BRIEFING


W


hen the National Restaurant Association (NRA) unveiled its Restaurant Industry 2030 report in


November 2019, they had little idea how much the world would change due to the Covid pandemic.


The 2030 projections expected


restaurant industry sales to reach $1.2trn. Hudson Riehle, senior vice president of the research and knowledge group for the association said: “Restaurant owners are swiftly adapting across their businesses to meet the wants and needs of guests. The radical transformation of the last decade will change the way the industry operates going forward. It’s exciting to ponder how the industry will transform over the next 10 years, and consider how the association can best support the industry in capitalizing these opportunities.” The report said that the definition of


‘restaurant’ would change as off-premise continued to drive industry growth. It predicted that over the next decade, technology and data would become a greater focus for restaurants as they adapt to growing consumer expectation in the on-demand world. Guests will expect a seamless digital experience and want their preferences known at each interaction with a restaurant. As off-premise traffic and sales continue to accelerate, consumers will place a heightened importance on experiential dining for on-premise occasions. Areas to watch include: a continued rise in delivery, virtual restaurants, subscription services, and grab-and-go at retail locations; continued growth of cloud kitchens and the growth of online, delivery-only brands; Consumers may grow increasingly loyal to third-party delivery apps, impacting loyalty to individual restaurants; and restaurants becoming smaller in future


112


ANYPLACE, ANYWHERE, ANYTIME


After years of turbulence foodservice has changed as operators have had to diversify. Maida Pineda asks if the future of restaurants is to be found off-premises


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