As restaurant traffic patterns continue to evolve, operators are seeing a rise in solo dining. Recent studies reveal that 43 per cent of Canadians are dining alone in sit-down restaurants, motivated by self-care (31 per cent), the desire to try out new places (25 per cent), and working lunches (28 per cent).
From business travellers looking for room service alternatives to single vacationers, and more, operators need to look at solo dining as an important emerging trend. Data shows that single-party reservations are up four per cent year-over-year, making it the largest increase in party size, with Thursday and Friday being the most popular choices.
“The rise in solo dining reflects a broader trend towards investing in personal well-being and the importance of having a bit of ‘me time’,” said Dax Dasilva, Founder and CEO of Lightspeed. “At a time where restaurants are competing for hard-earned dollars, the solo diner is an untapped market with plenty of opportunity.”
Traditionally, solo diners would opt for a spot at the bar, but in Toronto, 38 per cent of solo diners are choosing regular tables over the bar. During the meal, solo diners enjoy people-watching (39 per cent), catching up on texts or emails (40 per cent), or simply relishing in the peace and quiet of dining alone (39 per cent).
As a way to embrace this trend, some restaurateurs are adding designated solo tables, re-designing their dining spaces, or creating community tables where singles can sit with other solo diners for a greater sense of community. With diners focused on value, 69 per cent have noticed higher food prices and 42 per cent report smaller portions. To try and address this, some operators have adjusted their menus to include a smaller single portion or an à la carte approach to make it simpler, more sustainable, and more economical for diners visiting alone.
Treating solo diners as a priority can help operators build that client base. Avoiding common mistakes like assuming someone alone is waiting on another guest and visiting the table less frequently so diners can “be left alone,” will make the experience more enjoyable for guests.
Dinners for one are a rising trend that operators can capitalize on by focusing on providing a superior experience for solo diners.
