(TNND) — The restaurant industry is projected to reach $1.5 trillion in sales and employ over 15 million people in 2025, with more than 200,000 new jobs expected, according to a National Restaurant Association report. With this growth, it will remain the nation’s second-largest private-sector employer.

At the same time, restaurant owners are strategizing ways to maintain steady foot traffic while adapting to shifting consumer needs. The report highlights that while diners are eager to eat out more often, economic uncertainty remains a concern.

Many operators are focused on increasing visits, whether to table-service restaurants or quick-service spots like cafes and delis. Fine dining and casual dining establishments, in particular, see attracting more in-person guests as a key priority for success in 2025.

To stay competitive, the industry is evolving beyond traditional expectations, balancing affordability with enhanced hospitality and engaging experiences.

“The fundamentals of the restaurant industry are strong, and operators are optimistic about the year ahead,” said Michelle Korsmo, President & CEO of the National Restaurant Association. “Industry sales are expected to grow more than four percent this year, and employment should reach nearly 16 million jobs. That growth will come from restaurant operators finding the balance of value and experience for consumers, and innovating breakthrough efficiency in their operations.”

Consumer demand is shifting toward experiential dining, with increased interest in tasting events, chef-led dinners, and cooking classes. Loyalty programs are also playing a growing role in dining choices, with operators reporting that these initiatives help drive customer traffic and build long-term relationships.

While in-person dining remains a priority, takeout and delivery continue to be essential, especially for younger consumers who prioritize convenience and flexibility. Many restaurant operators report that offsite sales now account for a larger share of their revenue compared to 2019.

Despite positive sales projections and job growth, challenges persist. Rising labor and food costs, along with workforce shortages, remain top concerns for operators.

“Nine out of 10 people enjoy going to restaurants, and restaurant operators understand what it takes to keep that experience positive,” said Korsmo. “Operators are adapting to meet today’s consumers’ wants and needs with an eye to economic pressures, regulatory changes and rising food and labor costs.”

As the industry navigates these shifts, its focus remains on creating memorable dining experiences—whether in-person or at home.