The culinary wanderlust of young consumers presents opportunities and challenges. While their big appetite for flavor experiences helps drive menu innovation, there is the risk that their quest for the new and exciting could divert them into becoming serial restaurant samplers rather than loyal patrons.
Renowned as a revenue engine responsible for blazing a trail of profits at a time when onsite traffic seemed to stall, delivery may be gearing up to go into overdrive. According to the foodservice market research and advisory firm Technomic, off-premise orders generate 44% of all restaurant sales, and a quarter of those are delivery.1
In the endless blur of restaurant concepts vying for market share among millennial dining enthusiasts, bringing meaty differentiating factors to the table is a must.
The delivery boom is driving business at a rapid pace, piling plates high with profits for restaurant operations across the country. According to the market research firm NPD Group, deliveries turbocharged a 20% increase in revenue over the last five years, and the overall number of deliveries grew by 10%.1