Dining-Out while Eating-In Works Everyday for Food Retailers

Do you remember when, getting ‘butts in seats’ used to be the only worry for restaurant managers trying to drive top line sales and bottom-line profits at their restaurant. Steven Johnson the Grocerant Guru® at Tacoma, WA based Foodservice Solutions® most common refrain of late is “The consumer is dynamic not static.” The consumer touchpoint that had had the greatest adoption for the past four years is branded grocerant niche Ready-2-Eat and Heat-N-Eat fresh prepared food for home consumption.

The simple fact is consumer like your restaurant they will want to eat your meals at their house.  Restaurateurs must oblige.”  So, how do you plan to extend your brands fresh food value in the move after COVID-19?  How are you edifying branded food, service, and flavor carve ability?  

In the Battle for Share of Stomach

Are you winning? 

We think that you should begin to focus on new non-traditional meals periods as incremental revenue because Millennials and Gen Xers are particularly avid buyers of food and beverages for off-premise consumption. A Technomic report found that 56% of the total restaurant dollars spent by those age groups went toward takeout or delivery. The team at Foodservice Solutions® found that small meals that were once snacks have become in high demand by both Gen Z and Millennials replacing traditional entrees as a first choice 63% of the time.

Sometimes when normal sales patterns have been disrupted, we have to look back in-order to look forward. Looking back, we note that  Marianne Quinlan-Sacksteder, director of insights at Acosta’s Center of Shared Business Intelligence stated: “While our research found that dining in at restaurants has remained flat year-over-year, U.S. diners instead indicated spreading their dollars across a variety of out-of-home channels," .. "Diners reported out-of-home food spending has increased significantly over the past two years, with increasing levels of diners indicating they are leveraging foodservice solutions beyond dine-in establishments.”

For international corporate presentations, regional chain presentations, local educational forums, or keynotes contact: Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions.  His extensive experience as a multi-unit restaurant operator, consultant, brand / product positioning expert and public speaking will leave success clues for all. For more information visit GrocerantGuru.com, FoodserviceSolutions.US or call 1-253-759-7869