Even during a pandemic, pizza can be counted on to power sales and feed the bottom line. While other chains struggled to shift to off-premises channels to shore up business, pizza chains could rely on already well-developed delivery capabilities.
To serve up sales and mitigate the shortfall during the COVID-19 outbreak, foodservice operators have had to think outside of the box. Now, many are thinking outside—as in al fresco—in states and cities where dine-in remains prohibited. And even where dine-in restrictions have eased, al fresco dining still offers a breath of fresh air for consumers eager to dine out—and an opportunity for sales-hungry operators to feed the bottom line.
Bygone days of dine-in bliss may not be back just yet, but there’s no doubt about consumers’ hunger for their return. As government restrictions ease and restaurants start to reopen, foodservice operators need to be ready.
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.
As restaurant operations pivot to takeout and delivery to boost sales during the pandemic, menus are being revamped to reflect the new norm.