Catching up with… Stephanie Fischer

Stephanie Fischer was named president and CEO of the Georgia Restaurant Association (GRA) in September. These are edited highlights from an interview.

How big is the restaurant industry in Georgia?

We had nearly 22,000 eating and drinking establishments in Georgia and almost $25 billion in sales last year. [The industry] employs over 500,000 people statewide, which makes us the second largest employer next to agriculture.

What is the GRA’s role in supporting the industry?

The GRA serves as the voice of Georgia restaurants – advocacy, education and awareness. We advocate on behalf of every restaurant in the state. We want to ensure that we are educating our lawmakers. First, it’s important to make sure that we do not pass any legislation that would have a negative effect on our restaurants. And then, to educate our legislators, making sure they understand what our restaurants do and how they operate.

There are other things we offer our members, [such as] discounts with regards to ServSafe [a required certification program for food handlers and managers], making sure that our restaurants have the tools and processes in place for sourcing for managers [and] ServSafe food handlers, certification for hourly employees, alcohol training, that type of stuff. We offer different discounts with regard to healthcare.

You’re new to this position. Tell us about your background.

I’ve been in the hospitality industry over 30 years. I love this industry. My husband is in the industry. He’s a chef. I really want to make a difference in our state to ensure our restaurants have a great place to operate.

Most recently, I was vice president of corporate operations of Paradies Lagardère Travel Retail Dining Division. I oversaw the strategic planning and support for dining operations. Before I left, Paradies had over 80 brands in their portfolio [across] 170 locations in 43 airports throughout North America.

What are some of the challenges facing Georgia restaurants?

Staffing is a challenge. It’s not only for the restaurant industry; it’s the service industry as a whole. As of September 2023, full-service restaurant employment levels were, I think, 214,000 jobs nationwide, or 4% below pre-pandemic [levels]. And, of course, quick-service restaurants continue to have turnover.

Inflation has affected our restaurants; it’s affected our consumers. Many restaurants have been forced to increase menu prices to keep up with inflation. With regards to the labor cost and food cost – every single cost a restaurant incurs is being affected by inflation. A typical independent restaurant runs on very small margins, anywhere from 3% to 5%. For every sales dollar that a restaurant gets, 33% usually goes to food costs, 33% goes to labor costs and 29% goes to other costs, which include rent, utilities and other direct operating costs. Restaurants can only increase their prices so much before the consumer will say, “OK, no, I can’t go there.”

Restaurants in the state of Georgia and across the country are up for the challenge. [Restaurant owners] are in this industry because they love what they do.

There was a lot of excitement around the Michelin ratings coming to Atlanta last fall. What sort of impact are you seeing on restaurants in Atlanta?

The competition among our chefs definitely increased. Our chefs and our guests have a heightened awareness now of what quality food is, of excellent service and value. And we really do feel like Michelin will bring even more international awareness to the amazing culinary talent we’re fortunate to have here in Atlanta. And hopefully we’ll grow throughout the state.

What would you tell someone who is considering a career in the restaurant industry?

We are a driving force in the Georgia economy. We provide jobs and build careers for thousands of people and play a vital role in our local communities throughout the state, which we’re very proud of. I started off in a quick service location in high school, and now I am … fortunate enough to be able to run the Georgia Restaurant Association. There are
a lot of fun stories of people who have started in the dish room and ended
up in the boardroom. We have a fabulous, fun industry to get into.