Want to know what’s ahead? Take a look at the 2025 State of the Restaurant Industry Report2/11/2025 ![]() In February, 2025, the National Restaurant Association released its 2025 State of the Restaurant Industry report. The 2025 State of the Restaurant Industry report is the authoritative source for industry sales projections and trends. It is based on analysis and forecasts by National Restaurant Association economists and surveys of restaurant operators and consumers conducted throughout the year. The report examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead. According to the report, opportunity and cautious optimism will drive restaurant industry growth in 2025. Consumers plan to continue spending in their local restaurants, pushing industry sales nationwide to a projected $1.5T, while restaurant operators will continue to fuel economic growth in their communities by adding a projected 200K jobs, bringing total industry employment to 15.9M. Meeting customers’ wants and needs and creating an experience that keeps them coming back will be paramount to growth. Expanding the definition of value to include a dynamic mix of experience, innovation and affordability will create opportunity for higher traffic and greater loyalty. And a renewed focus on word-of-mouth recruitment tactics will help reinforce the drawing power and opportunity of industry careers. Key findings:
The 2025 State of the Restaurant Industry report is free to Wisconsin Restaurant Association restaurateur members ($349 for non-members). WRA members wishing to access the report, need to log into the National Restaurant Association Store before downloading the report. There’s a login link in the bar at the top. If you experience difficulties accessing the report for free, email [email protected] to request to be linked to your company's membership record.
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![]() The landscape of US's trade negotiations and the use of tariffs is changing on a daily, if not hourly basis. The biggest unknown is—are the tariffs a short-term bargaining move, or the opening salvo in a sustained trade war? Since the majority of produce used in US restaurants this time of year comes from Mexico, large amounts of potato products come from Canada and many dry good supplies are manufactured in China, the impact on the restaurant industry would be huge. What Has the WRA and National Restaurant Association Done So Far? Since November, the National Restaurant Association has engaged Capitol Hill, the Trump transition team, and the incoming White House staff to note the dependence of our industry on free and fair trade, the lack of domestic alternatives to imported produce and proteins, and restaurant's razor-thin profit margins that cannot sustain higher input costs. The WRA has engaged with members of the state legislature to reinforce the message of how increased wholesale food prices will hurt restaurants as well has hurt the Wisconsin economy that relies on exporting agricultural products to Canada, Mexico and China. If rural areas of Wisconsin, where our food manufacturing takes place, cannot export products, those communities will suffer economically, and restaurant traffic will decrease there. In reaction to the tariff announcement, the National Restaurant Association released the following statement: “In this rapidly changing landscape, small business restaurant operators are assessing how they will be impacted, so they can manage pricing pressures, secure key ingredients, and make potential menu adjustments—all while continuing to serve their communities. As the Trump Administration reevaluates trade policies, we are closely monitoring the impacts tariffs will have on food and beverage pricing, domestic sourcing options, and menu adaptation. We will continue to work with the Administration to ensure that restaurant operators’ concerns are heard.” —Michelle Korsmo, President and CEO, National Restaurant Association Questions? Contact us! ![]() Immigrants are an important part of the restaurant industry. Many immigration policies will change in the coming months. The National Restaurant Association, the Restaurant Law Center and the Wisconsin Restaurant Association are actively monitoring these developments to keep our industry informed and prepared. The National Restaurant Association has partnered with the law firm of Fisher Phillips to pull together information on top workplace immigration issues to address some of the changes already taking place. They are offering a webinar on workplace immigration compliance on Monday, February 10 at 1 pm CT. Click here for detailed guidance for restaurants from the National Restaurant Association and the Restaurant Law Center Click here to access a webinar on workplace immigration compliance that was held on Monday, February 10th by the Restaurant Law Center Last night, (December 26, 2024), the Fifth Circuit Court of Appeals, sua sponte (of its own accord), vacated its own order lifting the injunction that blocked the required filing of the “beneficial ownership information” (BOI) report under the Corporate Transparency Act (CTA), while another set of three judges considers the substantive arguments in the case, and not just whether the injunction was properly granted. In other words, the injunction is back in place and filing of the BOI report is not required, for now.
We regret sharing the paid filer service link in an email alert. Please note that they do assist you in submitting your BOI report, so it is a legitimate service. However, we should have provided the link directly for the no-cost option for submitting the information. We do not endorse paid filer services for this BOI reporting requirement. If you want to make sure that you are in an official US Government website, please note that only “.gov” websites belong to an official federal government organization. In this case, it is fincen.gov and everything else derives from that root. Background: If the CTA is found to be constitutional, small businesses with less than $5 million in annual revenue and less than 20 full-time employees would be required to report on their ownership structure, business addresses, and other information to the Financial Crimes Enforcement Network (FinCEN), a subagency of the US Department of Treasury. On December 3, 2024, a federal district court enjoined enforcement of the CTA and its corresponding BOI reporting rule. The federal government appealed, and, on December 23, 2024, a “motions panel” of the Fifth Circuit granted the government’s motion to lift the injunction pending appeal. The Fifth Circuit, on December 26, 2024, vacated its own order now that a “merits panel” has the appeal, “in order to preserve the constitutional status quo while the merits panel considers the parties’ weighty substantive arguments.” By doing so, the Fifth Circuit reinstated the injunction. The problem: The Treasury Department reported in October that it had received just 10% of the required submissions to comply before penalties would begin in 2025. Many attributed the low compliance rate to a lack of awareness among small businesses, insufficient outreach & education from the federal government, and a tight time frame for compliance. The Restaurant Law Center, with other industry allies, filed a brief on December 18, 2024, urging the Court of Appeals to deny the Motion to Stay because “granting the stay would result in consequences to [the Association’s] members that cannot be reversed as our members would face a compliance deadline of less than two weeks. Given that imminent deadline, which businesses across the nation no longer think applies to them, the practical implications of the government’s demand to stay the injunction would be severe.” Thus, yesterday’s announcement is welcomed news. To File or Not to File: If you have already filed your BOI report, you have nothing to worry about. If you have not filed, you now have the option to voluntarily file or wait to see what is the next ruling to come down from the Fifth Circuit, understanding that, if the law is found constitutional, you may have a short window to comply. We are not making a recommendation either way. You can follow the news on BOI reporting directly from the official FinCEN website found here, although it tends to be a day or two late. And, if you want to go ahead and voluntarily file a BOI report, free of charge, you can click here. What’s next: Litigation in this particular case, Texas Top Cop Shop, Inc., et al. v. Garland, et al., continues. The Restaurant Law Center is waiting for the Fifth Circuit’s merits panel to issue a “briefing schedule” to know when we are expected to present the restaurant industry’s position with regards to the CTA and its BOI reporting requirements. Questions? Email or call the AskWRA Team at 608.270.9950 Lobbying Efforts Were Successful
After a 15-month advocacy campaign, restaurant operators have secured a major win from the Biden Administration. Restaurant service fees, delivery fees, credit card surcharges, and other fees have been excluded from a federal ban on so-called “junk fees.” This morning, a final rule from the Federal Trade Commission (FTC) limited the prohibition on junk fees to live-event tickets and short-term lodging (hotel, motel, inns, etc.). In 2023, the FTC proposed to ban commonly used restaurant charges and force these fees into menu prices. The FTC estimated this mandate would cost the restaurant industry about $3.5 billion to comply and add at least $4,800 in costs for every restaurant location that would be required to update their menu pricing. The National Restaurant Association and the Wisconsin Restaurant Association lobbied on the industries behalf and rallied restaurant operators to contact the FTC with their concerns. Your Voice Made a Difference Thanks to the thousands of operators who raised concerns with the FTC’s action, both directly with the agency and with Capitol Hill lawmakers, we are proud that restaurants are not included in the final rule. Questions? Email Susan Quam ![]() Brad Hammen Restaurant Operations Consultant at US Foods (Formerly with Outback Steakhouse) 2024 WRA Chair of the Board 2024 has been an extraordinary year for the Wisconsin Restaurant Association (WRA). It was my honor to serve as Chair of the Board of Directors, working closely with Kristine Hillmer, President and CEO, her remarkable team, and the dedicated members of our board. Together, we faced a challenging, but rewarding year; tackling industry-wide hurdles, celebrating successes and setting the table for an even brighter future in Wisconsin’s hospitality scene. What a year it’s been for the restaurant industry in Wisconsin, which continues to be a cornerstone of our state’s economy. With over 13,000 restaurant locations generating $14.9 billion in sales, our industry plays a vital role in Wisconsin’s prosperity. We employ 278,000 people, accounting for 9% of the state’s total workforce. It's also important to note that 96% of these establishments are small businesses with fewer than 50 employees, emphasizing the crucial role of local entrepreneurs. Additionally, every dollar spent in Wisconsin restaurants contributes an additional $2.03 to the state economy; showcasing the far-reaching impact we have. These numbers highlight our responsibility to create jobs, support local economies and provide spaces where people can come together to relax, celebrate and enjoy—an obligation this industry is proud to fulfill. This year truly put Wisconsin in the national spotlight, and I couldn't be prouder of how our industry shined. The Republican National Convention took center stage in Milwaukee. The convention brought together political leaders, media and visitors from all over the country; giving us the perfect opportunity to showcase Wisconsin’s dynamic restaurant scene. On top of that, the popular show Top Chef came to Milwaukee, bringing even more attention to our state and highlighting the creativity and talent of our culinary community. Despite the challenges we faced — elevated inflation, the pressures of an election cycle in a key swing state, and ongoing workforce shortages — the resilience of our industry was on full display. I saw optimism and determination at every turn, from bustling kitchens to packed dining rooms, proving that Wisconsin's restaurant community is not only up to the task, but thriving. We used the national stage to demonstrate what makes Wisconsin hospitality so special: our passion, our dedication to local flavors and our commitment to delivering outstanding experiences to every guest. This year wasn’t just about overcoming obstacles; it was about showcasing the incredible strength, diversity and innovation of our state’s food scene. We showed the nation that Wisconsin is a place where the restaurant industry is not just surviving, but setting trends and leading the way. Advocacy for our industry is something I deeply value, and it has been a priority for the Wisconsin Restaurant Association to monitor and influence industry regulation and public policy at every level: state, local and national. This year, I had the privilege of attending several key events where I was able to represent and advocate for our industry. In January, WRA Advocacy Day set the stage for our efforts, highlighting the importance of a unified voice within the Wisconsin restaurant community. Then in April, I traveled to Washington, D.C. for the Public Affairs Conference, where we directly engaged with policymakers on critical issues impacting our industry. The Restaurant Caucus Dinner in Madison later brought together legislative leaders, focusing on both the challenges and opportunities that lie ahead for Wisconsin’s restaurant sector. I strongly encourage everyone in our industry to take part in these events in the coming year. Our collective voice is powerful, and your participation can help shape a better future. Keep an eye out for the 2025 dates. Your involvement can make a significant difference. I also had the opportunity to attend several incredible WRA events that showcased the strength and innovation of our industry and organization. One of the highlights was the inaugural Women in Hospitality Conference in Madison, where I had the honor of serving on the advisory committee. It was an inspiring experience to witness the launch of this event, which also introduced the “Top 20 Women in Hospitality to Watch in Wisconsin.” This recognition was a powerful celebration of the outstanding women leaders in our industry, and I’m incredibly proud of the event’s success in its first year. It was a privilege to be part of such an impactful moment, and I encourage everyone to attend in the future to see firsthand the amazing talent and leadership shaping the future of hospitality in our state. The Wisconsin Food & Hospitality Expo is truly the event of the year for our industry, and I was thrilled to be part of it. This Expo brings together the food, beverage, hospitality and bakery industries, offering a unique opportunity to source products and services, connect with peers, and explore the latest trends shaping our businesses. It’s an exciting platform for discovering innovative ideas that can elevate your operations and keep you ahead of the curve. Whether you're looking to network, learn, or discover new products, the Expo is a can't-miss experience that consistently delivers valuable insights for anyone in the hospitality field. I also had the chance to attend the Restaurant Insights Summit at Waukesha County Technical College in Pewaukee, which provided valuable perspectives on the evolving landscape of our industry, focusing on innovation and future trends. These events are fantastic opportunities to connect, learn and be inspired by the leaders and innovators who can help drive your business forward. I hope to see you at these events in the future! As we move past 2024 and into a new year, I am confident that the WRA is well-positioned to lead the way. Our advocacy efforts will continue, from monitoring industry regulations to championing workforce development and diversity. The events WRA offers will help Wisconsin restaurateurs evolve and innovate, ensuring their success and maintaining our state's position as a leader in hospitality across the nation. Wisconsin’s restaurants are resilient, and with the support of the WRA, I have no doubt we will continue to set the table for success. Serving as Chair has been a true privilege, and I am grateful for the opportunity to contribute to an industry that is so essential to Wisconsin’s culture and economy. Our establishments are more than just places to eat. They are where we gather, celebrate and connect. I look forward to the future with optimism and the certainty that Wisconsin’s hospitality industry will continue to thrive. ![]() The National Restaurant Association's 2025 What’s Hot Culinary Forecast was released today, revealing top trends set to shape the nation’s menus with a fresh focus on flavor, wellness, and sustainability. This year, consumers can expect restaurant menus to buzz with wellness-enhancing mushrooms, honey-infused creations with a spicy twist, and the vibrant tastes of Southeast Asia. Today’s diners are not only craving bold flavors but are also prioritizing environmental consciousness, value, and well-being in every bite. The report, based on the insights of thought leaders in the culinary world, highlights the top trends that will shape the culinary landscape in the coming year. Among the hottest trends identified, sustainability and local sourcing emerged as the top overall trend on the list, with industry experts noting that customers increasingly seek out restaurants that offer locally sourced, environmentally friendly options. In the “top ingredients” category, diners are expected to be ‘shrooming in 2025. Well, not exactly, but functional mushrooms are expected to become a real hit in wellness-centric dishes. Earthy fungi are now being explored by chefs everywhere as mushrooms offer a variety of perceived health benefits and can be used in everything from pasta dishes to coffee to delish desserts. Meanwhile hot honey—a sweet-and-spicy sensation—is heating up everything from pizza to ice cream. Leading customer cravings in cuisines, Southeast Asian flavors take the top three spots for “top dishes”. Korean, Vietnamese, and Filipino cooking are capturing Americans’ attention for their unique, bold profiles that balance flavor and wellness. This year’s forecast highlights a powerful shift toward enhancing both individual wellness and the health of our planet. As customers seek sustainable choices and exciting new flavor experiences, restaurants are responding with options that emphasize locally sourced ingredients and innovative menu offerings. The popularity of Southeast Asian flavors also speaks to a more adventurous consumer palate, with many diners interested in global cuisine that brings added depth to their dining experiences. Top 10 Overall Trends for 2025:
There is now additional time for Visa and Mastercard merchants to claim their share of the landmark Payment Card Interchange Fee Settlement. This settlement returns a portion of the interchange fees paid by merchants from January 1, 2004 through January 25, 2019. More than $5.5 billion has been set aside by Visa and Mastercard for this purpose.
The previous deadline to file a claim was August 30, 2024 and has now been extended to February 4, 2025. ![]() In a long-awaited decision, the Department of Labor (DOL) regulation setting strict limits on the amount of time that tipped employees can spend performing work that does not directly generate tips has been struck down by the US Court of Appeals for the Fifth Circuit. The appeals court vacated the rule, voiding the provision nationwide. This is a huge win secured for the industry by the Restaurant Law Center and the National Restaurant Association, with help from the Texas Restaurant Association, which is located in the Fifth Circuit district. The decision is welcome news to hospitality employers who have long struggled with implementing the DOL’s final "dual jobs" or "80/20" rule that disallowed the tip credit if employees spent too much time performing duties related to their so-called tip-producing duties (such as a server who also wipes tables, fills salt shakers or toasts bread). The appellate court’s decision vacating the 2021 tip rule is an important win for restaurant and hospitality industry employers who have been required to comply with seemingly arbitrary distinctions between “tip-producing” and “tip-supporting” work. Many restaurants have faced audits this year from the DOL and have been cited for not complying with the now defunct rule. Not sure what this means for your operation? Contact the AskWRA team to help you work through your questions. |
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