Leave it to a pandemic to build up the market’s appetite for foodservice. At one point, eating out at a restaurant ranked as the most looked-forward-to post-quarantine activity, according to the market research firm Technomic.1 But as infection rates rise, it should come as no surprise that consumer confidence in returning to pre-pandemic activities is falling.
The pandemic may have put an unforeseen strain on the industry and brought business to a crawl, but a Bank of America study has revealed that sales have gone from fizzle to sizzle as the big brands turned the corner on the coronavirus.1 Small chains and independent restaurants, meanwhile, remain stalled.1
As the COVID-19 outbreak compels restaurant operations to make a turn toward off-premises sales, third-party delivery picks up more speed on the fast-track of growth.
As foodservice operators and chefs get creative in their quest to serve up sales during the coronavirus outbreak, it seems that off-premises is always moving forward. But sometimes going back to the tried and true may be the best route to higher sales.
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