Skip navigation

What can full-service restaurants expect in 2023? The CEO of Logan’s Roadhouse, J. Alexander’s owner weighs in

Josh Kern thinks the full-service restaurant experience has been forever changed. Still, the key to getting customers in the doors won’t surprise you.


Between dining-room closures, supply-chain disruptions and labor shortages, full-service restaurants have been riding a roller-coaster the past few years. And while sales at casual and upscale brands have largely stabilized since the disaster that was 2020, full-service concepts are far from business as usual.

A big reason why is that customer expectations for their dine-out experiences have completely changed. That’s according to Josh Kern, interim CEO at SPB Hospitality, parent company to iconic casual brands like Logan’s Roadhouse, Old Chicago Pizza + Taproom and Rock Bottom Restaurant and Brewery and upscale concepts like J. Alexander’s and Stoney River Steakhouse and Grill.

Kern joined the latest episode of Take-Away with Sam Oches to discuss the challenges of the past couple of years for full-service brands and how they’ve changed the full-service experience. And after a year where labor and supply chain dominated the attention of restaurant operators, he shares his predictions for what will do so in 2023.

In this conversation, you’ll find out why:

  • Convenience-driven concepts will be hot acquisition targets
  • What people are looking for in their restaurant experiences is changing
  • Full-service brands are not known to be nimble — but they need to be now
  • 2023 will be all about simplicity and getting back to your roots
  • Customers want to feel like they’re at home

Contact Sam Oches at [email protected].

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.