Despite continued curveballs and the challenges from 2020/2021, many restaurant owners/operators are feeling either very optimistic (30 percent) or cautiously optimistic (60 percent) about their outlook for 2022, as they implement strategies that will change experiences for both diners and staff – according to a December 2021 report from Popmenu.
To provide deeper insight into the current and future restaurant landscape, Popmenu conducted a nationwide survey of 415 U.S. restaurant owners/operators in the fall of 2021 and compiled the findings in a report filled with must-know trends, real-life examples and a few surprises.
The report is titled “Doubling Down on Digital: Restaurant Trends to Watch in 2022," and it can be viewed here.
Some of the key findings include:
- The labor shortage is starving restaurant sales… literally – A total of 71 percent of restaurant owners/operators estimate that they lose $5,000 or more per month due to the hospitality talent deficit; 37 percent lose $10,000 or more per month.
- Restaurants will expand operations in 2022 – 28 percent of those surveyed anticipate opening a new restaurant location or concept in 2022. Diners can also expect to see more ghost kitchens.
- Restaurants will show workers the money – 82 percent of those surveyed plan to increase compensation for workers, from raising the minimum wage and offering signing and retention bonuses to implementing a new tipping option for kitchen staff.
- Restaurants will raise menu prices – Nine in 10 restaurant owners/operators plan to increase menu prices as they grapple with growing supply shortages and costs.
- Restaurants will step up their digital game to attract and serve guests – After experiencing increased sales and efficiency through tech usage this year, 51 percent plan to automate more online operations over the next 12 months while 41 percent plan to automate more on-premise operations.
- Restaurants will serve up comfort and convenience – Nearly half of restaurant owners/operators will place a greater emphasis on comfort food (and healthy food) while 26 percent say they will offer more alcohol to go and 29 percent will offer outdoor dining year-round.
- Restaurants will get more personalized in guest outreach – Leveraging digital data on guests’ preferences and behaviors, nearly 40 percent will boost investments in marketing and loyalty programs and offer more customized ordering experiences.
- More Automation – A total of 51 percent of restaurants plan to automate more online operations in 2022 while 41 percent plan to automate more on-premise operations.
Adoption of Automation Will Accelerate in 2022
“Technology became an even more powerful ally to restaurants when COVID hit and seemingly temporary solutions quickly became core to operations,” said Brendan Sweeney, CEO and co-founder of Popmenu.
Sweeney added, “Our study shows that adoption of automation will accelerate in 2022 as restaurants respond to rising market demand and a taxing labor shortage and position themselves for future growth. Diners can expect more tailored, digitally-enabled experiences built for convenience while restaurant owners and operators can expect competitors to turn up the volume on search engine optimization, data-driven marketing and on-premise tech.”
For the report, Popmenu surveyed 415 restaurant owners/operators across the United States in October 2021. The survey was anonymous and included a representative sample of various restaurant segments.Popmenu specializes in transformative online and on-premise technologies that help restaurants increase brand visibility, guest engagement, revenue and profitability.
To learn more about Popmenu, visit get.popmenu.com.
Plan to Attend or Participate in
Bar & Restaurant Expo, March 27-29, 2023
To learn about the latest trends, issues and hot topics, and to experience and taste the best products within the bar, restaurant and hospitality industry, plan to attend Bar & Restaurant Expo, March 27-29, 2023. Visit BarandRestaurantExpo.com.
To book your sponsorship or exhibit space at Bar & Restaurant Expo, contact:
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