The restaurant industry is evolving rapidly in 2025, driven by economic pressures, shifting consumer behaviour, and technological innovation. For restaurant operators, managers, and investors, staying informed with reliable, up-to-date restaurant industry statistics is more important than ever.
From staffing and technology to inventory and profitability, these data-backed insights are key to making smart, strategic decisions. This article compiles a list of the most relevant restaurant statistics for 2025, offering a comprehensive snapshot of the industry today with a spotlight on how effective inventory management is shaping success.
Industry Overview: Size, Revenue & Growth Trends
The global foodservice market is on a strong growth trajectory, reaching $3.09 trillion in 2024 and is projected to surpass $4.1 trillion by 2033. According to the National Restaurant Association in the United States, restaurant and foodservice sales topped $1.5 trillion in 2023, with a forecast of $1.6 trillion by the end of 2025.
Sales have surged 82% since 2020, demonstrating a strong post-pandemic recovery. Employment is also rebounding, with 15.9 million jobs expected to be filled in the restaurant sector by the end of 2025. Despite the growth, profitability remains tight: top-performing restaurants report net profit margins near 10%(New York University, 2024), while the average across the industry still hovers between 3 and 5%.
These restaurant industry statistics reveal a sector full of opportunity, but it is still facing ongoing operational pressure.
Customer Behaviour & Dining Preferences
Consumer dining habits continue to favour convenience, sustainability, and unique experiences.
- 50% of U.S. adults used a food delivery app in the past year.
- 58% prefer ordering through delivery apps offered directly by local restaurants. 99% of restaurants now offer at least one digital ordering platform
- 70% say events like tastings and live demos boost their loyalty. 52% of consumers participate in restaurant loyalty programs (National Restaurant Association's 2024 Restaurant Technology Landscape Report).
These statistics highlight critical opportunities for restaurant operators to meet guests where they are, both digitally and in person.
Technology Adoption in Restaurants
Technology is transforming everything from back-of-house operations to customer interactions. A growing number of restaurants now rely on integrated systems to streamline operations and enhance guest satisfaction. According to TouchBistro:
- 63% of restaurants use cloud-based POS systems.
- 34% still rely on legacy software.
What sets modern systems apart is their ability to connect inventory, labour, sales, and guest data, making them indispensable for profitability.
Modern POS platforms and back-office solutions that integrate with Sculpture Hospitality's inventory management tools, benefits are extended further. They allow restaurants to automate inventory tracking, get real-time variance alerts, and access detailed performance reports.
Digital ordering has become the norm, with 85% of Gen Z and 82% of millennials preferring contactless, mobile options (PYMNTS). Many Sculpture-compatible platforms support this functionality directly, enhancing both efficiency and customer satisfaction.
On the operational side, automation and artificial intelligence are gaining momentum. A report by the National Restaurant Association revealed:
- 47% of restaurants plan to increase automation to address staffing shortages.
- 94% of restaurant managers say AI tools are key to remaining competitive, especially in areas like scheduling, ordering, and inventory forecasting.
- 76% of restaurants use real-time sales and guest data to personalize loyalty incentives and boost both engagement and repeat visits (Smooth.tech).
The key takeaway: integrated, data-driven technologies are no longer optional; they’re essential for efficient operations and future-ready growth.
Labour & Staffing Insights
Despite industry growth, workforce issues remain a major concern. According to the National Restaurant Association, 70% of operators are struggling to fill positions, with turnover rates remaining high at 75 to 80% annually.
To address this, many restaurants have raised wages, with the median hourly wage for servers reaching $14.92 in mid-2024. Yet despite efforts, 78% of restaurants still carry pandemic-era debt, and 81% of workers cite better pay as a key reason they would switch jobs. However, retaining help requires a focus on proper training, culture, and career development.
Inventory Management Statistics: A Hidden Driver of Profitability
Inventory management is one of the most overlooked yet critical factors in restaurant operations. Improper tracking can eat away at profits through waste, theft, and poor forecasting. On average, bars lose 10 to 20% of their inventory each month due to overpouring, theft, or spoilage.
Shockingly, 75% of all inventory shrinkage is caused by employee theft, and food costs typically account for 28 to 32% of total revenue. Without strong controls, these figures can devastate the bottom line.
75% of restaurants struggle to maintain profitability due to poor food cost management. However, weekly audits and modern inventory tools can improve margins by 2 to 10%. Clients often report a 7 to 15% boost in sales and up to a 15% reduction in shrinkage after implementing tech-driven inventory systems.
Sustainability & Waste Reduction
Food waste remains a major environmental and operational challenge. Globally, one-third of all food is wasted, totaling over $1 trillion annually and contributing to 8–10% of greenhouse gas emissions. In the U.S. alone, 60 million tons of food are discarded each year.
Customers are paying attention. 91% say they actively prefer businesses working to reduce food waste. On the operations side, 42% of restaurants are using software solutions to track and minimize waste. These statistics highlight why sustainability is an essential part of the modern restaurant industry.
Profitability Benchmarks by Restaurant Type
Profit margins vary widely depending on the restaurant category. Quick-service restaurants tend to report net profit margins between 4% and 6%, while full-service establishments often average between 2% and 4%. Cafes, bars, and other niche formats fall somewhere in between.
The cost of goods sold (COGS) typically runs 30 to 35% of revenue, and most restaurants aim for a gross margin of 65 to 70%. Efficient labor and inventory management are essential to staying on target.
Looking Ahead: Forecasts & Key Takeaways
The restaurant industry is expected to grow by 4% in 2025, according to the National Restaurant Association, and 40% of operators anticipate stronger performance this year.
To succeed, restaurants should prioritize:
- Investing in modern inventory tools, such as Sculpture Hospitality's bar systems
- Leveraging integrated technology to enhance and improve guest experience and efficiency
- Supporting and retaining staff with better pay and working conditions
- Meeting the sustainability expectations of modern diners
With the right data, tools, and strategy, restaurant owners can stay competitive and profitable through 2025 and beyond.
