Waitress preparing a table

How will restaurants change over the next few years and who will run them?

Waitress preparing a table

The culinary world is changing

As we emerge from one of the most difficult times in restaurant history, everyone is wondering what the future holds. Who are the innovators left standing? What’s their philosophy and how will it bring us into the future? We identified the six Next-Gen Restaurant Operator mindsets through our close watch on the industry, our everyday engagement with operators, and a synthesis across our work over the last 18 months.

Insight:

Both long-standing veterans of the industry and experimental up-and-comers are having to rethink the old playbook.

Insight:

Both long-standing veterans of the industry and experimental up-and-comers are having to rethink the old playbook.

People placing an order at a cafe
- Spencer Rubin, The Melt Shop Profile

“The way you market your brands and the way you acquire customers is going to differentiate the winners from the losers.”

– Steven Halliday Profile

“It's not you who are failing, it’s your brand. You can change your brand if you're willing to acknowledge it needs fixing. Swallow pride. It's not about you—it's about product and customers.”

Change is the only constant

We know the future of restaurants is changing—menus are no longer constrained to the four walls or traditional business models of brick and mortar. Today, new brands can emerge from a home, commissary kitchen, or off-hours restaurant. And when it comes to the next gen operator, you’ll find them exactly where they should be—right at the customers’ fingertips waiting to be discovered, liked, and followed into the new future of food service.

Waitress preparing a table

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