FSR December 2022

THIS TIME THREE YEARS AGO, few could have fathomed what 2020 would bring—and that its effects would reverberate so far and wide. With any luck, the incoming year will be far less tumultuous, but even with Covid (mostly) in the rearview, a possible recession looms ahead. That’s why it’s just as critical now, as always, for operators to stay ahead of the curve and keep innova tion top of mind, whether that’s updating in-house tech, expanding benefits for staff, or even pursuing new menu trends. The future will always be uncertain, but with these 18 predictions from nine industry experts, restaurants can have a better view of what lies ahead, even if that landscape is, as always, subject to change. NEW YEAR FOR THE From hybrid menus and electrical equipment to regenerative agriculture and ‘chaos cooking,’ here’s what restaurants can expect in 2023. BY AMANDA BALTAZAR 18 TRENDS

DECEMBER 2022

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