Over the past year and a half, operators have addressed emerging pandemic-related consumer preference, safety and other needs by introducing innovative menu and operational changes—and a number have shown some staying power.
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As we move into the new year, emerging data is driving home the sweeping impact COVID-19 has had on the restaurant industry.
As the consumer appetite for better-for-you and functional foodservice continues to grow during the coronavirus crisis, wellness-driven meal delivery can be expected to make more inroads into the market. Jumping on the better-for-you bandwagon seems an essential ingredient in any recipe for off-premises business success.
More mouths to feed, different foodservice needs. While millennials may seem renowned primarily as a coveted youth demographic, the fact is they’re maturing—and their foodservice needs are evolving as they search for convenient at-home meal solutions during the coronavirus outbreak.
COVID-19 (a.k.a. the coronavirus) may be an astonishing outbreak, but foodservice is far from broken. Though the dark clouds of coronavirus continue to gather, there have been bright spots that show the industry's resiliency and resolve.
Topics: Restaurant Operations, Trends, Independents, Family Restaurant, Regional, Commercial, Quick Service Restaurant, Casual Dining Restaurant, Meal Kits, National, Local, Breakfast, Lunch, Dinner, Restaurant, Social Responsibility, Sales & Profitability, COVID-19, Coronavirus