The restaurant industry is on track for significant growth in 2025, driven by resilient consumer demand and innovative dining experiences. According to the National Restaurant Association’s 2025 State of the Restaurant Industry report, sales are projected to reach $1.5 trillion, while employment is expected to hit 15.9 million by year-end.
The report highlights key trends, including a renewed focus on in-person dining, rising employment opportunities, and evolving definitions of value.
Job Growth and Strong Sales Forecast for the Restaurant Industry
With the addition of over 200,000 jobs, the restaurant industry will remain the second-largest private-sector employer in the United States. Michelle Korsmo, President and CEO of the National Restaurant Association, emphasized the sector’s strong fundamentals.
“Industry sales are expected to grow more than 4 percent this year, and employment should reach nearly 16 million jobs,” Korsmo said. “That growth will come from restaurant operators finding the balance of value and experience for consumers and innovating breakthrough efficiency in their operations.”
The positive outlook for the restaurant industry comes despite continued challenges with rising labor and food costs and workforce recruitment struggles.
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Consumers Seek Experience-Driven Dining
Restaurants are increasingly emphasizing hospitality and unique experiences to attract more in-person diners. The report found that 70 percent of consumers are interested in tasting events, while 52 percent are drawn to private chef-led dinners.
“Dining out is not just about the food; it’s about the experience,” Korsmo added.
Operators are working to meet this demand. In 2025, 90 percent of fine dining establishments and 87 percent of casual dining restaurants will prioritize on-site traffic growth.
Loyalty Programs Boost the Restaurant Industry
Loyalty programs continue to influence consumer behavior and drive traffic. Among operators with such programs, 70 percent said they helped boost customer visits.
Consumers increasingly make dining decisions based on loyalty membership, with 61 percent of delivery customers and 54 percent of quick-service patrons citing rewards programs as a deciding factor.
Balancing On-Premises and Off-Premises Dining
While on-premises dining remains a priority, restaurant industry operators and consumers still need takeout and delivery options. Off-premises sales have become a larger revenue driver than before the pandemic.
Millennials and Gen Z consumers are particularly drawn to delivery for its convenience and flexibility. The report found that 82 percent of consumers, including 89 percent of millennials, wanted to order delivery more often if finances allowed.
“Operators are adapting to meet today’s consumers’ wants and needs with an eye to economic pressures, regulatory changes, and rising food and labor costs,” Korsmo said.
The National Restaurant Association’s findings underscore the industry’s resilience and adaptability. As operators continue to innovate and balance consumer demands with economic pressures, the sector is poised for sustained growth in 2025.