FSR December 2022

2023 PREDIC T IONS

rant industry and has been open about his own suicide attempt at age 18. “But there’s still a tremendous amount of work to do,” Sarasin says. “Until we break the stigma that vulnerability equals weakness, there can never be true dialogue. This isn’t about being broken; it’s about dealing with traumatic

events [in a way] that doesn’t hurt people around us or affect our success.” Sarasin would like to see well-known chefs joining the conversation, too. “Peo ple who are up-and-coming idolize big names, [and] if they were open and hon est with their struggles, it would do a huge service to other people,” he says.

WORKFORCE ❻ EMPLOYEES, FIRST AND FOREMOST Within foodservice and other consumer facing sectors, employers are realizing they can’t create good experiences if their staff aren’t happy. “Now more than ever, everyone is rethinking the employee experience across the board. What was once a hus tle is now being scrutinized. It’s not just a money issue; it’s a quality of life issue,” says Joseph Szala, managing director of Atlanta-based restaurant branding firm Vigor. He adds that younger generations want to feel they’re making a difference, while maintaining a work-life balance. “Companies are re-evaluating sala ries and that trajectory upward,” he says. “They are investing in mental health and some of the standard benefits you’d find at a [regular] job.” In addition to traditional benefits, keeping employees comfortable on the job will also become more important. Jeremy Kittelson, director of culinary design firm Ricca Design Studios, says restaurants need to provide simple ame nities like break areas for staff, kitchens with good lighting and temperature con trol, and employee lockers. “Everyone is battling for this resource, which is labor, so the nicer you canmake that environment, the better,” he says. ❼ MENTAL HEALTH MATTERS Depression, anxiety, and burnout are still huge issues for restaurant workers and Keith Sarasin, owner and executive chef at Indian fine-dining pop-up Aatma in New Hampshire, expects even more light to be shed on this issue in 2023. Sarasin, who has battled depres sion, is heartened that the issue is gain ing more attention. Across the country, more industry conferences are devot ing sessions to topics surrounding sui cide prevention, addiction, and anxiety. People are also starting to speak out and create organizations specifically for people in the restaurant industry. Chef Jeffrey Schlissel is using social media to talk about mental health in the restau

DESIGN ❽ MODERN STEAKHOUSES

The old stereotype of dark, moody steakhouses that cater mostly to male cli entele is no more. Michael Parlapiano, managing director of foodservice con sultancy The Culinary Edge, sees a number of modern steakhouses crop up, especially in major metropolitan areas. “These new restaurants like STK are building these opulent dining rooms that cater to both men and women in the overall aesthetic, and it’s not just about tomahawk steaks and big cabernets but lots of different treatments and preparations,” he says. Different cuisines, such as Middle Eastern and Japanese, are appearing on steakhouse menus alongside lighter fare such as seafood and vegetarian options. “There’s a desire for something new in a category that’s been a little bit stale,” Parlapiano adds. ❾ OFF-PREMISES GETS ITS OWN SPACE To drive off-premises orders without disrupting dine-in guests, restaurants are rethinking their spaces. More often than not, this approach involves des ignating a special area for takeout and delivery, whether adjacent to the host stand in the front or near the kitchen in the back. Some operators are even cre ating pickup windows—or side entrances—so consumers and third-party A

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