Specialty Food Magazine

"Restaurant operators are telling us that even after the pandemic has ended, off-premise service is still going to be a priority for their business," says Harvey of Technomic. A recent Technomic survey revealed that 72 percent of operators indicated that takeout will be an ongoing investment for them post-COVID; 44 percent said the same about pickup/curbside, and 42 percent said the same about meal kits. "We anticipate the quick-service restaurants will be either downsizing or completely eliminating the dining room at many locations," Harvey says. "Look for takeout-only models to emerge rapidly for quick-serve restaurants, while full-service/ casual-dining restaurant companies explore opportunities to develop concept spinoffs that promote express models, such as Buffalo Wild Wings' new Go concept." She cites the growth of ghost kitchens, cloud kitchens, and dark kitchens as "the most important trend being tracked for concept development this year." The growth of virtual brands is expected to continue in 2021, she says, as new concepts seek to meet the demand for pickup and delivery, without actual brick-and-mortar storefronts. Other trends that will emerge going forward, according to Harvey, include: • Real estate and acquisition opportunities. "The savviest organizations will assess the future climate as a green light to take advantage of prime buying opportunities not only in real estate, but in the acquisition of brands," she says. "In 2021, there will be an acceleration of acquisitions, as companies purchase chains for an advantageous price, shutter underperforming units, and revamp locations in stronger markets." • Changes in food hall operations. Time Out Market, a prominent food hall brand with locations around the world, "is providing a blueprint that we will see many other food halls mimic," says Harvey. For example, its new app will enable customers to preorder and immediately be seated when they enter, rather than congregate at individual vendor stalls. Food halls will also build out their outdoor spaces, and closely track on-site capacity. More food halls will also implement curbside pickup and delivery programs, Harvey says. reduced business breakfasts and lunches. "A lot of businesses are recognizing that the idea of telecommuting is not an impossible one," she says. "We're adjusting our expectations around that, and pivoting on that level, too." Aimee Harvey, senior managing editor at industry research firm Technomic, says the growing at-home culture will be significant for the future of the industry. "Work-from-home policies and e-learning will have an ongoing impact on how and when consumers source food," she says. Riehle of the NRA agrees. "Looking ahead over the next decade, one of the most important trends will be what happens with remote workers," he says. "Even if there's a hybrid solution for many of these workers who used to work five days a week in these major city centers, and that becomes two or three days, it still substantially impacts how the consumer's food dollar is spent and where." Restaurants in suburban areas are already adjusting to these changes, he notes, and many restaurants that have closed in urban areas have relocated to the suburbs. Research firm Datassential also cites the opportunities created by this migration of consumers to smaller markets and suburban communities. Trend-forward ingredients, menu items and cuisines will emerge in these areas more quickly, as former urban dwellers bring their taste preferences with them, the firm predicts. Off-Premise Grows Consumer adoption of off-premise dining via takeout and especially via delivery, which had already been on a sharp upswing before the pandemic, accelerated sharply in 2020 and promises to be a key element of the industry's future. The growth of ghost kitchens, cloud kitchens, and dark kitchens is "the most important trend being tracked for concept development this year." Mark Hamstra is a regular contributor to Specialty Food. …† SPECIALTY FOOD SPECIALTYFOOD.COM RESTAURANT RECOVERY

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