Prior to the pandemic, with few exceptions, there was plenty of labor to go around. As a result, restaurants could deploy the right labor, in the right place, at the right time, doing the right things.
Thanks to COVID-19 and customers’ cravings for convenience, operators now receive orders from a variety of means, and the way they fulfill these orders is more diverse than ever. And both the way operators receive orders and the way they fulfill these orders will continue to impact back- and front- of-the-house restaurant design.
Speed of service at the drive-thru declined over the past year, according to several published reports.
Life was easier for restaurants when guests had fewer choices. Going back several decades, the only decision we had to worry about was to determine whether the food was for here or to go. The first big change happened when drive-thrus came about for quick-service restaurants.
Over the years, drive-thru as a sales channel has been the cornerstone of many successful quick-service restaurants. During the pandemic, though, the importance of drive-thru sales became even more important when this form of service became one of the only ways customers could get food from restaurants. While all of this may seem alluring to some, never lose sight of the simple fact that a poorly designed and poorly run drive-thru will impact a restaurant’s ability to generate revenue.
COVID-19 may have put an end to what we deem as normal. From the CDC guidelines about safely reopening businesses to municipalities regulations that impact the ability to enjoy a meal at your favorite restaurant, the only true constant today is change.
Restaurant staffing has remained an issue since the start of the pandemic. A combination of increasing wages, unemployment checks and people trying to stay safe create a perfect storm for many restaurants, making it difficult to remain fully staffed with fully trained employees. To help foodservice operators alleviate their labor issues, here are 6 design and process-related tactics that can lead to doing more with less.
As hard as it may be to imagine, the dark cloud of the pandemic did produce some silver linings for the foodservice industry. Two that come to mind immediately are the off-premises boom and customers’ willingness to use digital means to remotely interact with restaurants. While those trends were already in motion pre-pandemic, the pandemic accelerated them exponentially, generating faster growth than would have been the case under a more normal business cycle.
All restaurants should regularly visualize what their store of the future (SOF) will look like. An exercise of this nature is important in the best of times. In light of the impact the coronavirus continues to have on this industry, it’s never been more important than it is today, especially with an ever-changing future.
Change is inevitable. It’s a cliche we were all familiar with prior to the pandemic and the arrival of COVID-19 has only accelerated change for the foodservice industry. That’s because the industry must always change to meet customers’ ever-evolving demands, including updating menus and service styles.
The ability to innovate and push technology in the restaurant industry has always been an option. Many times, though, restaurant operators delay implementing certain technologies out of fear of going too far ahead of what the customers will accept. COVID-19 has forced the industry to be open to and accepting of many ideas that may have not even had a chance just a few months back or may have taken much longer to evolve and become mainstream during normal times.