Home / State of the Restaurant Industry report measures virus' impact on business
New research looks at how restaurants and consumers were changed by the events of 2020 and the year of transition ahead.
The National Restaurant Association’s 2021 State of the Restaurant Industry report addresses the devastating impact of COVID-19 on the restaurant industry, documents the altered operational landscape, and captures consumer sentiment, influences and intentions for the coming months.
It also explores several crucial areas in which the pandemic forced restaurateurs to pivot and adapt, quickly adopting contactless technology, shifting most service to off-premises and outdoor dining, and adjusting labor levels and menus.
Based on data from responses to the Association’s survey of 6,000 restaurant operators across all industry segments, and a survey of 1,000 adult consumers, the report delivers impact data on sales and traffic, operational trends, food and menu trends, and workforce trends along with consumer purchase preferences and intentions.
The report offers a comprehensive and sobering look at the damage the pandemic caused the industry and millions of its employees nationwide. Several key findings:
The report offers extensive analysis on trends in several areas:
“Our research shows a clear desire among consumers to enjoy more on-premises dining at restaurants than they have been able to get during the pandemic,” says Hudson Riehle, the Association’s senior vice president of Research. “We’ve also found that even as the vaccine becomes more available and more customers can return to restaurants, they’ll continue to want the expanded off-premises options going forward. Both will continue to be key for industry growth.”
The report is free to Association members and nonmember restaurant operators; nonmembers may purchase it for $149. Click here to access the report.