Over the past year and a half, operators have addressed emerging pandemic-related consumer preference, safety and other needs by introducing innovative menu and operational changes—and a number have shown some staying power.
Topics: Technology, Promotions, Marketing & Communications, Mobile, Independents, Family Restaurant, Takeout, Business & Industry, Quick Service Restaurant, Casual Dining Restaurant, Ice Cream/Yogurt Shop, Delivery, Meal Kits, Donuts/Pancakes/Waffles, Cookies/Bars/Snacks, Ice Cream Desserts, Cakes/Cupcakes, Breakfast, Dessert, Snack, Holidays, Chocolate, CHIPS AHOY!, OREO, Family, Cookies, Dessert Ingredients, Grab-and-Go, Labor, Convenience, Foodservice Industry, Menu, Creative Inspiration, Customer Experience, Consumer, Flavors & Ingredients, Menu Strategy, Food & Beverage, Sales & Profitability, COVID-19, Coronavirus, Curbside Pickup, Fast-Casual Restaurant, Off-Premises, Consumer Behavior, Value, Limited Time Offers (LTOs), Nostalgia, Digital/Online Ordering, Touchless, On-Premises, Foodservice, Sweet, Fresh
The tide may be turning, but it can still be a struggle for operators to keep their head above water. Despite a surge of government funding for restaurant relief, rising vaccination rates and receding restrictions, 39% of restaurants—about 2 out of every 5—couldn’t cover their June rents, according to survey data from the lead generation platform Alignable.1
It’s no secret that top restaurant brands like Domino’s and McDonald’s navigated the pandemic more nimbly than small operations, which often ate heavy losses due to a lack of robust off-premises channels. Expedited by the ease and convenience of digital ordering, takeout, delivery and drive-thru service all proved to be powerful revenue engines for major players when in-store traffic slowed to a crawl or came to a screeching halt.
“Sustainable is attainable” seems to be the mantra of restaurant chains as waste reduction and earth-friendly innovation come to the foodservice forefront.
Consumers’ appetite for sustainability is strong. They not only want food that tastes good; they also want to feel good about the foodservice options they choose. And not only will they favor operations that step up to the sustainability plate; they’re also willing to pay more for sustainable solutions. As noted in Mondelēz International Foodservice’s 2021 Foodservice Trends: A Look at the Road Ahead report, sustainability is so important to surveyed consumers that they're willing to pay up to $2 more for eco-friendly packaging.1 Four in 10 consider such packaging important.1
The challenges of 2020, including business closures and social distancing guidelines, catapulted the demand for takeout and delivery to new heights over the past year—and may have forever changed consumers’ relationship with the foodservice industry. Indeed, more than half (53%) of consumers surveyed by the National Restaurant Association say takeout and delivery have become "essential to the way they live.”1
Topics: Technology, Marketing & Communications, Independents, Takeout, Regional, Pies/Tarts, Business & Industry, Commercial, Quick Service Restaurant, Casual Dining Restaurant, Delivery, National, Local, Social Media, Family, Labor, Convenience, Foodservice Industry, Customer Experience, Consumer, Distribution, Menu Strategy, Packaging, Sales & Profitability, Delivery App, COVID-19, Coronavirus, Curbside Pickup, Fast-Casual Restaurant, Off-Premises, Consumer Behavior, Ghost Kitchens, Design, Digital/Online Ordering, Signage, Shareables, Third-Party Delivery (3PD)