The last few months have brought big changes for restaurants and food outlets, leading them to opt for food delivery as their main source of revenue. But there is much ahead to cope with.
Both consumer and market demands have changed in recent years. Now, quick service restaurants (no longer called “fast food”) are facing a scenario full of options for the customer. This has originated several trends, such as greater price competitiveness, increasingly disruptive and constant marketing actions or offering a wide range of products that are changing regularly.
We are already witnessing this new paradigm, but it is also important for the food industry to consider a strategic and corporate plan for the rest of the decade.
Discussions such as product sustainability or the application of multiple technologies are on the table. But they are also looking for new ways to improve the brand experience, both in the stores and through delivery.
The next steps in the food sector
As we say, there are a number of peculiarities in the food industry that may change the way it operates during this year or the following years. Here are some of the challenges that the food sector will have to face in order to continue growing.
The world needs a break and companies also hold the key to providing it. It is almost an obligation to start introducing products that are more respectful of the environment and use local ingredients. But we must also ensure that the preparation of these dishes has the lowest possible carbon footprint.
More and more customers, for health or ethical reasons, do not consume certain ingredients. Expanding the menu with products that are gluten free or that lack other allergens, vegetarian and vegan recipes or other options will open up new markets. Healthy food, slow food, meatless experiences… As we pointed out at the beginning, it is no longer about making fast food; it is about offering a fast service of high quality food.
When we order delivery from a restaurant, we all want the same dish to arrive as perfect as it would in the restaurant. That is practically impossible, but brands should start putting their efforts into improving efficient and effective home deliveries not only in delivery times, but also in every other aspect.
The UX on the web or telephone service, the reception of the order at the nearest store, the preparation and presentation or the collection are some of the most important aspects. In addition, staff schedules and tasks must be adjusted to size the restaurant in the most optimized way possible, combining the delivery demands with those of the customer in the physical establishment.
Adoption of technological tools
The technical advances that help us to produce more and better have made a great leap in recent years, but also the retail management software of each restaurant. Great optimization of schedules and production processes can be achieved with tools such as retail scheduling software, which improves operational efficiency and increases business performance.
How Retail Scheduling Software can help the food industry
Using retail scheduling software will help any company to multiply its performance, improve customer and employee satisfaction and, therefore, increase profits. Planning and optimizing tasks has a positive impact on all areas of the business, reducing labor costs and improving customer service.
Adapting these technologies and software allows employees’ time preferences to be respected, balancing the workdays and workloads of each employee. In addition, these aids eliminate the headache of complying with the labor laws in force in each of the company’s territories, avoiding the need to make complete calculations on the regulations of each sector.
These tools, together with the different points mentioned above, form a solid and versatile base on which the food sector can grow in the coming years.
The challenge is enormous, as there are more and more options on the table, but so will the reward when consumers take notice of our brand.