Consumers today have a growing appetite for food delivery and off-premise dining, and the COVID-19 pandemic has sped up its adoption. Nearly half of full-service restaurant operators started delivery in 2020, while 80 percent of fine dining, family dining, and fast-casual restaurants introduced curbside pickup. Fifty-three percent of adults now say food takeout or delivery is essential to the way they live.
With COVID-19 restrictions in place, many restaurants were forced to pay often punitive commissions to third-party delivery companies in order to survive in this new landscape; these third-party apps have reshaped the industry and are likely here to stay. The good news? Sixty-four percent of adults say they prefer to order directly from a restaurant for delivery.
In this webinar, our panel of international foodservice and venture tech entrepreneurs will address the big questions: What does the future hold for food delivery and off-premise dining? How will those changes affect how restaurants operate? Join us to discover how restaurant operators can best prepare for emerging opportunities while maintaining — or even growing — profitability and customer loyalty.
RESOURCESDelivering the Digital RestaurantCOURSESMenu Design and EngineeringOptimizing Restaurant Space and PricingIntroduction to Restaurant Revenue ManagementBuilding Demand During Slow Periods
