In the wake of the pandemic, the return to in-person dining has spurred reimagining the restaurant experience, with sustainability and the use of technology gaining relevance in the consumer mindset. Emerging restaurant concepts are increasingly integrating tech throughout the customer journey, addressing consumer desires and operational hurdles. This report explores how these innovations meet evolving consumer expectations, paving the way for reshaping the future of consumer foodservice.
This report comes in PPT.
Restaurants are actively exploring methods to digitise the dining experience, aiming to enhance value at every stage of the customer journey. The pursuit of strategic partnerships becomes a key in this quest, allowing foodservice operators to add value, cut costs and ensure an accessible offering for their customers.
As consumers continue to struggle with higher prices in many markets, some have begun to shift their focus away from sustainability. In order for sustainability practices to entice consumers, brands must highlight the ways sustainability can add to a unique dining experience and focus on keeping sustainability from increasing prices.
As consumer interest in sustainability has shifted, so too have the practices of eco-conscious businesses. Supply chain disruptions during the COVID-19 pandemic and beyond have shown restaurants the benefits of having a local and eco-friendly supply chain to help mitigate further disruptions. Businesses are also increasingly seeing sustainability as a cost-saving mechanism.
Along with lifestyle trends across industries, consumers in foodservice are looking to engage online with all steps of the eating process. Consumers are looking to social media and other platforms to research, order and streamline the dine-in process, as well as to look at and talk about food.
The foodservice industry is at a critical point where existing technologies are becoming effective solutions amid a significant labour shortage. Technology bridges the labour gap but also demands a skilled workforce which can also be challenging.
Consumer foodservice is composed of cafés/bars, full-service restaurants, limited-service restaurants, self-service cafeterias and street stalls/kiosks.
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