Fine-Casual Restaurants
Recent openings like Rye Bunny in DC are betting big on a hybrid model: elevated food, stripped-down service.
Fine dining is loosening its tie. Guests are leaning into nostalgia. Comfort cuisines in a fine setting are up in same store revenue over 10% nationally.
Steakhouses
Turns out, when the world feels uncertain, people order steak.
Menu Strategy
GLP-1 drugs (like Ozempic) are quietly reshaping how people eat and restaurants are adapting fast. Smaller portions, higher protein, lighter builds.
- Protein-forward dishes
- Modular, customizable plates
- Smaller, lower-calorie portions
Off Premise Isn’t Optional Anymore
Dining rooms still matter but to go is important.
Off-premise (delivery, takeout, curbside) now accounts for more than half of restaurant traffic in many cases.
- Menu engineering (what travels well)
- Packaging innovation
- Kitchen workflows built for digital orders
Global Flavors
Global cuisine isn’t new. But now it’s getting more specific.
Instead of “Asian-inspired,” we’re seeing:
- Regional Indian concepts
- New-wave Japanese
- Eastern European influences
Big Money
The restaurant industry is on track to hit $1.55 trillion, with steady demand despite all the chaos.