Attending this year’s FSTEC reinforced one thing: restaurant operators remain an optimistic bunch. Ever since COVID, there’s been a resilient hope that tomorrow will be better, and that mindset continues to fuel innovation across the industry.
One of the most striking data points shared at the conference was the 40% increase in restaurant wages between March 2024 and March 2025. Yet, as the slide from the session shows, foodservice inflation continues to outpace both wages and overall inflation. The “gap not narrowing” underscores the pressure operators feel as they try to balance profitability with affordability.
Another theme that stood out is just how complicated food has become. For some brands, there are as many as 11 points of entry into the kitchen—online orders, drive-thru, kiosks, cashiers, phone, and multiple third-party apps. Technology must act as the connective tissue across these channels, ensuring that no one ordering path consistently gets priority over another.
Finally, it was encouraging to see how brands are adopting AI and new technology in ways that reflect their own identity and culture. One brand, for example, actively gathers feedback from franchisees and front-line workers, then runs agile sprints to test solutions. By doing this, they’re able to evaluate a dozen use cases each quarter—rapidly learning what sticks and what doesn’t.
The message from FSTEC was clear: optimism paired with disciplined innovation is shaping the future of foodservice. As operators, suppliers, and investors, we all have a role to play in making sure the tools and insights we provide help narrow that persistent gap between costs and growth.