57 Restaurant Industry Statistics for 2025

Global Restaurant Industry Overview

The restaurant industry remains a critical pillar of the global economy, adapting to changing consumer habits.

1. The global restaurant industry is worth $4.9 trillion. Rising demand for dining and delivery fuels this expansive market. (Statista)
2. 6% annual growth forecast through 2027. Recovery from pandemic impacts and innovation drive consistent expansion. (IBISWorld)
3. 41% of global restaurant revenue comes from delivery. The rise of third-party apps has revolutionized dining. (McKinsey)
4. The US restaurant market is valued at $1.2 trillion. This makes it the largest single market for food service globally. (National Restaurant Association)
5. Casual dining holds 35% of the market share. Affordable, mid-tier restaurants remain the most popular dining category. (Technomic)

Restaurant Employment Statistics

The restaurant industry is one of the largest employers globally, despite ongoing labor shortages.

1. Restaurant jobs employ 150 million people worldwide. This accounts for roughly 4% of the global workforce. (ILO)
2. Hospitality wages rose by 12% in 2024. Labor shortages are driving increased pay to attract and retain staff. (BLS)
3. 70% of restaurants face staffing shortages. Recruitment challenges affect service quality and business operations. (National Restaurant Association)
4. Women represent 55% of the restaurant workforce. However, they hold just 19% of senior management roles. (Zippia)
5. Employee turnover in restaurants is 75%. High turnover remains a critical issue for restaurant operators. (BLS)

Restaurant Technology Adoption

Technology is transforming operations, customer experiences, and profitability in the restaurant industry.

1. Online ordering and delivery grew by 25% in 2025. Digital platforms are essential for revenue growth. (Statista)
2. 50% of restaurants now use self-service kiosks. These reduce wait times and enhance customer convenience. (QSR Magazine)
3. AI-powered chatbots improve customer service efficiency by 35%. Automated systems handle reservations and inquiries seamlessly. (McKinsey)
4. Digital menus increase upselling by 20%. Interactive menus help customers discover and order premium items. (TouchBistro)
5. Contactless payments rose by 45%. Convenience and hygiene concerns drive adoption of digital payment methods. (Square)

Dining Trends and Preferences

Consumer dining habits are shifting toward convenience, experience, and health-conscious options.

1. 55% of diners prioritize locally sourced ingredients. Sustainability and freshness influence dining choices. (National Restaurant Association)
2. Plant-based menu items increased by 30%. Restaurants are catering to growing demand for vegetarian and vegan options. (Technomic)
3. 60% of diners seek unique dining experiences. Themed restaurants and immersive concepts are on the rise. (Eater)
4. Health-conscious orders grew by 25%. Low-calorie, gluten-free, and organic options are in higher demand. (Statista)
5. Customers value speed, with 70% preferring quick service. Fast casual and takeaway formats cater to busy lifestyles. (QSR Magazine)

Restaurant Delivery and Takeout Statistics

Delivery and takeout have become a cornerstone of the modern restaurant business.

1. Delivery accounts for 41% of restaurant revenue. The pandemic accelerated this long-term shift in dining habits. (McKinsey)
2. Third-party apps generate 60% of delivery orders. Services like DoorDash and Uber Eats dominate the market. (Statista)
3. 20% of diners use restaurant-branded apps. Loyalty programs and direct ordering options attract repeat customers. (TouchBistro)
4. 30-minute delivery times are the industry standard. Faster fulfillment improves customer satisfaction and retention. (Deloitte)
5. 83% of millennials order takeout at least once a week. Convenience and flexibility drive this generation’s dining habits. (NPD Group)

Sustainability in Restaurants

Sustainability is a growing focus as restaurants seek to reduce waste and appeal to eco-conscious consumers.

1. 72% of diners prefer eco-friendly restaurants. Sustainable practices influence where customers choose to dine. (NRA)
2. 30% of restaurants now offer compostable packaging. Reducing single-use plastics improves environmental impact. (Technomic)
3. Food waste reduction programs save restaurants 15% annually. Efficient inventory management minimizes waste and costs. (WRAP)
4. Energy-efficient kitchens cut utility costs by 20%. Investments in eco-friendly equipment improve sustainability and profitability. (Energy Star)
5. Restaurants with plant-based menus see 10% higher customer retention. Sustainability aligns with consumer values, driving loyalty. (Plant Based Foods Association)

Restaurant Marketing and Customer Engagement

Effective marketing strategies are vital for attracting and retaining customers in a competitive industry.

1. Social media drives 40% of new customer visits. Platforms like Instagram and TikTok showcase food and ambiance. (Sprout Social)
2. Email marketing generates a 27% return on investment. Promotions and loyalty program updates keep customers engaged. (HubSpot)
3. User-generated content boosts sales by 20%. Encouraging customers to share reviews and photos attracts new diners. (Yelp)
4. Loyalty programs increase repeat visits by 30%. Discounts and rewards incentivize long-term customer relationships. (NRA)
5. 50% of diners read reviews before choosing a restaurant. Online reputation management is critical for success. (BrightLocal)

Global Growth Drivers in the Restaurant Industry

Emerging markets and technological innovations are fueling growth in the restaurant sector.

1. Asia accounts for 40% of global restaurant growth. Rising middle-class populations drive demand in this region. (Oxford Economics)
2. Cloud kitchens grow by 23% annually. These delivery-focused operations reduce overhead costs. (Statista)
3. Drive-thru orders increased by 15%. Convenience remains a key driver for fast food and quick service. (QSR Magazine)
4. Pop-up restaurants are growing in popularity. Temporary dining experiences attract adventurous diners. (Technomic)
5. Automation in food prep reduces labor costs by 30%. Robots and AI improve kitchen efficiency. (McKinsey)

Challenges Facing the Restaurant Industry

Despite growth, restaurants face significant challenges, from inflation to labor shortages.

1. Food costs rose by 8% in 2024. Inflation drives up the cost of raw ingredients, impacting margins. (USDA)
2. Labor shortages affect 70% of restaurants. Difficulty finding and retaining staff disrupts operations. (National Restaurant Association)
3. Delivery fees cut into profits by 20%. Third-party apps reduce margins despite generating orders. (Deloitte)
4. Supply chain disruptions delay 25% of orders. Unreliable supply chains affect inventory management. (IBISWorld)
5. Cybersecurity incidents increased by 35%. Digital adoption brings new risks for restaurant operators. (PwC)

Women and Diversity in the Restaurant Industry

Efforts to improve diversity and inclusivity are reshaping the workforce and leadership.

1. Women hold 55% of restaurant jobs. Women dominate front-of-house roles but remain underrepresented in leadership. (BLS)
2. 22% of restaurant owners are minorities. Diversity initiatives are creating more equitable opportunities. (NRA)
3. 40% of diners value inclusive dining spaces. Representation and inclusivity are key to customer loyalty. (Zippia)
4. Training programs improve diversity hiring by 25%. Inclusive recruitment strategies are becoming a priority. (SHRM)
5. Minority-owned restaurants grew by 12% in 2025. Increased support for diverse entrepreneurs drives growth. (SBA)