…invest in your personal development. Restaurants become better when the people in them become better people…that starts with you.
Russ Zito
Associate Professor at the College of Food Innovation & Technology, Johnson & Wales University
FBIC Chef for Bar & Restaurant Expo
What’s something good that came out of 2021?
I know I'm probably going to get smacked for this, but here goes: I really liked the transition in technologies for dining out, and particularly the live menus that were generally linked to via QR code or something similar. The flexibility to subtly change your menu, including descriptions, pricing, layout, and obviously selections, without expensive menu reprints, cheesy textual edits, or God forbid, Wit-Out, seems to be one of the most sustainable and logical things the industry has done in a long time. Plus, all the contact points and surfaces of the classic menu are your own tech device. Offer quality WiFi connections and you now have a directed, closed, marketing loop that allows you to pinpoint repetitive customers without using loyalty systems.
Any words of encouragement for people?
Seek out quality, educated people/staff and treat them well. Offer fair pay and reasonable hours. Promote a sense of community in yours and support your other local businesses.
Christie J. Lawler
Founder at CJL CONSULTiNG
What do you think the big trends of 2022 are going to be?
Low and No-ABV cocktails are going to continue to grow in menu presence and we may even see some cocktail menus featuring non-alcoholic alternatives for some of their cocktail staples. The rise of immunity and wellness booster herbs and spices will also continue to play a larger role in cocktails as consumers are now paying attention to these details. Working leaner (fewer folks multitasking in more areas) is also going to be a trend that continues due to the predicament of staffing shortages, supply chain issues and leaner budgets. Our staffing shortages are not going to end overnight, and the pandemic taught us all how to do more with less in every aspect of our lives. We have evolved into a more thoughtful and diligent industry, and I hope the positive change of shedding light on our weaknesses means that we will only grow stronger together as we continue to rebuild.
Any words of encouragement for people?
Plan ahead! With shortages in both labor and supply, you can mitigate the potential for running out of items by forecasting your needs, planning your ordering in advance and openly communicating with your suppliers and distributors. Simply ask: “What does your supply chain on this product look like six months from now?” Just because it is in stock today or out of stock today – doesn’t mean the case will be the same in a few months.
Brian Duffy
Chef, Consultant, On-Air Personality
Culinary Director for the FBIC at Bar & Restaurant Expo
Bar & Restaurant Expo Advisory Council Member
What’s something good that came out of 2021?
For me, it was the slowdown of life. I spent more time with my family, I traveled and I gained a new patience for life and the industry. 2021 was a very spiritual year for me, as I opened new businesses and sold some other successful concepts
What do you think the big trends of 2022 are going to be?
I see a huge upswing in new concept dining, technology, bigger bolder flavors, better to go packaging (definitely!) and a huge new group of restaurants and concepts coming out of necessity.
Any words of encouragement for people?
Hold steady! Keep your standards and don’t let them go away. We may be doing more delivery and to go food, but make that just as appealing as the foods we’ve served on plates.
Michael Tipps
Co-Founder at Invictus Hospitality
Bar & Restaurant Expo Advisory Council Member
What’s something good that came out of 2021?
Humanity became visibly appreciative of the little things, like getting to see a friend over a beer, and getting to go to sporting events together.
What do you think the big trends of 2022 are going to be?
Music and fun will be trending again in venues. People made cocktails and food alone for almost two years due to COVID-19. Getting out and letting loose will never be taken for granted again, and venues that can create the most “fun” as a trend will, dominate.
Any words of encouragement for people?
Think different. Approach the creativity in your venue like a filmmaker or great storyteller. Remember people want to be entertained, no matter what they say. They want the value of their dollar to be appreciated. Let’s give them what they want.
Greg Newman
Director of Resources at Gorilla Cinema Presents
What’s something good that came out of 2021?
The same as in 2020, the best thing that has come out of all of this is we are getting a good picture of who was serious about hospitality and who wasn't. The people still in this are the innovators and leaders we need right now to help reset this industry.
Any words of encouragement for people?
Take care of your staff first! This is perpetual advice. When your staff knows you care about them as more than just numbers on a spreadsheet, they'll spread that joy to the customer experience and sales will follow!
Nikhil Kundra
Founder & CEO at Partender.com
Bar & Restaurant Expo Advisory Council Member
What’s something good that came out of 2021?
So many good things! A wonderful ascent of more women in leadership positions. A huge new focus on culture and the importance of taking care of our staff. The realization that you can grow revenues if you invest in simple tech solutions.
What do you think the big trends of 2022 are going to be?
An understanding and widespread adoption of technology. Valuing efficiency and resourcefulness across the board. A focus on to go, including alcohol, outdoor dining, outdoor ambiance and entertainment. And continued supply chain and labor shortages – so invest in yourself and your team!
Any words of encouragement for people?
Profits over revenues will help you sustain and be in business longer. Invest in simple technology. And remember to express daily gratitude and spend time with your family & loved ones (even after we get back to normal and start booming) — you never know how long you'll have them for, pandemic or not.
Chip Klose
Founder of Chip Klose Creative
What do you think the big trends of 2022 are going to be?
We've been capturing data for the past three decades, but what we haven't had is a system to put that data into action. Companies like Sevenrooms, Wisely, PopMenu, and Toast are providing revolutionary products and services that allow operators to do something with all the information. This, more than anything else, is going to reshape our industry in the year ahead.
Any words of encouragement for people?
Embrace technology and let it help you build a more profitable restaurant. There are tools out there to help operators drive more revenue, manage expenses, and provide a better overall customer experience. Don't ignore them!
Adam Orman
Co-Founder of L’Oca d’Oro
What’s something good that came out of 2021?
We wanted to diversify the way we hire and then realized it was going to be difficult to find staff. We had some success finding employees through Refugee Services of Texas and Multicultural Refugee Coalition. It's meant that we've worked with caseworkers, translators and are figuring out how to best support our new employees, a difficult but special process.
What do you think the big trends are going to be in 2022?
We hope that the momentum of the Raise the Wage Act and the labor shortage and inflation and newly empowered employees will finally bring an end to the exploitative tipped minimum wage. Restaurants need to be honest about what it costs to provide for their people and help us all stay healthy and whole.
What advice / words of encouragement do you have for operators in 2022?
Decide what's important to you, what are the core items that you won't compromise on. Is it something you serve? How you source? How you pay your employees? If you know those, then you can be flexible on everything else when supply chains break down, when inflation strikes, when you find out that a worldwide pandemic will not let you be a restaurant.
Interviews have been edited for length and clarity.
Bar & Restaurant Expo (formerly Nightclub & Bar Show) is a live, in-person event held March 21-23, 2022 at the Las Vegas Convention Center. Early bird registration is open now. Click here get your tickets now!
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