Off-Premise Dining During COVID-19: From Luxury to Lifeboat
No longer is off-premise ordering considered a mere luxury but an essential revenue stream for restaurants in survival mode during uncertain times. With the digital transformation of restaurants, the industry received an inadvertent steroid boost. Amid the Coronavirus (COVID-19) crisis, public facilities, and businesses in cities across the country have shut down for the health and personal protection of their communities. Many urban areas are under “shelter-in-place” restrictions causing many businesses to require employees to work from home. Off-premise dining during COVID-19 has the potential to revolutionize the future of our industry.
Within days of the continual crisis updates and announcements, restaurants lost all dine-in traffic and the bulk of their staff. Now, off-premise ordering, what many operators initially considered a luxury in producing incremental revenue to their dine-in business, is the lifeboat for the industry. Even with off-premise ordering front and center, restaurants need to consider both short-term and long-term arrangements not just to survive the current crisis but thrive beyond it. Here are three key off-premise opportunities for restaurants to embrace:
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