Foodservice: New business models – Produce Blue Book – Produce Blue Book

by | Jul 22, 2022 | Business

During the pandemic, restaurants and other foodservice operators were forced into new ways of doing business, especially with ordering and delivery or pickup.
Additionally, many chains reconfigured dining rooms and added drive-thru windows.
According to a February 2022 survey by the National Restaurant Association, 54 percent of U.S. adult respondents say purchasing takeout or delivery food is essential to the way they live.
For millennial and Gen Z consumers, these percentages are even higher at 72 percent and 66 percent, respectively.
Separately, NPD Group found 42 percent of all U.S. restaurant traffic in November 2021 was in the drive-thru versus 26 percent in February 2020.
Delivery numbers ticked up as well, with third-party service providers ringing up substantial sales.
“Pickup and delivery became a more sophisticated portion of a restaurant’s ability to generate sales,” says Craig Fields, director of account management for the Northwest at RPE, LLC BB #:105471 in Bancroft, WI. “Restaurants have realized that takeout and delivery, done well, can become a profit center.”
The rise of ghost kitchens, which prepare food for off-premises consumption, have put restaurants in a good position to continue to serve this need.
Focus Brands, LLC, parent of Jamba, Cinnabon, Moe’s, and other food banners, has opened nine outlets in the United States under its new Ghost Kitchen Brands umbrella.
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