News

NYS Restaurant Association Survey Reveals
Labor Costs as #1 Issue for Restaurants in 2017

Thousands of industry professionals, students and consultants flocked to the Javits Center earlier this week for the 2017 International Restaurant and Foodservice Show of New York. The Show was highlighted by a series of educational events and a bustling show floor where at the NYS Restaurant Association booth we were asking attendees what they thought the biggest challenge to the industry was for the coming year. 314 industry representatives took part in the survey and with 37% of the vote labor costs took the top spot. Recruiting and retaining staff and finding new customers finished second and third in the informal poll.

The rising cost of labor was a constant topic of conversation at the Show, with many seminars and panels examining this issue in great detail. One such event was the NYS Restaurant Association's State of the Restaurant Industry panel. Dominick Purnomo, of Yono’s and dp An American Brasserie in Albany; Dino Lavorini, from The Modern in Manhattan; and Marco Chirico from Marco Polo Ristorante and Enoteca on Court in Brooklyn sat down with NYS Restaurant Association President & CEO Melissa Fleischut to discuss some of the biggest issues restaurants face and some of the difficult choices restaurateurs in the Empire State are being forced to make. The panel provided tips on how they are making ends meet and even discussed the role technology is playing in their new business models.

Long time NYS Restaurant Association member and celebrity restaurateur Danny Meyer was on hand for the Show's second day when he was presented with this year's Torch Award. In a candid conversation, Mr. Meyer discussed his business mantra and how he views the industry in today's marketplace. The Torch Award, presented by The Food Shows and Ferdinand Metz Foodservice Forum, was created to honor outstanding restaurateurs who embody all the qualities and characteristics the word Torch symbolizes -  illumination, energy, joy, victory, enlightenment, hope and education. As a restaurateur extraordinaire and enlightened hospitality guru, Danny Meyer's ability to teach and share clearly demonstrates the definition of the Torch.

The 2017 Show was a resounding success and NYS Restaurant Association learned a number of valuable pieces of information from those in attendance. We look forward to putting this information to use as we continue to plan out the rest of this year's events and other efforts. Thanks to all those members who attended and stopped by the booth!