TL;DR
National Restaurant Association economist Chad Moutray discusses consumer trends and labor problems in the restaurant industry, suggesting operators should have a glass-half-full attitude and leverage technology and hospitality to beat competition. Moutray presented his findings at the National Restaurant Association Show in Chicago.
- Expert Opinions \ \ Take-Away with Sam Oches features interviews with CEOs and founders of restaurant companies big and small, sharing their stories and ideas for the future but also real, tangible insights for how to innovate in our foodservice future. National Restaurant Association economist offers mid-year take on consumer trends, labor problems According to Chad Moutray, economic headwinds and consumer behaviors continue to be a problem — but he still thinks operators should have a glass-half-full attitude. Sam Oches, Editor in Chief July 8, 2026 LinkedinFacebookTwitterRedditEmail Restaurant margins are shrinking, operators are increasingly understaffed, and the industry faces the dim reality that consumers are pulling back on discretionary spend as inflation continues to squeeze their wallets. That’s according to data from Chad Moutray, senior vice president for research and knowledge and chief economist at the National Restaurant Association, who presented on the state of the restaurant industry at the recent National Restaurant Association Show in Chicago. But Moutray said not all hope is lost for restaurants, which have an opportunity to leverage technology and hospitality to beat their competition. Moutray sat down with NRN’s editor in chief at the Restaurant Show for the latest episode of Take-Away with Sam Oches, and the two dove into the data, with Moutray sharing why he thinks operators should still have a glass-half-full attitude about the future. In this conversation, you’ll learn more about why: Related: AI, Gen Alpha, and more global restaurant trends to watch according to one expert - In this K-shaped economy, the lower-income consumer is unpredictable - A holistic approach to restaurant excellence is your best shot at beating the competition - Labor will continue to put the squeeze on the industry - Technology can speed up and improve the hiring process - This is a glass-half-full industry, and innovation is to thank Contact Sam Oches at sam.oches@informa.com. LinkedinFacebookTwitterRedditEmail About the Author Sam Oches Editor in Chief Sam Oches is an award-winning Editorial Director with Informa Connect Foodservice and editor in chief of Nation's Restaurant News and Restaurant Hospitality. A graduate of the E.W. Scripps School of Journalism at Ohio University in Athens, Ohio, Sam previously served as Editorial Director of Food News Media, publisher of QSR and FSR magazines. He’s a past president of the International Foodservice Editorial Council (IFEC) and a past board member with the American Society of Business Publication Editors (ASBPE). His foodservice insights have been shared in national media outlets such as the New York Times, USA Today, National Public Radio, and CNBC. He lives in Columbus, Ohio, with his wife and three kids. See more from Sam Oches Subscribe Nation's Restaurant News Newsletters Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more. Sign Up Now You May Also Like Expert \ From Roaster to Register: Coffee shop systems that shape the guest experience \ \ by Ben Anderson\ \ Mar 20, 2026 Expert Opinions\ \ Where foodservice meets retail: how chef influencers drive demand on both sides \ \ by Kate Finley\ \ Nov 20, 2025 Expert Opinions\ \ Not just for looks – QSRs renovate to innovate \ \ by Rick Dennen\ \ Nov 19, 2025 Expert Opinions\ \ The 4 shifts every restaurant should prepare for now \ \ by Dagmar Boggs\ \ Nov 13, 2025 Top 500 Restaurants []( Content Spotlight The Technomic Top 500: Another tough year for chain restaurants Top 500 chain restaurant sales slowed again in 2025 as consumers cut back on dining, but sectors like coffee, beverages and snacks and chicken thrived Read More Featured []( to all podcast Fast Casual How Dog Haus’s new area director program could fast track growth, according to CEO How Dog Haus’s new area director program could fast track growth, according to CEO Jul 2, 2026 []( to all podcast Casual Dining Piada Italian Street Food readies for national growth; CEO explains why now is the time Piada Italian Street Food readies for national growth; CEO explains why now is the time Jun 25, 2026 []( to all podcast Fast Casual After a decade cracking the code on affordable healthy food, Everytable looks to grow After a decade cracking the code on affordable healthy food, Everytable looks to grow Jun 17, 2026 []( to all podcast Regional Chains Pizza chain Mellow Mushroom transforms business for better efficiency, experience Pizza chain Mellow Mushroom transforms business for better efficiency, experience Jun 10, 2026 Recent News See all []( Service Taco Bell’s drive-thru voice AI expands to nearly 900 restaurants Taco Bell’s drive-thru voice AI expands to nearly 900 restaurants by Alicia Kelso Jul 8, 2026 3 Min Read []( Dining Gas prices and soccer steal traffic from Kura Sushi Gas prices and soccer steal traffic from Kura Sushi by Joe Guszkowski Jul 8, 2026 2 Min Read Mountain Mike’s franchisee declares Chapter 11 bankruptcy Mountain Mike’s franchisee declares Chapter 11 bankruptcy by Alicia Kelso Jul 8, 2026 2 Min Read []( Casual Chipotle invests in 6 more emerging companies Chipotle invests in 6 more emerging companies by Alicia Kelso Jul 8, 2026 3 Min Read Casual Dining []( Link to all video Content Spotlight Get to know Rick Cardenas, the Darden CEO who started there as a busser The executive shares his advice, along with his most-binged TV show, favorite sports team, and most-used app Watch Now
In this story
This story was originally published by Sam Oches in Nation's Restaurant News on July 8, 2026. Burnaze summarizes and links to the original reporting.
Read the full story at Nation's Restaurant NewsThe Burnaze newsletter
Liked this? Get the week's franchise news, explained
- Sunday 8 AM ET weekly + a monthly deep dive
- Sections picked for the industries you follow
- Every claim linked to its source. Free.