​Even before the pandemic, the shift from on-premise to off-premise dining was happening. But the pandemic truly accelerated it, and even as people return to restaurant dining rooms now, there is still a way to go before things look the way they did a couple of years ago. To be sure, the trend is especially stark for full-service restaurants – new data from FSR Magazine indicates that in September of 2019, 80 percent of traffic at full-service restaurants was on-premise (compared to 20 percent for carryout), whereas the mix in September of 2021 was 56 percent on-premise, 44 percent carryout. Still, across restaurant categories, an operator needs to make a clear-eyed assessment of their business model in light of current market conditions, then take steps to protect the business for the long term. That means expanding, not limiting, opportunities to serve guests – and resisting the urge to revert back to how you were operating pre-pandemic. Consider new opportunities for catering, particularly as businesses are looking for ways to maintain connections between hybrid workers and clients. Keep communication open with neighboring restaurants and complementary businesses that may be able to pool resources, share staff, or collaborate with you on promotions. Think about how to make it easier and faster for your food to reach guests who want to eat it off-premise, whether that means assessing third-party delivery providers to find the best-possible arrangement, starting an in-house delivery service or using a ghost kitchen. 

After a tumultuous year, restaurants are coming back in a big way – though the landscape is looking different than it did before the pandemic. According to Yelp’s Economic Average report released in April, which tracks the number of restaurants listed on Yelp by restaurant operators and consumers, more new restaurant businesses opened in the U.S. during the first quarter of 2021 than at any other period over the last 12 months. The restaurants across the nation that experienced the most growth during the quarter, the report said, tended to be those that offer takeout, outdoor dining and other Covid safety precautions. Restaurants with food-delivery services experienced the greatest increase – a 22.1 percent spike. This trend is likely to last for some time – at least for restaurants beyond fine-dining establishments – particularly as consumers have taken on new habits over the past year. Does your restaurant have a seamless system when it comes to offering food for off-premise consumption? A Restaurant Business report says it will continue to be important for operators to streamline their processes – e.g. continuing to offer curbside pickup and trimming menus to include items that travel the best, as well as leaning on data a bit more to predict traffic surges and lulls, craft new promotions to drive demand, and manage orders coming from multiple sources.

As the pandemic has called for people to work, learn, eat and shop from home, attitudes about the best places to live have shifted too. The suburbs and some rural areas have experienced a lift as people have left cramped urban quarters behind. A survey conducted by Zillow last spring found that the rise in remote working was generating a property-buying spike in suburbs and smaller cities. What’s less clear is how temporary that suburban shift will be. As a result, it’s become a bit more difficult for restaurant operators to know who their customers are – and how their preferences may differ from those in pre-pandemic times. Your in-store technology should be providing real-time updates to help you manage business day to day, but it’s important to keep an eye on the larger picture too. Datassential’s Firefly database is one new tool that lets users examine the restaurant landscape in any city or geographical region. It pulls from demographic data including average household income, median age and other factors to help operators get a better sense of how their community is changing – and how they will have to adjust as a result. Overall, the suburban shift has much to offer restaurant operators, including greater flexibility with space, lower costs, and less competition from other chef-driven concepts. A recent report from US Foods says succeeding with
current suburban diners is about offering value and variety, while accommodating their interest in being adventurous.

When you think of top-notch restaurant service, it probably doesn’t look like it did in early 2020. It’s yet another aspect of the restaurant experience that operators have had to reinvent. If you consider your menu alone, your ability to provide the kinds of options customers want is key to providing the kinds of memorable experiences that bring them back. Food trend specialists Innova Market Insights produces an annual report of top 10 trends for the year based on responses from consumers around the world. In their latest report, half of the trends listed are about the need to inform customers about the foods they are eating, explain what health-related benefits they can provide, and offer the option of customizing foods to particular dietary needs and preferences. The research found that 60 percent of global consumers care about where their foods come from – and if they meet key ethical, environmental and clean-label standards. They put their money toward the businesses that meet those standards: 64 percent of consumers surveyed said they have found more ways to tailor their life and products to their individual style, beliefs and needs. They support restaurants that can find ways to bring the restaurant experience home to them with restaurant-branded products, meal kits and sophisticated ingredients to go. And not so surprisingly in a pandemic, consumers are increasingly interested in their immune health and eating foods that meet their individual nutritional needs: 60 percent of respondents are increasingly seeking out food and beverage to support their immune health – with one in three saying their concerns about immune health increased in 2020 over 2019. When you consider your menu, look at it through the lens of consumer transparency and customization. What equipment and cooking processes will enhance not only the taste but also the nutritional value of the food you’re preparing? How can your technology help you proactively select suppliers you’re proud to promote to customers? How can your access to real-time inventory information help you prepare more dishes with fewer ingredients while also adapting to a range of nutritional needs? What special aspects of your menu are specific to your brand and can be packaged up and enjoyed at home?