Off-premises dining now comprises a larger portion of overall sales than it did pre-pandemic in all six major restaurant segments (family dining, casual dining, fine dining, quick service, fast casual, and coffee and snack).1 No doubt, the demand for takeout will remain strong in the coming months as summer temperatures and higher vaccination rates prompt consumers to seek a convenient way to dine outside—and take leftovers home.
Topics: Noncommercial, Promotions, Marketing & Communications, Family Restaurant, Takeout, Regional, Business & Industry, Commercial, Quick Service Restaurant, Casual Dining Restaurant, Fine Dining, Delivery, National, Local, Beverages, Main Dishes, Lunch, Dinner, Single-Serve, Family, Freshness, Grab-and-Go, Foodservice Industry, Menu, Customer Experience, Consumer, Menu Strategy, Product Quality & Safety, Social Responsibility, Sustainability, Food & Beverage, Health & Wellness, Packaging, Sales & Profitability, Delivery App, Drive-Thru, Consumers, COVID-19, Coronavirus, Curbside Pickup, Fast-Casual Restaurant, Off-Premises, Consumer Behavior, Sandwiches/Burgers, Design, Digital/Online Ordering, Third-Party Delivery (3PD), Safety & Sanitation, Mobile App, Outdoor Dining, Waste Reduction, Touchless, On-Premises
The pandemic marked one of the worst periods in the history of the restaurant business, but it brought out the industry’s best too. Sales sank and restaurants were shuttered, but while many operators struggled to make money, others managed to make a difference. Here are just a few of the standouts whose inspiring goodwill and creative thinking made an especially bad time better for many people.
Even as COVID-19 restrictions ease, foodservice operators must always be mindful of the insatiable (and understandable!) consumer hunger for safety and trust.
No surprise, then, that the National Restaurant Association (NRA) and ServSafe, the food and beverage safety training and certificate program it administers, have updated their guidelines to reflect the latest from the U.S. Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention.
Delivery has always been desirable, if only for its sheer convenience. And now, as the pandemic persists with a far-ranging impact on the industry, it carries the enhanced appeal of combining convenience with safety.
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.