Food & Beverage Business Review - October - November 2021Add to Favorites

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In this issue

Foodservice industry is looking for innovative ways to stay agile and survive as the pandemic is slowing down. Thinking to increase restaurant sales is definitely a big question, and restaurants have been coming up with novel ideas to market their business. This is the best time to try out new marketing strategies. The industry is now in the age of delivery services and pickup. It isn’t easy to try and change the core of the operation, but the new ways of operations and home orders have forced restaurants to do so quickly. Restaurants have started pooling their resources with third party delivery platforms. Menu optimisation has become important today as most of the orders are home delivered. The food presentation, texture, and taste do not remain the same compared to the food served freshly in dine-in facilities. Thus, there arises the need to make the menu more compact and customer-friendly. Restaurants are looking for ideas and inspiration to develop innovative strategies. The hotels have started opening standalone retail shops to sell their hotel products, like bakery items, cooked meals and offering outdoor catering services. Few are offering at-home chef services along with hosting online cooking classes. But with limited resources and also being uncertain of the future, operators are trying to modernise their operations to cope with post-pandemic challenges. The current scenario will impose some hard decisions on operators about investments, activities, and employment. This will require strong leadership, driven by courage and empathy, and guided by the right data and vision. It is critical to manage finances over both the short and longer-term, especially in the midst of a global crisis like corona virus. At this crucial juncture, the food service industry along with their partners & vendors need to stand together and continue their collaboration in the support of the industry.

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