2022 was a reset year for many in the foodservice industry. With the past few years being full of the unknown, operators and distributors alike worked towards leveling out to a new normal and moving forward with a plan in 2023.


Focus on sustainability

Reducing waste or spoilage across the supply chain was a popular topic for both sustainability AND cost reasons. 9 states have implemented foam container bans.

Consumers are still dining out

Initial inflation shock caused a small dip in visits but this affordable luxury has rebounded despite talks of a recession

Labor and Supply Chain shortages

The industry is still down 750,000 jobs — roughly 6.1% of its workforce — from pre-pandemic levels as of May, according to the National Restaurant Association.
Product availability is better than in the last two years but still below 2019 levels and rising prices of key ingredients. Restaurant owners are creating unique menu offerings using multipurpose ingredients.


Technology continues to advance

Technology made some large advancements in 2022 and will continue make running daily operations more efficient for restaurant owners. Investing in technology to grow business and hit consumers pain points will continue to be important. Technology also helps address the concerns around the labor shortage by making restaurants more efficient.

Digital is key

Consumers will continue to look to digital ordering for quick and convenient dining options while restaurant owners will explore more digital advertising avenues over traditional methods.

Menu refresh

Many operators will be redeveloping their menus in 2023 due to rising cost of goods. Changing consumer tastes and the rise of specific diets should be taken into consideration when redesigning a menu.