Tim: The general consensus from the manufacturers and national accounts I’ve talked to and at the conferences I’ve attended is that the industry will start to stabilize by 2023. But that doesn’t mean there’s no hope for this year. The forward-thinking operators who’ve learned to adapt are thriving. Some are even achieving record revenue.
If you stick to doing things the way you’ve always done them, you might struggle to get to 2023. But if you plan ahead, remove silos, and work to strategically scale back your menu, you could have a great 2022.
Don: Throughout the pandemic, culinary teams have been building their recipe library. They have exciting LTOs and menu items in the pipeline ready to go when the industry recovers. We’re not out of the woods, but bold, new flavors are on the horizon.