A Return To Dining On-Premise
We have entered a time of transition for the foodservice industry, as consumers have become eager to return to eating at restaurants. A National Restaurant Association recent survey of 1,000 U.S. adults found that pent-up demand was intense, with about 67% of consumers saying they were not dining on-premise as often as they would like. At Waypoint, we provide operators with information, guidance, and data-driven solutions so that they can be successful as guests start to return to dining on-premise.
It’s important to remember that people eat out not because they are hungry, but because it’s a fun and an enjoyable activity. People like to experience new and comforting flavors, while marveling at the beauty and presentation of a plate, all of this is even more enjoyable in the company of other people. People like to share food with family and friends and are eager to get back to doing this in a welcoming and safe atmosphere. According to a recent Datassential report, “53% of consumers are looking forward to meeting friends at a restaurant or bar and 47% of consumers are looking forward to eating lunch with their co-workers.”
Restaurant Business has also reported that 68% of consumers said they appreciate seeing visual proof that enhanced cleaning and sanitizing procedures have been implemented at a restaurant. So as guests start to shift back to on-premise dining, we recommend that restaurants continue to focus on providing safe experiences that build loyalty and love for their brand. We believe that the operators who are going the extra mile to create safe and delicious experiences where guests can linger, enjoy, and reconnect, will gain customer appreciation and loyalty.
Visit our blog to access free resources to help you create an on-trend seasonal menu, market your offerings and follow safety guidelines. We also have tools available on our website that include recipe inspiration, templates (menu, flyer & catering order forms) and take-out packaging solutions to help your operation thrive.
Takeout & Delivery Remain Popular
Even though people are transitioning back to dining on-premise, it’s still a good idea to continue to prioritize takeout, delivery and order accuracy. 53% of adults say purchasing takeout or delivery food is “essential to the way they live,” and 68% of customers say they are more likely to purchase takeout or delivery food than they were before the pandemic, according to data from the National Restaurant Association’s State of the Industry report released in January.
Restaurant Business, reported that the surge in off-premise dining is here to stay and we couldn’t agree more. Datassential also found that drive-thru and takeout/curbside pickup has been the top off-premise restaurant experience for consumers during the pandemic, with 62% of surveyed consumers using drive-thru for meals eaten at home, and 46% using takeout. There is no denying that over the last year the pandemic has drastically changed how often consumers order food to-go. With it’s added comfort and convenience, it’s easy to understand why takeout is still a preferred option.
A recent survey by Buyer’s Edge Platform, a digital foodservice procurement network that has analyzed purchasing data throughout the pandemic, showed that 46% of the consumers surveyed said they ordered more carryout and delivery in the last year and 33% of consumers surveyed reported that they plan to order more in the next 12 months.
In order to capitalize on the rise of food delivery and takeout orders, you may wish to tailor your menu to current culinary trends and add items that travel well. That’s where Waypoint can help! At Waypoint, we are experts at helping you create a menu that will impress, delight and leave a wonderful lasting impression. Reach out to your Waypoint sales representative for support in creating options for on-premise dining and takeout. We partner with Stouse and other leading manufacturers to provide you with packaging solutions for your operation. We can help you add extra details to make guests feel appreciated, offer safety solutions, and create seasonal menu offerings to entice and thrill your patrons.
Our goal is to help operators like you navigate the new dining landscape. Get started by clicking the button below.
Recent Comments