As we are almost done with 2020, Astrology Expert and Business strategist Mr. Hirav Shah observes that there were twenty transformations in the restaurant industry that cannot be overlooked.
The Increase in Online Orders
Hirav Shah predicts that by 2023 the revenue of online food delivery is expected to be at least $11,952.7 million.
Experimenting with Dining Experiences
The industry continues to opt for out-of-the-box experiences for the guests. The days of two-for-one meals are becoming obsolete.
This means that when eating out, diners bank on restaurants that aren’t serving tasty food only. Their choice is based on restaurants that are focused on sustainability. Sustainability in dining is all about proper food and restaurant management, such as using energy-efficient lighting and reduction of wastage.
Consumers spend calculatingly
Consumers have a fair idea of market prices. There should be transparency in terms of pricing. Customers can easily figure out true net costs and unbundled costs.
Wellness Warriors enter the industry
Hirav Shah reveals that a 149% increase in simmered foods (great for gut health) and a 99% increase in CBD (a wonder-additive that helps with everything from inflammation to anxiety) on menus leading to 2020 as the year of functional foods and drinks.
Cultivating Culture to fight employee turnover
From high profile restaurant empires to small-town dining establishments, tolerance has waned drastically and expectations are higher than ever for workplace culture in restaurants. In the aftermath of the #metoo movement in 2018, no one is going to accept “that’s how it is”. Everyone knows that fair treatment is their right.
After ordering the food, it is taking less time to reach the table. As faster KOT immediately communicates to the kitchen.
Efficient Inventory Management
The efficiency of inventory management has enabled restaurants to track their stock properly.
Focus on Environment-friendly restaurant
Most restaurateurs are now looking for an environment-friendly ambiance. They do not want to contribute to the pollution of any kind.
Dependence on CCTV for surveillance
Hardly you find any outlet without CCTV so that footage can reveal malpractices if any. Everyone knows that they are being monitored.
The rise in vegetarian, vegan, and plant-based dining
Many diners have embraced vegetarianism out of sheer love for animals and some have turned vegan due to their individual choices which vary from one individual to another.
Most diners have become extremely health conscious due to which they prefer to eat less. Restaurants have identified the trend and have cut down on quantities. Previously, two people were required to consume one plate of noodles. Now the same plate can be consumed by a single individual only.
Unique and Global Flavours
Most restaurants are experimenting with global cuisines which the local populace isn’t aware of. The uniqueness of this experiment makes it acceptable to the diners.
Changing wine tastes
Food and Beverage personnel worldwide have started experimenting with drinks for a long. As a result, the customers have developed a fascination for the new wine tastes.
Hyperlocal marketing analysis has a big role to play in the industry. A lot of restaurants prefer to understand what the people prefer eating, as it helps them gain more footfalls while reducing wastage of remaining food items.
Fast Food to Fast casuals
A fast-casual restaurant found in the US does not provide complete table service, but advertises for better quality food than fast-food restaurants, with fewer frozen or processed ingredients. It is a concept between fast food and casual dining.
More Food Industry Blogs for guidance
There has been a manifold increase in the number of bloggers. It includes restaurant bloggers as well as food bloggers who provide insights that guide diners accordingly
Active on Social Media
Digital Marketing has become an important tool and most restaurant traders want their establishments to be active on social media.
Contactless ordering and payments
When the pandemic hit, contactless ordering and payments quickly became one of the safest ways to operate, due to the little to no human contact required.
Since the crisis began, consumers’ adoption of restaurant mobile apps has grown considerably. Hirav Shah analyzed the reviews of the top quick-service restaurant apps, which include McDonald’s, Burger King, and Chipotle, and found a 36% increase in the number of reviewers who said it was their first time using such an app compared to the same time last year.
Even when the pandemic is over and health and safety measures potentially relax, contactless ordering and payments will be here to stay.
Online table bookings
Online table reservation systems have taken on new importance. By enabling guests to find the most convenient day and time at a glance, and without having to speak to anyone, they are simpler to use and more convenient than the traditional phone call. For restaurants, these systems provide a structured way of adhering to strict social distancing guidelines with no hassle or confusion.
With a modern online table booking system, restaurants can handle seat reservations at a safe distance, stagger guests’ arrival times, facilitate virtual waitlists, and monitor capacity to minimize crowding. Several governments now ask restaurants to collect contact data for each customer to help manage the spread of coronavirus. A booking system will simplify the work for businesses by storing and organizing this information automatically, with guest details locked down to a specific table and timing.
Hirav Shah concludes by saying, “Even when the fear of contagion subsides, we can expect to see positive returns for restaurants that offer high cleanliness standards, ensure proper privacy among diners and use technological solutions to make the dining experience more convenient, practical, and relaxing.”