75+ Restaurant Industry Statistics for 2025

Restaurant & Food Service Industry: Key Findings

• The U.S. restaurant and foodservice industry is projected to reach $1.5 trillion in sales in 2025 — a 4% increase versus 2024.
• This growth underscores its role as a key economic driver, accounting for approximately 4% of GDP.
• 73.33% of the projected industry revenue for 2025 will be coming from the full-service, limited-service and bar and tavern segments.
• There are over 700,000 restaurant and food service establishments across the country.
• The state with the largest number of restaurants is California: home to nearly 12.02% of all restaurant locations in the country.
• The industry is expected to add around 200,000 new jobs in 2025, driving total employment to 15.9 million by year-end.
• Women make up 54.7% of the restaurant and foodservice workforce, whereas men account for 45.3%.
• 40% of the restaurant employees are below 25 years old.
• 63% of adults in the U.S. have worked in a restaurant at least once in their lives.
• About 75% of consumers prefer off-premises dining via drive-thru, takeout or pickup options.
• 51% of customers turn to restaurant apps for deals and discounts that would help them save on meals.
• 73% of operators increased their spending on restaurant technology in 2024.
• 35% of restaurant owners reported that adopting new technology helped reduce costs, while 77% stated it reduced their employees' stress.
• Self-service kiosks have led to a 35% average reduction in order errors in restaurants.

We’ve put together this report that breaks down key statistics on revenue, employment, consumer behavior and other numbers shaping the U.S. restaurant industry. 

Whether you're a journalist seeking data or a hospitality professional benchmarking your business, these insights reveal where the industry stands and where it's headed.

Industry Overview: Size and Economic Impact

In 2025, the restaurant industry continues to be a vital component of the U.S. economy, contributing significantly to the gross domestic product (GDP) and providing employment to millions.

• The country’s restaurant and foodservice industry is projected to reach $1.5 trillion in sales this year — a 4% increase compared to 2024. (Source)

• This substantial figure underscores the industry's critical role as a driver of the U.S. economy, accounting for approximately 4% of GDP.
• There are currently over 700,000 restaurant and foodservice outlets in the U.S. 

• Approximately 50,000 new restaurants open each year in the U.S. This figure reflects a steady pace of 550 to 650 new restaurant openings per week.
• About 7 out of 10 restaurants in the U.S. operate as single-unit establishments — meaning, they’re not part of a chain. (Source)
• Recent data shows that there are 150,150 single-unit full-service restaurants — typically independent concepts — across the country. (Source)
• Fast-food or quick-service chains are the most common type of restaurant in the U.S., totaling more than 207,800 nationwide. Below is a breakdown of how many restaurants there are across different segments.

Revenue and Sales Trends in US Restaurants

The industry has shown remarkable resilience and growth, with sales figures reaching impressive heights.

• Traditional restaurant sales — encompassing full-service, limited-service and bar and tavern segments — are expected to surpass $1.1 trillion in 2025, marking a 4.1% year-over-year increase. (Source)
• That said, traditional restaurants make up the largest share (73.33%) of the total $1.5 trillion in projected U.S. restaurant and foodservice industry sales.

• Several factors contribute to this growth, including inflation-adjusted increases in consumer dining expenditures, technological innovations enhancing customer experiences and a strong preference for dining out.
• However, it's important to note that rising menu prices, driven by increased food and operational costs, also play a role in the overall revenue growth.
• The average profit margin for full-service restaurants stands at about 9.8% in 2025. (Source)
• Around 47% of restaurants in the U.S. increased their menu prices in the previous year. 

• Restaurant operators typically aim to keep food costs between 28% and 35% of their total revenue to ensure profitability. (Source)
• In April 2025, dining out cost 3.9% more than it did a year earlier. (Source)

Segment-Wise Revenue Breakdown

The U.S. restaurant industry in 2025 exhibits diverse performance across its various segments, reflecting consumer preferences and market dynamics.​

Full-service restaurants

Full-service restaurants, characterized by table service and a comprehensive menu, have experienced steady growth. 

As of 2025, the market size for single-location full-service restaurants is approximately $253.9 billion, with an annual growth rate of 9.2% between 2020 and 2025. (Source)

Fast-food and quick-service restaurants (QSRs)

The fast-food and QSR market is expected to grow from $311.54 billion in 2024 to $330.56 billion in 2025 — a compound annual growth rate (CAGR) of 6.1%. 

By 2029, the market is forecasted to grow to $436.07 billion, with a CAGR of 7.2%.

This growth is fueled by the rise of digital ordering, convenience and consumers' demand for fast, accessible dining options.

See also: The Future of Fast Food in the United States

Fast-casual restaurants

Known for providing higher-quality food and a better dining experience than traditional fast-food and QSRs, this restaurant category continues experiencing robust growth in 2025. 

The U.S. fast-casual market is projected to grow significantly, adding approximately $84.5 billion in revenue between 2025 and 2029, with a CAGR of 13.7%. (Source)

This accelerated growth is largely driven by increased consumer demand for convenience combined with quality and menu innovation. 

Bars and nightclubs

Various bars and nightclubs have seen a resurgence as social venues, contributing notably to the industry's revenue.

Revenue for bars and nightclubs in the U.S. will reach approximately $38 billion in 2025, marking a 2.5% increase over the previous year. (Source)

Profit margins within this segment have stabilized at around 9%, demonstrating effective adaptation to consumer trends and inflation pressures.

Restaurant Employment and Workforce Statistics

The following data covers key insights on restaurant employment and hiring patterns.

• The U.S. restaurant and foodservice industry is the second-largest source of private employment in the U.S., currently supporting 15.7 million workers — roughly 10% of the country’s total workforce. (Source)

• This includes 12.5 million jobs at eating and drinking places, plus an estimated 3.2 million foodservice jobs in other sectors such as healthcare, accommodations and arts, entertainment and recreation.

• By the end of 2025, the U.S. restaurant industry is expected to employ 15.9 million people. (Source)
• This includes the addition of around 200,000 new jobs within the year.
• From a longer-term perspective, the industry is projected to employ over 17 million people by 2030.

• Women represent 54.7% of the restaurant and foodservice workforce, which is higher than the 48% of women in the total U.S. labor force.
• Meanwhile, while men make up 45.3% of the restaurant and foodservice industry and 52.4% of the national labor force.

• 50% of Restaurant Managers and 57% of Assistant Restaurant Managers and other supervisors are women, making this sector the nation’s leading employer of female managers.
• Tipped front-of-house roles are also female-dominated, with women holding 69% of Server positions and 61% of Bartender roles.
• Meanwhile, male employees make up a majority of back-of-house positions. 79.3% of Chefs and 64.4% of Cooks are men. The table below shows the gender distribution across major restaurant role types. 

• Around 51% of restaurant employees are minorities, compared to 41% across the overall U.S. labor force.
• Hispanic workers account for 27% of restaurant employees, while 12% are Black or African American and 7% are Asian — all higher than their respective shares in the broader workforce. Refer to the graph below for a more detailed breakdown. 
   

• The restaurant industry employs more young workers compared to the overall U.S. workforce.
• Employees aged 16 to 24 represent 40% of the restaurant workforce, highlighting the industry's role in providing initial employment experiences for younger demographics.
• Meanwhile, 60% of restaurant workers are under 35, a significantly higher percentage compared to the 35% across all industries. Below is a breakdown of age distributions in restaurants vs. the national labor force. 

• Educational attainment in this industry also tends to be lower, partly because many workers are still in school.
• About 34.5% of restaurant employees have only a high school diploma, while 24.4% have some college but no degree yet. 

• One in three Americans gets their first job experience in a restaurant, making it a common entry point into the workforce.
• Moreover, 63% of adult-age Americans have worked in restaurants at some point in their lives. (Source)

• More than 9 in 10 restaurants operate with fewer than 50 employees, highlighting the industry's reliance on small teams.
• 51% of restaurant operators consider staffing as their main challenge, while 35% say that it’s training staff. (Source)

• Recent data shows that annual restaurant staff turnover hovers near 80%. This staffing instability directly impacts operational efficiency, service quality and customer satisfaction.
• It costs restaurant operators roughly $5,864 per most replacement, including both hiring and training a new staff member (regardless of role type or level). (Source)
• Meanwhile, the average cost for hiring and training a new Restaurant Manager is approximately $15,000.
• The average restaurant employee tenure is around 110 days. (Source) 

Consumer Spending and Behavior Trends

Understanding consumer behavior is crucial for assessing the U.S. restaurant industry's performance in 2025.

• As of January 2025, U.S. restaurant sales reached $98.6 billion, marking a 5.4% increase from the previous year.
• However, after adjusting for rising menu prices, the real growth in restaurant spending was 2%.
• This indicates that while consumers are spending more, a portion of this increase is attributed to inflation rather than increased consumption.
• Approximately 75% of restaurant orders come from drive-thru, takeout or pickup options rather than in-person dining. This shift towards off-premises dining highlights convenience as a top priority. (Source)

• 60% of consumers in the U.S. get their food via delivery or takeout at least once a week.
• 51% of diners turn to restaurant apps to find deals and discounts that could offset their expenses, whether for on- or off-premise dining. (Source)
• Recent government data predicts a 4% increase in prices for food-away-from-home (e.g., restaurant meals). That said, more consumers are actively seeking ways to save while enjoying restaurant meals. (Source)

• 74% of diners use social media to decide where to eat, while 68% check a restaurant’s social media account before visiting. (Source)
• 22 % of customers return because of a restaurant’s social media presence.
• 78% of consumers view restaurants with strong social media presence to be more likely to succeed.

Restaurant Technology Investment Highlights

From AI and automation to self-service kiosks and smart kitchen devices, tech upgrades are reshaping how restaurants are being run.

• Most operators (73%) increased their spending on restaurant technology last year.
• When it comes to tech investment priorities, operators name these as the top areas: digital and location-based marketing (63%), loyalty/reward systems (59%) and back-office technologies like such as inventory and payroll tools (52%). (Source)

• 53% of restaurants now use AI to analyze data for predicting future sales, while 33% use it for personalized customer recommendations. (Source)
• 35% of restaurant owners said adopting new technology helped them cut costs, while 77% reported it reduced stress on their staff.
• 63% of operators are planning to adopt automation and robotics for food preparation, reducing reliance on labor-intensive processes.

• 67% of restaurateurs are incorporating Internet of Things (IoT) technology into their kitchens, including smart ovens, fridges and dishwashers that automatically monitor temperatures and maintenance schedules. (Source)
• These IoT devices are helping reduce energy costs by optimizing appliance use based on demand, with some restaurants reporting a 15-20% reduction in utility bills.

• Approximately 70% of consumers prefer self-service kiosks, mainly due to speed and customization options. (Source)
• Restaurants have seen an average reduction in order errors by 35% after installing kiosks, leading to improved guest experience and increased efficiency. (Source)
• Self-service kiosks are being adopted in more than 60% of all QSRs and 40% of full-service chains.

See also: Online Ordering vs Dine-In Statistics

Regional Insights and Variations

Restaurant industry performance in 2025 also varies significantly by region, reflecting different economic conditions and demographics across the U.S.

Highest restaurant count and density

In terms of the number of restaurants per state, California, Texas and New York lead the pack. 

California accounts for nearly 12.02% of all restaurants nationwide, while Texas and New York account for approximately 7.95% and 6.94%, respectively.

For a state-by-state comparison, check out the table below: 

Leading states by restaurant growth

States such as Florida and Texas have seen remarkable restaurant-sector growth, benefiting from robust population increases, strong local economies and favorable regulatory environments. 

For instance, Florida alone is projected to generate $73.9 billion in restaurant sales in 2025, driven by its rapidly growing population and thriving tourism sector. 

Texas similarly continues to experience substantial industry expansion, supported by consistent population influx and lower operational costs

Where restaurant workers earn the most

Regional differences in restaurant wages continue to be significant, shaping the labor dynamics across the industry. 

Certain states offer higher earning potential for restaurant workers due to a combination of favorable minimum wage laws and tip percentages. 

In 2025, Washington, California, and Oregon are the top three states where restaurant workers are likely to get better income.

In Washington, the minimum wage for restaurant workers is $16.66, with no tip credit, meaning workers earn the full wage plus tips, which average around 17.8%.

California also provides a minimum wage of $16.50, with no tip credit. The state's competitive job market and high cost of living contribute to higher wages, with tips averaging 17.3%.

Oregon offers a minimum wage of $15.95, and like Washington and California, workers receive the full minimum wage plus tips, which average 19%.

Regional consumer preferences

Consumer dining preferences vary regionally as well. The West Coast, particularly California and Oregon, continues to lead the nation in sustainable and plant-based dining demand. 

In contrast, the Southeast and Midwest regions prioritize affordability, convenience and comfort-focused dining options — fueling growth in quick-service and fast-casual segments. 

Meanwhile, the Northeast remains a stronghold for premium dining experiences, craft cocktail bars and innovative restaurant concepts.

These regional differences underscore the importance of understanding localized economic conditions, demographics and consumer behaviors for accurately assessing the U.S. restaurant industry's overall landscape in 2025.

Note: This report on U.S. restaurant industry statistics for 2025 focuses mostly on hard data. For a coverage of broader shifts like technology and evolving dining habits, check out our Restaurant Industry Trends guide.