Consumers are increasingly leaning on foodservice operators to provide them with meals both on-premise and off-premise, which presents operators with the sometimes daunting task of developing delivery, online/mobile ordering and carryout programs that are seamless and user-friendly. Some operators may choose the third-party delivery route, but that has its own challenges.
Retail, noncommercial and restaurant operators surveyed in February for Winsight’s State of Foodservice study were asked about the business-building potential of the aforementioned programs—in addition to others—and carryout topped the list at 44%. Social media and marketing efforts also ranked high, signaling a desire to stay in front of consumers even when they aren’t walking through operators’ doors. A majority of operators surveyed are on Facebook and Instagram (two of the largest social-media outlets); however, 29% said they still aren’t using social media or mobile applications to engage with guests.
And while a majority of operators surveyed expect foodservice sales to improve in the next year, operators are still troubled by regulatory issues. Mostly, they’re worried about having to balance minimum-wage increases with labor costs, but menu-labeling changes that went into effect last year are also a cause for concern.
Source: Winsight State of Foodservice Study