In February 2025, Olo hosted a live webinar bringing together restaurant industry leaders to explore the trends shaping the year ahead. Caroline Skinner, COO of Tupelo Honey, joined Greg LaFauci of & pizza and Matt Finch of Olo for a wide-ranging conversation on what operators need to be thinking about — and acting on — right now.
The State of the Restaurant Industry in 2025
The panel opened with a candid look at where the industry stands heading into 2025. Consumer expectations continue to evolve rapidly, and brands that aren't adapting risk falling behind. From digital ordering to in-restaurant experience, the discussion framed 2025 as a year where execution — not just innovation — will separate leaders from the rest.
Caroline's Perspective: Labor Strategy as a Competitive Advantage
Caroline brought a sharp operational lens to the discussion, drawing on her experience leading multi-unit operations at Tupelo Honey. A central theme in her contributions was workforce resilience — the idea that labor strategy can't just be reactive, it needs to be a deliberate competitive advantage.
She emphasized that the restaurants winning on labor aren't simply raising wages. They're building cultures of development where team members see a path forward. At Tupelo Honey, that means investing in leadership development at every level, from line cooks to general managers, and designing systems that reduce burnout rather than just managing it.
Caroline also spoke to the operational resilience frameworks she's implemented — structures that allow restaurants to maintain quality and consistency even when facing staffing challenges. These aren't abstract concepts; they're practical systems covering cross-training, scheduling flexibility, and clear communication protocols that keep teams aligned during high-pressure periods.
Technology That Serves the Operation
The conversation naturally turned to technology's role, with all three panelists agreeing that the best tech investments are the ones that reduce friction for both guests and operators. Caroline highlighted the importance of choosing technology partners that understand restaurant operations from the inside — tools that solve real problems rather than creating new ones.
She noted that operators should evaluate technology through the lens of their teams: Does it make a server's job easier? Does it give a manager better visibility into what's happening across the floor? If the answer is no, it's probably not the right tool.
Consumer Trends and the Year Ahead
The panel also explored shifting consumer behaviors — from increased demand for transparency and sustainability to the ongoing evolution of digital and off-premise dining. Caroline connected these trends back to operations, arguing that meeting consumer expectations starts with having the right people and the right processes in place. No amount of marketing or technology can compensate for a breakdown in execution.
Watch the full Olo webinar at www.olo.com/webinars/emerging-restaurant-trends-for-2025
Panelists: Caroline Skinner (COO, Tupelo Honey), Greg LaFauci (& pizza), Matt Finch (Olo)
This article was originally published in Olo on February 6, 2025. View the original article