RESEARCH, WITH A PRACTICAL NEXT STEP
The U.S. restaurant outlook.
Three signals. A clearer next step.
Put published U.S. restaurant research into context, then use a short worksheet to plan the questions for your next business review.
2 pages · Research context + review worksheetA QUICK READ FOR YOUR NEXT REVIEW
Make the numbers
start a conversation.
See the outlook for U.S. restaurant sales and costs. Bring it back to your own menu, people and guest experience with four focused review prompts.
Download the free brief PDF · No email or sign-in needed- Clearly labeled forecasts and estimates
- Links to the original research
- A printable worksheet for your team
THE RESEARCH IN CONTEXT
Three figures worth understanding.
An independent Taply editorial brief drawing on publicly available National Restaurant Association research. This is not a Taply survey or a reproduction of the Association's full report.
Projected U.S. restaurant and foodservice sales in 2026
2026 outlook, published February 11, 2026
Source & contextProjected inflation-adjusted industry sales growth in 2026
2026 outlook, published February 11, 2026
Source & contextEstimated increase in an average restaurant's total expenses, 2019-2026
Analysis published July 8, 2026
Source & contextNational figures describe the industry, not an individual restaurant. Forecasts are not final results. Source pages reviewed October 11, 2026.
TAPLY EDITORIAL
Bring it back to your business.
Separate sales from traffic.
A bigger sales total can come from a different menu mix, higher prices, more visits or a combination. Compare the same service periods and keep those explanations separate. A national forecast cannot tell you which one is happening in your dining room.
Look behind the average.
Your rent, suppliers, staffing pattern and menu are specific to your business. Put recent invoices and your own records beside any industry number. Treat the research as a prompt for questions, not a target or a forecast for your restaurant.
Choose one useful change.
Start with one recurring friction point: an unclear handoff, a frequently unavailable item or a checkout question. Record what you see, choose an owner for a small trial and set a review date. Keep guest and team feedback beside the numbers.
YOUR NEXT BUSINESS REVIEW
Four questions. One useful action.
Take these prompts into your next team conversation. In the printable worksheet, record one observation and one follow-up for each area.
Demand & service
Which service periods changed, and what might explain it?
Bring: Comparable dates, sales totals, check counts and notes on closures or events.Menu & purchasing
Which items need a closer look before changing the menu?
Bring: Recent supplier invoices, recipe quantities, item availability and waste notes.People & handoffs
Where does the team lose clarity during the shift?
Bring: Shift coverage, training questions and observations from the floor and kitchen.The next visit
What made service easier or harder for guests this week?
Bring: Guest feedback, recurring order questions and checkout observations.Use matching periods and consistent definitions. Keep taxes, tips, refunds and discounts identifiable when reviewing sales. Ask your accountant to confirm the basis of any financial comparison. These prompts are planning suggestions, not accounting advice or a claim that a particular Taply feature automates them.
Get the printable worksheetSources & how to read this brief
Selected figures come from two public National Restaurant Association pages. Forecasts and estimates retain their original time periods and publication dates; they are not final 2026 results. Taply did not conduct the underlying surveys, independently reproduce the Association's calculations or review its paid report. The operating questions and worksheet are original Taply editorial. No affiliation or endorsement is implied.
- State of the Restaurant Industry 2026National Restaurant Association · February 11, 2026
- Elevated costs continue to pressure restaurant profitabilityNational Restaurant Association · July 8, 2026