Foodservice Operators Share 2025 Outlooks
FER checks in with several operators on their plans and outlooks for the year ahead.

Tune in as operators share 2025 perspectives as part of FER’s annual state of the industry coverage.
MICHELLE WICKHAM
Vice president of national operations
Scooter’s Coffee, Omaha, Neb.
“At Scooter’s Coffee, 2025 is all about redefining operational excellence with bold, guest-focused service. By streamlining drive-thru interactions, enhancing digital accuracy and empowering our franchisees, we aim to use data and insights to set new standards for customer satisfaction, speed, quality and connection. We’re optimizing coffee line efficiency by streamlining workflows, leveraging advanced technology, and enhancing training to deliver faster service and a seamless guest experience. This includes determining clear roles for each barista in the kiosk, and training to manage multiple orders simultaneously.”
KELLY RODDY
CEO
WOWorks (parent company of Barberitos), St. Petersburg, Fla.
“Barberitos, one of our brands, will be testing self-service kiosks across many locations. Additionally, we are actively engaging with our primary equipment providers to explore new innovations and cost-saving technologies, such as ventless and electric options, which open up possibilities for utilizing spaces that may not have been viable in the past. We’re also exploring how drive-thru and pickup windows could enhance our business model, as well as create flexibility in the back-of-house to potentially accommodate virtual concepts.”
SCOTT GLADSTONE
Chief development officer and president of international
Dine Brands Global, Pasadena, Calif.
“As we expand our dual-branded Applebee’s | IHOP concept both in the U.S. and globally, our focus remains on standardizing equipment capabilities for scalability, particularly for conversions. By selecting the best-fit equipment and keeping costs low, we can offer exceptional support to our franchisees as they develop new locations and convert existing ones into stylish and efficient dual-branded restaurants.”
CHRIS DERICO
Child nutrition director
Barbour County Schools, Philippi, W.Va.
“Our rural district has several older buildings, and most of the cafeterias are outdated, with limited storage and limited electrical capacity. To support what I call ‘semi-scratch cooking,’ we are always looking at ways to add additional coolers and freezers, and to maximize dry storage areas. We will also work to increase electrical capacity. As designers update the cafeteria, they will work to provide a much better dining experience for the students, which, in turn, will lead to higher participation and more academic success.”
LEISA BRYANT
Executive director food, nutrition and patient transportation services
The University of Texas MD Anderson Cancer Center, Houston
“In 2024, one of our cafes was recognized as one of the best places to eat in the Texas Medical Center, alongside achieving a remarkable 99th percentile in patient courtesy scores. To build on this success, we will create dining experiences that foster healing, joy and comfort. … We will invest in innovative equipment that enhances efficiency, reduces physical demands of staff and uses less space and infrastructure, all while retaining meal quality. This includes improvements in food preparation with the addition of combi ovens and a dishroom remodel.”
ROB GERSTENFELD
Vice president real estate, construction and design
Qdoba, San Diego
“In 2025, Qdoba is elevating operations with a second makeline to handle rising third-party and app orders, interior digital menu boards and an optimized design showcasing our flame-grilled platform and handcrafted ingredients. We’re tackling challenges like smaller, complex spaces and enhancing guest visibility of our grills by creating best practices for digital pickup lanes. With strong vendor relationships, high-quality equipment and a consistent in-house dining experience, we’re set to make 2025 a banner year for growth and new restaurant development.”
FLYNN DEKKER
CEO
Shipley Do-Nuts, Houston
“As we look to 2025, our focus is clear: driving growth through product innovation, operational and equipment enhancements that improve guest experience and strategic expansion with multiunit, multi-brand partners. Our new culinary innovation lab is fueling menu creativity, like our recent egg and cheese kolache line (our most successful product launch in company history), while advancing equipment solutions that increase both throughput and overall sales volume. We continue to focus on growing digital orders by making online ordering for pickup or delivery more seamless. Operationally, all new and remodeled shops will feature enhanced drive-thru systems with correctly positioned menu boards, speakers and headsets, alongside tools to optimize speed of service and reduce labor costs.”
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