Webinar/Podcast
Navigating Summer Travel: Restaurant Opportunities and Consumer Behavior Trends
Summer traditionally is seen as an economic driver for restaurants, hospitality, and other destination-driven businesses. Today, however, changing consumer behaviors, economic uncertainty, higher gas prices, decreased discretionary spending, labor pressures, and evolving travel patterns are creating new headwinds as we head into one of the most anticipated tourism seasons in recent history.
The FIFA World Cup and America 250 celebrations will drive attention and travel to U.S. markets, but restaurant operators are likely to ask a critical question: Will these marquee events be enough to offset broader tourism softness and consumer caution?
This webinar, presented by the National Restaurant Association and moderated by Dr. Chad Moutray, its Chief Economist and Senior Vice President of Research, will focus on the recent results of the Association’s new summer tourism survey, and also bring together industry experts, restaurant leaders, and tourism strategists to unpack the current state of summer tourism and what it could mean for restaurant performance across urban, suburban, and destination markets. Attendees will take away practical insights into how to position their businesses to capture demand, protect margins, and build resilience despite a traffic slowdown.
Here’s what attendees will discover:
- Current trends shaping summer tourism and consumer travel behaviors
- Why tourism demand may not translate evenly across all restaurant segments
- Economic and operational risks that could affect restaurant traffic and sales
- How the FIFA World Cup and America 250 celebrations could reshape traffic, sales, and revenue
- Which markets and concepts stand to benefit most from this event-driven tourism
- Strategies that maximize local traffic if destination travel softens
- How operators can adapt pricing, staffing, menus, and marketing during volatile demand cycles
- The importance of providing experience-driven dining and community engagement
- Data-driven approaches to forecasting traffic and managing inventory more effectively
- How to strengthen profitability without sacrificing guest experience
In addition, operators will leave with these actionable strategies:
- Capture incremental traffic during major tourism and event periods
- Build flexible labor and operating models for volatile demand
- Create marketing campaigns that resonate with both travelers and local consumers
- Increase guest frequency and loyalty during softer economic conditions
- Identify emerging opportunities hidden within changing travel patterns
The bottom line:
Whether you operate a single location or oversee a multiunit brand, this conversation will help you prepare for the opportunities—and risks—that could define summer tourism and restaurant performance.
Register today!
Register and Watch Recorded Webinar Now
**Please note: After this webinar takes place, it will be available for on demandviewing. Please register even if you cannot attend the live presentation. You will receive a link to the on demand presentation where you can watch at your leisure.
About the Presenters:
Chad Moutray
Senior Vice President, Research & Chief Economist,
National Restaurant Association
Chad Moutray is Senior Vice President of Research & Chief Economist at the National Restaurant Association. He provides thought leadership and data and analysis to business leaders in the restaurant and hospitality industry. He also serves as a subject matter expert on economic issues, commenting on conditions affecting the restaurant industry via professional presentations and media interviews. He has appeared on various news outlets, including CNN, CNBC, and NBC’s Today show.
Before joining the Association, Dr. Moutray served as Chief Economist at the National Association of Manufacturers, and as Director for the Center for Manufacturing Research at the Manufacturing Institute. He was Chief Economist & Director of Economic Research for the Office of Advocacy at the U.S. Small Business Administration, and Dean of the School of Business Administration at Robert Morris College in Chicago.
Today, Moutray also serves as an adjunct professor of applied econometrics at George Washington University. He holds a Ph.D. in economics from Southern Illinois University at Carbondale and bachelor’s and master’s degrees in economics from Eastern Illinois University.
Kevin Keller
Chief Operating Officer, Clyde's Restaurant Group
Kevin Keller is a seasoned leader with over 20 years of experience in food and beverage operations, currently serving as the COO of Clyde's Restaurant Group. He is known for his strategic thinking and collaborative approach, which have led to the successful implementation of new initiatives across all CRG’s concepts. Prior to joining CRG, Kevin held senior management positions at Granite City Restaurant Operations and Bravo Brio Restaurant Group, where he played pivotal roles in new restaurant launches and brand management. He is also actively involved in industry leadership, serving as a Chairman of the Board for the Restaurant Association of Maryland and Board Member since 2018. Kevin Keller's dedication to excellence and passion for the hospitality industry continue to shape the future of Clyde's Restaurant Group making him a driving force behind CRG's continued success.
Randy Sharpe
CEO, Wahlburgers
Appointed as CEO of Wahlburgers in February 2024, Randy Sharpe leads the renowned casual dining chain founded by the Wahlberg brothers—actor Mark Wahlberg, musician/actor Donnie Wahlberg, and Chef Paul Wahlberg. In addition to his role at Wahlburgers, Randy serves as Managing Partner and Co-Founder of Flecha Cantina by Mark Wahlberg, a dynamic dining concept redefining Mexican cuisine, with locations in Huntington Beach, Las Vegas, and San Diego established in 2024.
With over two decades of experience in the restaurant industry, Randy’s leadership was honed during his tenure as CEO of Xperience Restaurant Group (XRG), where he elevated operational standards on a national level. His career trajectory—from General Manager to Managing Partner and eventually SVP of Operations—demonstrates his commitment to driving profitability and growth across multi-concept restaurant chains. Randy’s leadership philosophy centers on collaboration and empowerment, ensuring the success of his teams and the brands he champions.
