When the pandemic hit, many restaurants focused on expenses. Menus were trimmed to a fraction of original size. Delivery and curbside pick-up reduced on-site staffing. Inventory stock changed significantly.
The ingrained customer behavior over the past year, delivery, mobile orders, curbside pick-up, will likely continue. The pandemic effectively accelerated trends in how restaurants interact with customers. And that’s where restaurants can pivot to focus on growth, not just cutting expenses.
How? By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing.