The restaurant industry in 2015 was shaped by the continued blurring of traditional foodservice segments, volatile commodity prices, and the strengthened relationship of technology and food. 2016 is poised to be a positive year for the restaurant industry, though a number of customers plan on spending less money at restaurants or plan on visiting fewer restaurants in general. The tastes of consumers are changing as more consumers test international foods and even the definition of healthy has shifted recently. Restaurants must continue to understand what motivates consumers to dine out and how to attract those who plan on spending less.

This report focuses on the overall state of full service restaurants, limited service restaurants, and other specialty limited service establishments (eg, snack shops). It will cover some of the major news stories/trends of 2015 and how these will affect 2016. It will also explain major trends that will shape foodservice in 2016 as well as analyze general consumer dining habits.

This report builds off of Dining Out: A 2015 Look Ahead – US, January 2015, as well as previous iterations from 2014, 2013, and 2012.

The market size estimates in this report cover full service restaurants, limited service restaurants, and other limited service eating places. These are defined below.

Full service restaurants – Establishments with waiter/waitress service, in which customers order and are served while seated; may also sell alcoholic beverages and offer carry out services.

Limited service restaurants – Establishments providing food services where customers usually select and order items and pay before dining. Food/drink may be consumed on-premise, offered as carry out, or delivered to the customer’s location. May also sell alcoholic beverages. Excludes snack and non-alcoholic beverage bars (see below).

Other limited service:

• – Includes cafeterias, buffets, and grill buffets, which sell food and beverages for immediate consumption using cafeteria-style or buffet serving equipment, such as steam tables, refrigerated areas, display grills, and self-service non-alcoholic beverage dispensing equipment, with patrons selecting items on display in a continuous cafeteria line or from buffet stations.

• – Also includes snack and non-alcoholic beverage bars, which primarily sell a specialty snack, such as ice cream or cookies, or primarily offer non-alcoholic beverages, such as coffee or juices, for consumption on or near the premises; may carry and sell a combination of snack, non-alcoholic beverage, and other related products (eg, coffee beans, mugs, coffee makers) but generally promote and sell a unique snack or non-alcoholic beverage.