Spring menu moves

New business models and spring refreshers are helping restaurants thrive as the weather warms up—and we’ve got the intel on what's working best.  Plus, a veteran food journalist shares the one thing great restaurants never do. And yeah, it’s true: these days, being Insta-worthy matters just as much as what’s on the plate. 

Fight club. Bartending competitions can be a big win for restaurants, especially hospitality groups that may struggle to keep their staff from feeling like they’re getting lost in the labyrinth of a large company. 

Meh. Are restaurants in their mediocre era? Has food become too predictable? These are questions posed by luxury hospitality consultant Simon Harris, who encourages diners to patronize places that are purposeful, personalized and heartfelt in order to turn the tables on what has become an over-systemized convenience.

Road rage. Atlanta’s parking crisis has dealt a crushing blow to restaurants that have either shuttered or moved to the suburbs where parking is more available and way cheaper. 

Action figures. While less than 40% of women make up executive positions in restaurants (and only about 10% are CEOs of the top 50 restaurant chains), here are 52 women who are paving the way for change.   

Fill in the blank. Experts finish the question: “The single biggest impact AI will have on hospitality is in __?”

'Create the place you'd want to go'

It goes without saying that the restaurant industry has changed a lot in the last few years, along with how consumers choose where and what to eat.

David Manilow has witnessed the ups and downs of it all for nearly three decades. He's the creator and executive producer of the Emmy Award and James Beard Award-winning television series Check, Please! and host of The Dining Table podcast. 

Here, he lets us in on how current food media has affected the industry and his sixth sense for predicting a restaurant’s success.

What do you consider a red flag in a restaurant?

A big "red flag" is when I enter a restaurant and see staffers slouched over, scrolling through their phone, barely noticing we've arrived. It shows me no one's in charge or they simply don't care. First impressions are important.

What do successful restaurants have in common?

Quality, genuineness and making the customer really feel like you want them to be there.

How do you think social media has changed restaurant journalism and media? And is it for the better or to the detriment of restaurants?

Social media has completely changed the landscape—sometimes for the better, often not. It can speak to people and give them ideas and recommendations. However, the bazillion "reviews" also make it more difficult for consumers to weed through them and find folks they can trust. 

My teenage son showed me a TikTok of a newish fast food place where smoke billows out of the burger when you unwrap it. We drove by and there was a line out the door. He looked at me and said, "See Dad, it's gotta be good!" I responded, "Does a line out the door mean it's good or that a bunch of folks just saw the TikTok and were enticed by the smoke and sizzle?" 

Great restaurants resist the urge to create gimmicks to attract customers.

What is your best piece of advice to restaurateurs?

Create the place you'd want to go. Cook the food that's meaningful to you. Be genuine.

These restaurant models are thriving in 2025

We’re barely into spring and this year has already been one for the books for the restaurant industry. Tariff anxiety, rising food costs, egg shortages, cash-strapped customers and staffing challenges have created the perfect storm for restaurant unease.

But there are successful business models that can serve as an optimistic barometer for the industry. Here are five to take note of:

Value-Driven Menu Optimization: Getting creative with menus to offset rising costs, such as raising prices on select dishes, more shareables and offering a selection of add-ons to encourage additional spending.

Experience-Based Dining: Creating more memorable meals overall to justify the cost, such as tasting menus, tableside prep and interactive dining experiences.

Improved Staff Experience: Increase staff retention by instituting incentivized compensation, flexible schedules, competitive benefits and cross-training to support career advancement.

Community-Powered Loyalty: Strengthen your loyalty within the community by increasing your presence both online and in-person by participating in community events, local partnerships and sponsorships.

Story-Driven Branding: Be authentic and consistent with your social media presence. Highlight what goes on behind the scenes, introduce your staff, take viewers on a trip to the farmers market and let them see how your food is not only made, but sourced.

Why it matters: Three things are true in the restaurant industry right now: consumers are rightfully selective when it comes to where they want to spend their money; there’s a shortage of highly qualified employees; and restaurants are relying on both parties to keep them in business. It only makes sense to implement mutually beneficial business models to keep everyone happy and thriving. (Back of House)

How restaurants are optimizing for spring 

Spring is a chance to usher in a new season by playing to the strengths of warmer weather which, if done correctly, could translate into increased revenue with a few minor tweaks.

Operators from around the country are sharing how they’re optimizing floor plans, seasonal ingredients and outdoor space to welcome guests who may be emerging from winter hibernation.

Restaurants are making smart seasonal shifts as the weather warms up. At Yellow Rose in New York, general manager Tracy Spetka says they’ve added tables for walk-ins, refreshed the cocktail menu, and extended table turn-times to accommodate guests who linger longer—and often order another round. In L.A., De La Nonna owner Jose L. Cordon is using the longer days to overhaul the restaurant’s photography across all channels.

Why it matters: Seasonal refreshes aren’t just for wardrobes; restaurants have the opportunity to reinvent themselves for the warmer seasons ahead by implementing new menu items, outdoor events and seating plans. Just like any other relationship, it’s important to keep things spicy for your restaurant staff and customers, who are more likely to invest in places that continually pique their interest. (Resy)

This restaurant trend may be too hot to handle, literally

As we inch closer to summer and warmer months, getting out of a hot kitchen because you can’t take the heat isn’t just an idiom—it’s a real-life conundrum for many workers who find themselves in hot spaces due to a lack of air conditioning and ventilation.

The current trend of opening restaurants in unconventional locations, such as former retail stores, historic buildings and mixed-use sites, can make incorporating HVAC systems a real design challenge.  

According to experts, restaurateurs who want to prioritize comfort for their customers and staff should consult with their architecture and design teams as early as possible, preferably before signing a letter-of-intent or even selecting a site. And if you already have a restaurant that suffers from a hot kitchen, engineers can likely fix the issue, but it might be a challenge (and expensive). 

Why it matters: Uncomfortable kitchens don’t just equal higher energy bills; the turnover rate among line cooks and other kitchen staff is also higher when the kitchen becomes too hot to function. It’s also important for customers whose dining experience is shaped by more than just design, food and service; comfort is a real issue for everyone. (Nation's Restaurant News) 

0.4%

The rate at which the restaurant workforce exceeded pre-COVID levels, as of March 2025. 
(National Restaurant Association)

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“Don't look at me as an enemy. Don't target me because I'm trying. I'm not here to take your jobs. You want to be a chef? Go ahead. Do the journey that I just did—all the battle scars, being sleep-deprived, missing family events… Everybody's trying. There's enough for everybody to go around.”

-Byron Gomez, DACA recipient and chef-partner at Michelin-starred BRUTØ restaurant in Denver, Colorado, on having compassion for immigrants. (🎧Tinfoil Swans) 

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