As takeout and delivery remain popular options for diners, top trends are emerging that operators can capitalize on as they try to boost sales and engage off-premise customers. From technology to sustainability, timing, and delivery, off-premise dining can be a successful revenue generator for restaurants that get it right.
Technology
AI has emerged as an effective tool for restaurants as they work towards optimizing off-premise dining with traffic management and optimized routing. AI also offers the option of enhanced customer communication with automation, as well as predictive elements that can help anticipate busy times, improve inventory and labour management, and optimize resources. Today’s technology offers operators the opportunity for data-driven decision-making, with a look at the most popular dishes, delivery addresses and demographics, frequency of repeat orders, and more.
Delivery
With increased technology comes real-time insight to help operators streamline their operations, like driver locations, delivery times, and order volume. This data can help operators improve delivery so orders stay hot and fresh, minimizing customer complaints and improving the delivery experience. Today’s software can also help determine streamlined delivery routes to reduce fuel consumption and expenses while improving the customer experience.
Sustainability
Studies show that 66 per cent of consumers consider sustainability when making a purchase, and diners are willing to pay up to 10 per cent more for environmentally friendly options. Takeout containers are now available in a variety of sustainable options, and reducing excess packaging can help lessen your impact on the environment. As well, eliminating things like extra condiments, cutlery, and marketing material can reduce the environmental impact on your off-premise orders.
Timing
Dining habits are shifting to include earlier ordering times, as business from 5:00 am to 11:00 am grew 45 per cent, and 12:00 am to 5:00 am rose 36 per cent year over year. According to Circana, males aged 45 to 54 are driving these sales, spending five times more on restaurant breakfasts than average consumers, often seeking out coffee beverages and on-the-go menu items. Breakfast is back and many operators are adjusting their hours to accommodate growing demand, as well as expanding the prepared and grab-and-go options for early-morning orders.
Off-premise dining is here to stay and operators who maximize the tools, stay on top of trending habits, and deliver exceptional experiences to their guests will see growth as they continue on the road to recovery.
