Restaurants are set to continue their growth by focusing on building a future-ready workforce and embracing technology, according to National Restaurant Association President & CEO Michelle Korsmo. Speaking at the annual National Restaurant Association Show in Chicago, Korsmo emphasized the importance of investing in people and adopting technologies that enhance the restaurant experience.
“We should celebrate the nearly 16 million people who make up this workforce. The competition for talent is fierce. It’s not just about filling jobs; it’s about inspiring people to choose this industry, to see it as a career that offers purpose and fulfillment,” said Korsmo.
The association's 2025 State of the Restaurant Industry report indicates that 60 percent of food service employees are under 35. This demographic seeks more than just financial compensation; they desire community and workplaces that focus on developing team potential, offering flexibility, and utilizing technology to improve both employee and customer experiences.
Korsmo pointed out programs like ProStart, which provide high school students with hands-on culinary and business experience, preparing them for leadership roles in the industry.
Addressing efficiency, Korsmo stated: “Gone are the days when restaurant operators could simply balance the checkbook at the end of the month to know if they were profitable. Today, meeting the demands of the modern restaurant environment requires a whole new level of insights and tools.”
She highlighted that leveraging technology is crucial for gaining a competitive edge. According to Korsmo, 83 percent of restaurant operators believe technology provides a clear advantage, with four in ten reporting direct improvements in customer satisfaction due to tech investments.
As labor and food costs rise, improving efficiency becomes vital for profitability. Korsmo noted that consumers still value dining experiences highly, with projected sales reaching $1.5 trillion this year across all industry segments.
Korsmo concluded by urging restaurant operators to actively participate in advocacy efforts for their industry.
