IT Career Trends

I have one more big restaurant trends piece to post before the holidays, where I gather the thoughts of operator executives around the industry to offer a glimpse of what's ahead and what they're doing now, as I have for the last few years. I'll share that story in the next day or so, but for now, here is a preview of some of the insight, from TGI Fridays CEO Ray Blanchette: "We're seeing a massive generational shift not just in what people eat, but how they choose where they eat and why. Social media has become the primary discovery channel, with guests increasingly trusting influencers and AI recommendations over traditional advertising. This is raising the bar dramatically. When influencers showcase elevated experiences, guests expect more, and brands need to deliver something truly worth the investment. They're looking for atmosphere, energy, and experiences that elevate their mood and make ordinary moments feel extraordinary. The brands that understand this shift and lean into cultural relevance, becoming part of everyday conversations and celebrations both online and by word of mouth, will capture share and loyalty. The smartest investment any operator can make right now is in their people and culture. At Fridays, we’ve built our reputation on hiring exceptional people, developing strong training programs and creating pathways for growth, all while encouraging team members to bring their authentic selves to work every shift. When our teams feel valued and empowered to let their unique personalities shine, that energy transfers directly to our guests. This is something we recognize at our locations across the world where our signature flair thrives, and guest connections are stronger than ever."

Are store openings making a comeback, or is the future still digital? After years of predictions that physical stores were finished, 2025 is telling a different story. According to CBRE, store openings in the US actually outpaced closures in 2024, with net growth led by value retailers, specialty food, and experience-focused concepts. In the GCC, new mall expansions and pop-up activations remain on the rise, with UAE retail sales projected to reach $63.6 billion by 2025 (Dubai Chamber of Commerce). Why the shift? Consumers want more than transactions. From Gen Z to Boomers, shoppers are seeking experiences, whether it’s in-store events, live demonstrations, or interactive tech. Gen Z is surprisingly pro-physical: A 2024 NRF study found that 81% of Gen Zers prefer to shop in stores for fashion and beauty, valuing instant gratification, social interaction, and immersive brand storytelling. Millennials still drive online spending but now use stores for pick-up, returns, and brand discovery. Older generations favor physical for trust and service, but even they are using retailer apps for loyalty and convenience. E-commerce sales, on the other hand, continue double-digit growth, especially in categories like electronics, home, and health. “Hybrid” shopping, think click-and-collect, QR code browsing, and virtual store assistants, is becoming the new norm. Is this retail renaissance a sustainable shift or simply a response to post-pandemic fatigue and novelty? As customer expectations evolve, the future may belong to brands that blend the best of both worlds. How has your own shopping behavior changed? Are you visiting stores more, and what’s drawing you in? For retailers, what’s actually working to get people off their phones and into physical space? Share your thoughts, stories, or predictions for the future of retail. #retailtrends #consumerinsight #shopping #storeexperience #futureofretail

The hospitality industry is heading into a decade of serious transformation. These aren’t just trends. They are structural shifts that will reshape how kitchens operate, how teams are led, and what it takes to stay relevant. After 30 years in professional kitchens, I’ve seen a lot change. But what’s coming now is different. This time, survival will depend on our ability to adapt. Labor shortages are not temporary. The next generation of chefs expects more from leadership balance, respect, purpose. The old-school mentality of burning out your team to prove toughness no longer works, and it never really did. Kitchens that don’t evolve their culture will struggle to attract and retain talent. Technology is becoming part of every kitchen. Inventory systems, prep automation, data-driven costing these tools aren’t gimmicks. They’re the new standard. If it helps you run a more efficient, consistent, and profitable operation, it matters. Sustainability will no longer be optional. Guests notice waste. So do investors. From how we source to how we manage scraps, kitchens will be held accountable. Ingredient costs aren’t the only thing at stake reputation is on the line. Leadership models are changing. Chefs are no longer just the strongest cook on the line. They are mentors, culture-setters, problem-solvers. The loudest voice in the room isn’t always the most effective. Respect is no longer earned through intimidation it’s built through consistency, fairness, and clarity. Menus are tightening. The idea that more items means more value is outdated. Smart menus are seasonal, streamlined, and built for quality over quantity. Precision matters more than variety. The industry isn’t dying. It’s evolving. And that evolution is an opportunity for better kitchens, better careers, and better food. To those of us who have been in it for decades: we have to lead this change, not resist it. And to those just starting: you have a real chance to help define what the next decade of hospitality looks like.

If you want a sense for what's in store for restaurants in 2025, have a look at what the two most successful, innovative QSR brands are doing today (screenshot below). We ended 2024 on a note of cautious optimism - folks saw traffic and sales go positive after 8 months of bad news, discounting, and bankruptcies. While it's clear trends are moving in the right direction, there is still a lot of work ahead for restaurants to win back the the hearts and minds of a consumer base that's still grappling with the effects of inflation. In times like these, I reflect back on the lessons I learned from the myriad conversations we had with restaurant leaders over the last 6 months: 1️⃣ Find innovative, non-obvious ways to squeeze out costs while also improving the guest experience. It's the little things - like moving from ramekins to sauce packets - that free up your team to spend more time engaging guests while also reducing packaging costs. James McGehee at Dave's Hot Chicken 2️⃣ Double-down on fast growing channels to supplement revenue growth. Catering is back and will be a larger growth driver in 2025. Invest in the menu, tools, and team to seize the opportunity. Jessica Serrano at DIG. 3️⃣ In an era where new guest traffic is fickle / hard to come by, relentlessly focus on optimizing guest retention. We've seen one brand leverage data to achieve +22% increase in orders from repeat guests, offsetting a MSD decline in new guest traffic over the course of 2024. 🥪 Deric Rosenbaum at Groucho's Deli 4️⃣ Casual dining can still differentiate on service and quality. With inflation and the rise of delivery, the lines are blurring between QSR, fast casual, and casual dining. But casual dining brands still have something that the other sectors don't: experience. Make service and experience part of your guest's "value equation" - and market to that differentiation - to maintain positive comps. Ricky Richardson at Eggs Up Grill 5️⃣ Bridge the gap between marketing and tech. The restaurant consumer experience is increasingly digital, and it's clear that a) marketing and tech need to be increasingly collaborative to seize the opportunity; b) you need an expert who can map the digital guest journey and optimize for conversion in more crowded / noisy digital world; c) the experience between offline and online engagement with your brand / food needs to be seamless. Scott Landers, P.E. at Figure 8 6️⃣ Merchandising, merchandising, merchandising. Value is not just about price. it's cost + speed + experience. To optimize for value, be intentional with how you set prices and the amount of choice you give consumers in engaging with you. If needed, limit modifiers, comment boxes, even the menu itself to the items that best fit the guest needs and cost profile associated with a particular channel. Jared Cohen at Protein Bar & Kitchen. These are just a handful of lessons I learned in the close to 2024. Excited for what 2025 brings for the industry.

2025 is just a week away, and all I can think about is what’s next for F&B spaces. What new trends will shape the industry this year? Last year, I traveled across Europe, the Middle East, Southeast Asia, and China, exploring over 100 cafes, restaurants, and bars. Each space brought fresh inspiration in its own way. But here’s the truth: as interior designers, trends don’t simply land in our laps. We shape them—guided by the menu, the vision, and a deep understanding of the local diner’s preferences. So while no one knows exactly what 2025 will bring, here’s what I believe will leave a lasting impact: 🔹 Multi-Themed / Vibe Spaces Why settle for one vibe? Imagine brunching in a tropical corner and sipping cocktails in a cozy, industrial-chic bar—all under the same roof. Multi-vibe spaces are more than design—they’re an invitation to explore, linger, and come back for more during various day parts. 🔹 The Rise of Micro-Dining Compact spaces are taking over. Restaurants are redefining how small spaces can create big experiences. From intimate seating to hyper-efficient layouts, micro-dining isn’t just for QSRs anymore—it’s becoming a key player in the casual dining segment. 🔹 Whimsical Themes with Local Stories Think counters inspired by India’s vibrant truck art—the bold colors, cheeky slogans, and intricate patterns instantly creating familiarity and joy. These playful yet rooted designs turn ordinary spaces into unforgettable destinations. 🔹 Ceilings That Steal the Show Gone are the days of plain or raw ceilings. Bold designs, suspended elements, or intricate patterns are making diners look up—and remember the space long after they leave. Do not ignore Ceiling as as design element that can add to the vibe 🔹 Co-Branded Outlets and Smarter Kitchens Shared real estate is the new efficiency. One kitchen, multiple brands—operating as both online and offline hubs.Maximizing real estate and team efficiency is the key to success. 🔹 Legacy Brands Will Evolve or Fade Iconic brands will have to reinvent their spaces to stay relevant. Fresh, bold designs aren’t just an upgrade—they’re survival. Legacy brands that don’t evolve, risk being left behind in an ever-changing landscape. 🔹 Embedded Technology for Seamless Dining AI-driven ordering systems, smart inventory management, and even kiosks with facial recognition (like KFC Beijing) are transforming how we think about efficiency. The future isn’t just high-tech—it’s personalized. The truth is, no one can predict exactly which trend will dominate. Sometimes, the most impactful designs come from breaking away from the norm—doing the unexpected. It’s about being bold enough to go against the grain. Instead of leaning into minimalism, why not embrace maximalism? Sometimes, creating something extraordinary means rewriting the rules and starting your own trend. What trends do you think will take over this year? Let’s chat in the comments! #DesignForTheFuture #RestaurantTrends2025 #F&BSpaces

Generation Z & Alpha have torn down the walls of the limited service restaurant. It's no longer a four-walled, brick-and-mortar brand experience for them. Their first, and maybe only, interaction with your brand is now DIGITAL. I walked into a fast casual restaurant recently. The food? Fire. But the dining room? Gone. In its place where used to be booths and barstools were two wall-mounted kiosks, a shelf stacked high with pickup orders, and an unstaffed transaction counter with one POS. This isn’t a fluke. It’s a full-on transformation: 📉 The data from the recent NRA report backs it up. According to a new report, a staggering 8 in 10 consumers now order meals to eat off-premises—via delivery, pickup, or drive-thru. Nearly 70% of Gen Z and Gen Alpha prefer not to dine in at all, citing speed, convenience, and flexibility as core drivers. (read more here: https://lnkd.in/enWe_B6F) These two generations grew up with Uber Eats and mobile ordering as standard fare. Their first “restaurant memories” didn’t include crayons and menus—they were made on couches, in backseats, and at soccer practice. And now? That’s where they want to keep eating. 🪦 RIP: the dining room in QSR and fast casual spaces. I'm coming out of mourning, and I'm now looking ahead to a new normal. This change does not need to be painful. Why? Because the consumer told us what they want: ✔️ Speed without compromise ✔️ A personalized, mobile-first experience ✔️ Restaurant-quality food, but on their own terms Winning fast casual brands listened and got ahead of this trend during the pandemic and after. According to Restaurant Dive, Chipotle’s “Chipotlane” drive-thru-only models outperform traditional stores in both sales and margin. And Sweetgreen’s new digital-only “Infinite Kitchens” are being rolled out nationwide, focused solely on app and third-party ordering. No tables. No trays. No apologies. The question is no longer whether we should design for off-premises. It’s: What are we still doing that makes people wait in line? The brands that win in this new era will: 💡 Engineer drive-thru + pickup-first locations. 💡 Invest in digital UX like it’s their storefront. 💡 Re-evaluate and repurpose their existing real estate portfolios. 💡 Rethink what “hospitality” means when the guest never enters the building. The dining room isn’t gone from everywhere and every occasion, but for limited service, it’s now optional. Let’s stop clinging to the idea of the dining room as a sacred space. It served its purpose, but the old way of thinking is already obsolete. But today’s guests are mobile, digital, and wildly efficient. If we listen closely, they’re telling us what they want. Loudly. Let’s build for that, shall we? #restaurantindustry #qsr #fastcasual #genz #genalpha #offpremises #restaurants #innovation #futureofrestaurants

There’s a quiet transformation underway that deserves louder conversation. What’s shaping the future of retail isn’t a single trend; it’s the collision of economic pressure, population migrations, generational values, and evolving customer expectations. And it’s happening now. -Average U.S. home prices are up 28% since 2020—now $436,800 vs. $420,800 just four years ago—while incomes have only risen ~5%, putting major pressure on discretionary spending. -Over 4 million people have relocated out of high-cost states since the pandemic, often into secondary markets with fewer high-end retail footprints, forcing a rethink on where stores belong. -The U.S. birth rate has fallen to 1.62, well below the 2.1 replacement rate. Fewer births mean a long-term decline in demand for categories like diapers, kidswear, toys, and even back-to-school. -Nearly 25% of U.S. children now live in single-parent households. This often means tighter time, money, and convenience needs, factors that shape everything from store format to marketing tone. -3,200+ stores closed or repositioned in Q1 2024 alone, a reflection of shifting traffic patterns, channel mix, and misaligned store strategies. -Gen Z and Gen Alpha (the youngest shoppers) are digitally native, purpose-driven, and more skeptical of traditional retail tactics. Winning their loyalty will look very different from what it did with millennials. None of this is cause for panic, but it is cause for reinvention. Retailers that will lead in this new era are already taking action: -Rethinking their real estate strategy—where people live, not where they used to shop -Investing in talent at all levels, store teams, buyers, planners, digital, and supply chain -Delivering value propositions built around current customer realities: affordability, convenience, sustainability, and community -Treating strategy like a living document, not a dusty playbook A smart merchant once told me, “The brands in trouble are the ones looking in the rearview mirror.” Replication is not a strategy. We are at a fork in the road, and as Yogi Berra said, “When you come to a fork in the road, take it.” The only question is: Which direction moves your business forward? These are curious times, and I would be interested in hearing thoughts on how to move a business forward, finding success, and remaining relevant with the customer. Kevin Finnegan kfinnegan@grnlowcountry.com www.grnlowcountry.com

The latest Job Openings and Labor Turnover Survey (JOLTS) offers mixed signals for the restaurant and lodging labor market. On one hand, job openings in the accommodation and food services sector fell sharply from a revised 825,000 in March to 690,000 in April—the lowest since January 2021. This decline suggests businesses are becoming more cautious in posting new positions amid economic uncertainties. Notably, current openings are well below recent averages: 1.41 million in 2022, 1.10 million in 2023, and 889,000 so far in 2024. That said, this represents only a single month of data, and it will be important to monitor whether job postings recover in May. On the other hand, despite the caution noted above, hiring activity accelerated. Businesses in the sector hired 852,000 workers in April, up from 746,000 in March and marking the strongest pace since January 2024. At the same time, total separations rose from 708,000 to 809,000—the highest in 13 months. As a result, net hiring reached 43,000 in April, slightly improving on the 38,000 net gain in March.   Quits in the accommodation and food services sector rose from 602,000 in March to 633,000 in April, marking a 14-month high. While quits have generally trended higher year to date, the overall quit rate has cooled notably compared to the elevated levels seen two to three years ago during the “Great Resignation.” In fact, quits in the sector now align with the pre-pandemic average of 633,000 recorded from 2017 to 2019. Meanwhile, across all nonfarm payroll sectors, quits edged down from 3.34 million in March—a 10-month high—to 3.19 million in April. Quits in the broader U.S. economy were essentially at the pre-pandemic average of 3.34 million in March, signaling a return to more typical labor market patterns, with the current pace now slightly below that benchmark. In the broader U.S. economy, nonfarm business job openings improved from 7.20 million in March to 7.39 million in April, bouncing back somewhat from a 6-month low. With 7.17 million unemployed individuals in March, this translates to approximately 96.9 unemployed workers for every 100 job openings.   In essence, the labor market is moving closer to a 1-to-1 ration for job openings to the number of people unemployed. While job openings continue to outnumber active job seekers by 226,000, the gap has narrowed significantly as the labor market has cooled notably. For comparison, the ratio of job openings to unemployed individuals was roughly 2-to-1 in July 2021, with just 49.7 unemployed workers per 100 job openings and a surplus of more than 5.84 million job openings compared to available job seekers. For the full National Restaurant Association post on the JOLTS data, see https://lnkd.in/enJu_xrF.

For decades, many restaurant brands measured success by how large and impressive their dine-in restaurants were. Today, the restaurant industry, especially QSR, is increasingly measuring success by something very different: Convenience. Speed. Digital accessibility. Delivery capability. Operational flexibility. I believe one of the biggest long-term transformations happening across the restaurant industry is the evolution away from oversized legacy dine-in footprints toward smaller, more nimble, off-premise-focused operating models. This shift is not simply about reducing square footage. It’s about adapting to permanently changed consumer behavior. The customer today expects: • frictionless digital ordering • delivery accessibility • convenience-driven occasions • speed and reliability • strong off-premise execution Many legacy restaurant models were never designed for this reality. At the same time, some of the fastest-growing newer concepts are being built almost entirely around convenience, throughput, smaller footprints, and operational simplicity from day one. Concepts like 7Brew Coffee demonstrate how streamlined operating models, speed, accessibility, and strong consumer engagement can drive rapid growth without relying on large traditional dine-in footprints. Some of the most successful growth platforms over the next decade will likely be the brands that can successfully preserve the emotional connection and identity of their concept while redesigning the operating model around modern consumer habits. That may include: • smaller footprint restaurants • delivery/carryout-focused units • hybrid formats • more flexible labor models • stronger digital ecosystems • operational simplification and throughput optimization Ironically, I believe digital transformation is not replacing hospitality — it is redefining where and how hospitality is delivered. The challenge for leadership teams is ensuring that as brands become more digitally enabled, they do not lose the operational consistency, culture, and guest connection that made them successful in the first place. The brands that successfully balance convenience, operational simplicity, scalability, and emotional brand connection will likely be the ones that win the next decade. #RestaurantLeadership #QSR #RestaurantOperations #DigitalTransformation #Hospitality #Franchise #Operations #Delivery #MultiUnit #Leadership #7Brew