Marcus Viscidi, VP of Enterprise Sales at Informa Connect, discusses the trends and challenges in the food service industry, particularly in relation to trade shows and conferences. He highlights the importance of technology in streamlining operations and improving customer experiences.

Viscidi also mentions the rise of plant-based options and sustainability as key trends in the industry. He emphasizes the need for experienced and well-capitalized operators in the restaurant business and discusses the importance of addressing food waste and reducing single-use plastic. The conversation covers topics such as plastic waste in the restaurant industry, trends in the post-COVID landscape, and trade shows in the food service industry. The main themes are sustainability, industry trends, and trade shows.

• Technology plays a crucial role in streamlining operations and improving customer experiences in the food service industry.
• The rise of plant-based options and sustainability are important trends in the industry.
• Experienced and well-capitalized operators are more likely to succeed in the restaurant business.
• Addressing food waste and reducing single-use plastic are key sustainability challenges in the industry. Plastic waste is a significant issue in the restaurant industry, with approximately 30% of food purchased in restaurants going to waste.
• Restaurants are exploring ways to reduce waste and optimize their ordering to minimize food waste.
• The post-COVID landscape has seen a shift towards convenience and experience as key factors for consumers.
• Alcohol consumption among Gen Z is decreasing, which may impact full-service restaurants that rely on alcohol sales.
• Trade shows, such as the National Restaurant Association show, provide valuable opportunities for networking, learning, and staying updated on industry trends.

00:00 Introduction and Background 07:55 Trends in the Restaurant Space 12:39 The Future of Technology in the Restaurant Industry 22:01 The Impact of Changing Alcohol Consumption Habits