The Fishmonger—If fish and seafood are an operator’s specialty, why not promote these products for retail/take-home use. Fish markets stand next to fish restaurants frequently. The opportunity now is for operators to create an in-restaurant fish market that allows them to sell the freshest products at a competitive price and help customers understand how to prepare recipes and plate dishes like the restaurant does.
The Baker—If an operator is known for their bread or rolls then why not sell them for take-home? Whether it is crusty loaves of bread, cakes, pies or cookies, an operator must recognize the products that their customers cannot live without and then promote them. Variations can be developed from these items such as customized corn breads, partially cooked or parbaked breads, frozen cakes, and pies. Coffee houses have been selling donuts and pastries for take-home for years. Casual dining, Fine dining and non-commercial restaurants should look at this as a simple bolt-on business that creates 100 percent incremental sales.
The Greengrocer—The same holds true with restaurants that focus on fresh produce. If it is clear to a consumer that the operator’s products are fresher, crisper, and memorable compared to a supermarket, they will be ready to purchase them to take home. It is essential not try to become “the supermarket” that has everything for everybody. Focusing on unique core items is the key to success.
In April, Kinetic12 predicted that “curbside would be here to stay.” At that time, many operators were just starting to test curbside as an off-premises option. Since, we have seen curbside growth explode. This should not be a surprise as it directly hits on a consumer’s desire to minimize touch points associated with delivery, in-store take-out and even drive-thru.
Curbside has now become established as a standard option for off-premises foodservice and it continues to evolve as the best option for safe, restaurant quality food available beyond eating in the restaurant itself. Drive-thru will continue to be the best last-minute “convenience” option but more consumers are beginning to order and pay before going through the drive-through line. For casual dining and quick-service restaurant locations without drive-thrus, curbside is the fastest low-touch option and is now a “must-do” to maximize off-premises volume.