Restaurants and cafés drive interesting trends every year – be it introducing eccentric dishes on their menu or brandishing a bold, new take on all-day dining like this Chippendale Café in Sydney. This year round, restaurants banked on boosting their revenues through various options, with large focus on off-premise dining.
- Ghost restaurants
While restaurants have always wooed consumers with their ambience, location and food, a newer pick has been off-premise eating. Surprisingly, the whole idea of dining out has shifted to more customers preferring to eat at home. This has pushed restaurants to drive this service home. Many tie-up with delivery partners to ensure they serve a vast clientele. Everything from sit-down concepts, takeout, curbside pickup, drive-through and delivery is now part of most restaurants. With this trend picking up, many have set up ghost restaurants dotted across cities to enable better reach and delivery.
- Marrying tech into their daily business
Running a restaurant does not necessarily require a large amount of tech backing it up. Although, with bigger technology coming in to the picture, restaurants have found a way to integrate it to their services to make it simpler and efficient. Some of these include using POS systems to send notifications to clients when their food is ready, which can also push down labor costs for the business.
- Pop-ups and experiential events
Restaurants are now targeting customers who scout for different experiences – be it dining al fresco at a non-regular place or eating in pitch darkness. What’s more, customers are opting to pay a higher amount simply for the experience.
- Improving table turnover
Customers love food, and love it quick. Restaurant owners have targeted this and are trying to aim for shorter table turnover. Data shows that a 40-minute table turnover time will boost the revenue gained by the restaurant, and brings other perks like extra tips and more customers. It highlighted that the average tip increased when clients spent about 40-50 minutes at a restaurant – long enough to soak in the ambience and the experience, gauge the service and the food. This crowd is also responsible to bring in bigger recommendations, checks and tips.
- Going green and driving sustainability
Millennials across the globe are now focused on creating an environmentally conscious space. Many look out for environment-friendly options when it comes to leftover food, using water or energy. Restaurants don’t fall too behind, either. They actively contribute to food banks and control ways to reduce house food costs. Diners are a happy bunch, too – especially since they know that what’s left does go to someone who needs it.