“Simpler is better” seems to be the mantra of foodservice these days. The pandemic has not only put prevention center of plate, but also it has created a hunger for optimal convenience as consumers seek safe and simple options to address their foodservice needs.
The pandemic hasn’t just shifted the focus to takeout and delivery; it’s driven foodservice down a road of constant twists and turns, with no path back to business as usual. A vaccine is on the horizon, but COVID-19 has forced approximately 17% of U.S. restaurants to close,1 and concerns over its spread continue to have a negative impact on the bottom line. While the holiday season is normally a time when operators can expect a business boost, in 2020 eat, drink and be merry became eat, drink ... and be very careful.
Curbside pickup may have seemed like a pitstop on the road to a post-pandemic return to normal, but it continues to gain ground as a viable off-premises channel. Popular for its safety and convenience (allowing consumers to leave their homes and consume their food in the safe haven of their homes or cars), curbside pickup is becoming an entrenched pattern of behavior that's likely to continue after the outbreak subsides.
According to the market research firm Technomic, 40% of consumers surveyed have used curbside pickup during the pandemic, and 66% expect to continue using it once dine-in service returns.1 “While curbside pickup may have been introduced as a temporary solution during the pandemic, there is demand for this service long term as consumers become accustomed to it,” Technomic reports.2 As a result, curbside pickup is an area of opportunity for foodservice establishments. “Operators can consider whether or not they plan to offer curbside and, if so, invest in the service.”2
The pandemic has put a spotlight on off-premises business as major chains and independent operators strive to whip up recipes for success under challenging circumstances. Capacity restrictions, shutdowns and consumer safety concerns may have stalled in-store traffic, but the off-premises revenue engine continues to steer foodservice in the direction of delivery and takeout.
As coronavirus rates fluctuate, one thing holds steady—the need for innovation due to the market’s insatiable appetite for safety, ease and convenience. The new norm is fueled by digital advances, and the road leads to ever-accelerating innovation as foodservice operators navigate the challenges of the pandemic and the shifting needs of the consumer.