Restaurant changes in 2021 will continue when it comes to everything. Earlier in March, Gov. Greg Abbott lifted the state-wide mask mandate in Texas. The feelings were mixed as the pandemic isn’t over, and the debate sped through the state, especially within the restaurant industry. The entire industry is hanging by a thread, and owners and operators are looking for ways to negotiate masks and other safety measures. What’s the best way to sustain and grow? Time will tell.

To help restaurant owners, the Texas Restaurant Association has updated its best practices with advice called the Texas Restaurant Promise. It advises maintaining key safety protocols like wearing masks, regular cleaning and disinfecting, hand sanitizing stations, and employee and customer health screenings. (Texas Restaurant Association 2021)

Restaurant changes in 2021 have guidelines strike the right balance between protecting employees and guests and acknowledging that restaurant employees are not law enforcement officers and should not be placed in a difficult or potentially dangerous situation if a customer refuses to comply with a protocol. (Texas Restaurant Association 2021)

 

The Impact

Infographic Credit: TRA Restaurant Industry Impact Survey 2021

Not all restaurant outlets and food sectors are weathering the pandemic aftermath equally well. If anything, that will override for years to come are the blurry models, the divergence of sectors, accelerated technology trends that gained momentum in the wake of limited dining options, while maintaining people’s safety. The recovery may be a long journey, but the changes happening in the industry are happening at jet speed.

What Changes Can We Expect In 2021?

 

Re-invention of ‘Restaurants’

Sit-down dinners at tables are memories. Bloomberg reports that at least 110,000 U.S. restaurants have closed permanently or long-term as of December last year due to the pandemic. The nationwide tally, representing one in six U.S. eateries, is among the findings of a survey released by the National Restaurant Association. (Gonzalez 2020)

So, restaurant dining needs a makeover. A few restaurants continue to operate with the same model, but many have transformed themselves into hybrid restaurants – offering table service and takeout, delivery, and meal kit options.

Last year, many people ordered food at drive-thru windows, curbside pick-up, and other forms of take-away acquisition. We may be hearing a lot about these outlets today, but they existed long before the pandemic. The demand spiked so much last year that they are now the new normal for consumers.

Increased Number of Drive-Thru Restaurants

Drive-thru food orders gained even more popularity like no other amid the pandemic. The restaurant chains that relied on drive-thru service and new menu items to pull in sales have been successful in their efforts. 53 % of adults see purchasing takeout or delivery is ‘essential’ to the way they live, according to the National Restaurant Association’s State of the Industry 2021 report.

It’s natural for restaurant chains to focus and grow their drive-thru outlets. For example, McDonald’s has shifted to building small-sized off-premise-focused restaurants with limited to no dine-in seating. The objective is to make more room for its drive-thru enhancements. Chick-fil-A will continue to focus on drive-thru, mobile ordering, and contactless payments.

Others brands like Chipotle, Burger King, KFC, Taco Bell are also conceptualizing units without in-dining rooms to capture the growing market of the drive-thru and mobile ordering.

Sustainability Drive Takes Centerstage

Who knew the pandemic would last this long? With the vaccine being available, we see a beam of hope that all this will be over soon. But the worst can hit us in the form of natural disasters and more of the unexpected. Understanding the importance of sustainability within the food industry has taken center stage, like reducing food waste, little to no use of plastic, biodegradable packaging, etc. Restaurant owners are making these efforts at all stages of the food supply chain to reduce carbon footprint and be responsible for our planet.

To take this initiative forward, The National Restaurant Association provides tools and resources to help you operate your business in an environmentally friendly way.

Climatic Conditions Affecting Menu and Food Prices

‘Weather volatility’ is a new concern troubling the restaurant owners. Hurricanes, snowstorms, heatwaves, etc. are becoming a regular phenomenon which could affect the growth patterns of available crops and livestock. It means substitutes like lab-grown crops or plant-based meats are encouraged to meet the food demands of consumers.

A lot of new food outlets are conceived and designed to be energy efficient and to minimize waste. It will, in turn, add to the overall cost of the supply chain and dishes served at restaurants. Packaging will become more environmentally friendly and also add to costs. Are consumers ready to embrace environmental consciousness in food choices? We think so!

Digital Acceleration – technologically advanced equipment at restaurants

The food outlets and restaurants fighting to survive during the pandemic need to realize that the key to immediate recovery lies in the fundamental reason of their existence – ‘understanding the customers changing needs and serving with ease.’ Remember, consumers are still ordering food, but the channels have changed – innovative menu with QR codes, in-app ordering, curbside pick-up, etc. Restaurants that are adapting will continue to impart safety measures.

At quick-service restaurants, the challenges are a bit different. While they are catering to their customers in a safe environment, quick deliveries are still paramount. An effective communication system is every drive-thru restaurant’s requirement. Brands like HME, Panasonic, and ParTech offer the most advanced headsets and communication systems. These communication systems are robust, reliable, and deliver high-performance.

We can anticipate your next question – what if the restaurant is regaining footing and looking to curb costs by putting off upgrades? If you already have equipment that works, the key is to maintain it. Business Sound & Communications (BSC) is your go-to resource for keeping your current communications equipment working optimally.

Conclusion

Food isn’t just a survival choice; it is much more than that. And people will continue to expect change. In 2021, we will see many restaurant owners innovating with new technologies and menus to cater to consumers’ evolving needs of convenience, sustainability, and safety.

 

Works Cited

 

Texas Restaurant Association, 2021. “Updated Guidance from Texas Restaurant Association Maintains Face Coverings, Sanitizing, and Health Screenings.” Texas Restaurant Association, 4 Mar. 2021, www.txrestaurant.org/news/updated-guidance-texas-restaurant-association-maintains-face-coverings-sanitizing-and-health.

Gonzalez, Carolina. Bloomberg.com, Bloomberg, 7 Dec. 2020, www.bloomberg.com/news/articles/2020-12-07/over-110-000-restaurants-have-closed-with-sector-in-free-fall.