Months into the pandemic, drive-thrus have become reliable revenue engines that offer consumers a coveted combination of convenience and safety. According to the location technology company Bluedot, 74% of people have used drive-thrus the same amount or more often than usual since the onset of COVID-19—a 43% increase from April.1
Downsized menus are a must for many operators re-orienting their businesses for less dine-in and more off premise sales. Major chains have been at the forefront of shrinking menus to achieve more manageable margins during the pandemic.
Customers love to sink their teeth into loyalty programs, which can serve up a feast of rewards for repeat customers—and a steady stream of revenue for operators.
Tight margins have always been a hot-button issue for the restaurant industry. But with the coronavirus outbreak, feeding the bottom line has become especially challenging, and while delivery has been a boon to many operations, third-party delivery fees continue to drain profits.
The restaurant industry has been slowly innovating its way out of the dark alley caused by the coronavirus outbreak. Bright spots have emerged along the way:
- Shifting full throttle to delivery, takeout and curbside pickup
- Selling inventory stockpiled for dine-in services as groceries
- Creating large family meal deals to accommodate quarantined families and budget-focused consumers in a struggling economy