Expert Insights
August 12, 2026
What’s top of mind for restaurant leaders in 2025? The Restaurant Industry Priority Report—developed by TimeForge and CBS NorthStar—reveals the biggest challenges and focus areas across departments like operations, HR, marketing, and culinary.
Results were presented in a recent webinar co-hosted by David “Rev” Ciancio, Allie Haskell, and Audrey Hogan. Get the key takeaways below or download the report for a complete look at how restaurants can stay efficient, competitive, and future-ready.
Want to watch the full webinar? Contact us! We’ll gladly share the recording.
1. Labor Cost Management Remains a Top Concern – Restaurant operators across the board identified labor costs and staff retention as their top operational priorities. Rising wages and ongoing labor shortages are pushing restaurants to adopt smarter scheduling tools and workforce management systems.
2. AI and Integrated Technology Are a Must-Have – Restaurant IT teams are prioritizing AI-powered tools, system integration, and reliable tech infrastructure. Operators want tech that simplifies workflows, connects seamlessly, and enables data-driven decision-making.
3. Retention and Loyalty Drive Marketing Strategy – Marketing leaders are shifting focus toward guest retention and loyalty programs over new customer acquisition. Personalized experiences and automated campaigns powered by CRM and loyalty platforms are key to long-term growth.
4. Finance Teams Want Real-Time Forecasting Tools – Restaurant finance leaders are emphasizing sales prediction and labor cost visibility. Real-time dashboards and forecasting software are becoming essential for protecting margins and making proactive decisions.
5. HR is Shifting Toward People Ops – Human Resources is moving beyond administration and taking a strategic role in workforce engagement. Top HR priorities include smart scheduling, training programs, and tools to reduce employee turnover.
6. Culinary Teams Are Balancing Innovation and Cost – Chefs and culinary leaders are being pulled between menu creativity and ingredient costs. Data-driven menu engineering and strong supplier relationships are crucial for maintaining quality and profitability.
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Restaurant Workforce Management – Tools and strategies for managing labor scheduling, time tracking, and compliance in restaurants.
Restaurant Labor Cost Control – Methods for monitoring and reducing labor expenses while maintaining service quality.
Restaurant Employee Retention Strategies – Techniques to reduce turnover and improve employee engagement.
Restaurant Scheduling Software – Digital tools used to create and manage employee work schedules efficiently.
Restaurant Technology Trends 2025 – Innovations shaping the future of restaurant operations, such as AI and automation.
AI in Restaurant Operations – The application of artificial intelligence to optimize staffing, forecasting, and customer service.
Restaurant Loyalty and Retention Tools – Platforms designed to increase guest frequency through rewards and personalization.
Restaurant Data Analytics Software – Tools that provide performance insights across labor, sales, and menu metrics.
Restaurant Point of Sale Integration – Connecting POS systems with other back-office tools for seamless data flow.
Restaurant Menu Engineering – The use of data to design profitable and guest-friendly menus.
Restaurant Inventory and Cost Control – Software that tracks food costs, waste, and supplier pricing to protect profit margins.
Restaurant Compliance Software – Solutions that help maintain labor law, payroll, and health regulation compliance.
Restaurant Marketing Automation – Platforms that enable targeted campaigns via email, SMS, and digital ads.
Franchise Restaurant Technology Solutions – Scalable systems for managing operations across multiple restaurant locations.
Hospitality Industry Trends 2025 – Key developments impacting restaurants, from staffing challenges to guest expectations.
Rev Ciancio:
Welcome to the webinar: Your Voice, Your Priorities – Actionable Insights from the Restaurant Industry Priority Report, compiled by NorthStar and TimeForge. Today we’ll break down the top priorities identified in the 2025 report, covering every department in a restaurant—from operations to culinary.
Let’s start with intros.
Allie Haskell:
Hi, I’m Allie Haskell, VP of Client Success and Engagement at NorthStar. I make sure restaurant tech works for operators, not against them, and help teams leverage technology with a smile.
Audrey Hogan:
I’m Audrey Hogan, COO at TimeForge. Our mission is to help people love their jobs more, from the CEO to the sanitation team. We provide tools that support leaders in managing labor, team engagement, compliance, and performance—all backed by AI.
Rev Ciancio:
I’m Rev Ciancio, a hospitality marketing consultant and restaurant owner. I help restaurants grow through digital marketing, branding, and tech. Let’s dive into how this report came together.
Allie Haskell:
Audrey and I wanted to understand what restaurant operators are prioritizing in 2025. So we ran an anonymous survey of over 100 operators representing thousands of locations. The questions were a mix of multiple choice and open-ended, and we categorized the responses by department and role.
Audrey Hogan:
We also cross-checked the data against industry benchmarks. This isn’t just charts and graphs—it’s real insights from real operators about what they’re prioritizing this year.
Operations: Top Priorities
Audrey Hogan:
Operators said their top priorities are:
Labor costs
Recruiting and retention
Guest attrition and soft sales
Streamlining workflows
Efficiency is no longer optional. Rising wages and ongoing staff shortages mean operators must simplify workflows and adopt smarter tools. Labor is the most controllable expense in restaurants, and those who optimize it are ahead of the game.
Rev Ciancio:
Labor costs and retention are closely tied. If you’re not managing both, you’re behind.
Audrey Hogan:
Exactly. Our prediction: By the end of 2025, the most successful operators will have adopted tools that simplify operations, reduce manual work, and improve team satisfaction.
IT: Top Priorities
Allie Haskell:
The biggest tech priorities are:
AI
Systems integration and data
Reliability
Compliance
Operators want tech that works for them—tools that integrate seamlessly, automate tasks, and provide accurate data. Compliance and cybersecurity are no longer checkboxes; they’re operational necessities.
Rev Ciancio:
The theme here is frictionless efficiency. If you’re a vendor, your tech should be the “easy button.”
Allie Haskell:
Exactly. Tech that’s easy to use, integrates well, and stays up to date is what restaurant teams need.
Marketing: Top Priorities
Rev Ciancio:
Marketing’s top concerns are:
Guest acquisition and loyalty
Guest retention
Marketing tech stack
Replacing agencies
Retention is slightly behind acquisition—but it should be the priority. It’s cheaper to retain a guest than to acquire a new one. Brands that focus on data-driven personalization and strong loyalty programs will win.
Rev Ciancio:
Prediction: Successful brands in 2025 will master personalized, AI-driven marketing and optimize digital presence across all channels.
Finance: Top Priorities
Audrey Hogan:
Finance leaders prioritize:
Sales predictions
Labor cost control
Expense visibility
Food costs
They want real-time insights—not end-of-week reports—to stay proactive. Forecasting tools and clear dashboards are critical for protecting margins.
Rev Ciancio:
Finance wants to open a report and instantly see: “We’re good” or “Here’s a problem.” Visibility, accuracy, and control are key.
HR: Top Priorities
Audrey Hogan:
HR’s top priorities are:
Workforce scheduling
Onboarding and training
Turnover
Labor law compliance
This shows HR is evolving into a people ops function. They’re thinking strategically—how to engage and retain talent, not just fill roles. Scheduling tools, training platforms, and employee recognition are essential.
Rev Ciancio:
If you’re still scheduling with pen and paper, it’s time to upgrade.
Audrey Hogan:
Retention starts with recruiting the right people and continues with engagement. Restaurants investing in their teams will outperform.
Culinary: Top Priorities
Allie Haskell:
Culinary leaders are focused on:
Menu innovation and food quality
Costing and margins
Labor efficiency
Menu security
They’re balancing creativity with rising costs. The key is using data to engineer menus that perform while maintaining quality. Strong supplier partnerships also help keep costs in check.
Rev Ciancio:
Data can reveal what drives retention. Use that insight to promote the right menu items and improve margins.
Final Takeaway Slide Summary
Rev Ciancio:
Here’s the snapshot:
Ops: Labor costs → Scheduling & workforce tools
IT: AI & integrations → AI-backed analytics, integrated platforms
Marketing: Retention → CRM, loyalty programs, automation
Finance: Sales forecasting → Real-time dashboards, costing tools
HR: Scheduling & turnover → ATS, LMS, engagement tools
Culinary: Menu innovation + cost → Menu analytics, inventory software
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