This session will examine key trends, growth and outlook for the restaurant industry, touching upon critical issues facing restaurants as the industry continues to recover from the COVID-19 pandemic.

Restaurant sales are back to pre-pandemic levels, but it’s on the back of the highest menu price inflation since 1982. And that’s on top of an expected economic inflation rate of 7% this year. In short, consumers are feeling the crunch – over 60% already say that rising prices have made dining out too expensive.

So, how far off is the “tipping point,” that spot where the price pressures outweigh the value consumers receive? And will it ultimately push down demand? This panel, moderated by industry veteran, Peter Boivin, will explore these questions and address how insight, incentives, and strategy can inspire your guests to act.
This panel will cover:

• How inflation forces restaurants to rethink supply chain and pricing strategies
• Anticipating the “tipping point” when rising costs drive down consumer demand
• Tactics restaurants can use to keep – and win – more guests