National Restaurant Association
Vice President and Chief Economist

Topics: Industry trends, forecasting, opportunities and challenges

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Bruce Grindy National Restaurant Association Download high-resolution photo

A leading analyst of economic trends affecting the restaurant industry, Bruce Grindy brings years of professional expertise and industry knowledge to the field of restaurant economics.

Grindy oversees the National Restaurant Association's economic analysis of the restaurant industry on the national, state and local levels. He is lead economist for the Association's "Restaurant Performance Index," an industry barometer based on a nationwide monthly survey of restaurant operators. Grindy also produces Restaurant TrendMapper, the Association's Web-based source for real-time analysis of industry trends. He also writes "Restaurant Economic Trends," the monthly newsletter of the Association's research department.

An accomplished trend-tracker, Grindy offers audiences useful insights for today with an eye toward tomorrow. Prior to joining the Association in 1997, Grindy was an economist at the Regional Economic Studies Institute in Towson, Md. He received a master's degree in economics from the University of North Dakota and a bachelor's degree from Concordia College in Moorhead, Minnesota.

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