Author: Jonathan

In a world where everything is being replaced with technology, it seems like there is an electronic solution to almost anything. It creates a new problem in itself, which may formulate as the question: “How do I choose the right technology for my restaurant?”

Fear not, for we have simplified your options based on 3 highly-relevant restaurant trends that are sticking to the pan throughout 2021.

These 3 restaurant technology trends are based on 3 key issues restaurants are currently facing: waste management, online ordering, and POS flexibility. So without further ado, continue reading to see the technological solutions that correspond to these issues.

Waste Management

Plastic straw alternatives and biodegradable takeout boxes were only to the stepping stones to the sustainable restaurant movement. Zero-waste kitchens are now the thing and will normalize over the next few years.

If you aren’t familiar with this term, zero-waste kitchens essentially aim to eliminate trash taken to the landfill. The concept stems from the fact that food makes up the largest component of trash in landfills.

Taking steps to become a zero-waste kitchen help reduce green-house gas emissions which attract eco-conscious diners and can actually save restaurants $7 for every $1 invested in anti-waste solutions.

Tech for waste reduction

There are several tech solutions out there aimed at reducing food waste. Tenzo and Winnow use powerful AI technology to measure the amount of food wasted. By keeping these metrics in control, restaurants can make more accurate food-forecasting predictions and avoid ordering too much or too little.

BlueCart is another tech integration that claims to have reduced their users’ food waste by 52%. With BlueCart, restaurants can centralize their food suppliers on one platform and make better forecasting decisions.

Recycling is a pretty straightforward task but how do you avoid dumping the actual food into the landfill? The To Good To Go allows restaurants to sell their extra food instead to sustainability-driven customers instead of letting it go to waste. Restaurants can use their app to get connected with the largest food surplus platform dedicated to reducing food waste.

Aside from apps, restaurants can use appliances like dehydrators and digesters to dispose of food in a more sustainable way. In simple terms, digesters use water while dehydrators use heat to break down food. Both digesters and dehydrators can be great solutions to help with restaurant food waste reduction and sustainability.

Cloud-Based POS

Cloud-based POS systems were already an applauded restaurant innovation before the pandemic but has seen an even greater boom because of it. Being able to access the restaurant POS system from anywhere has been a real significant benefit in these times. N0t only can restaurants store transaction records better, is also makes it easier for restaurants to get paid!

Restaurants can diversify payment options whether it be through 3rd-party delivery apps or their own website for online orders.

For dining in, cloud-based POS systems help customers make contactless payments with ease.

Restaurant POS tech

Upserve‘s POS system allows restaurants to create dining maps, view sales and update their menu instantly. Upserve is available on IOS and Android for smooth integrations within any full-service restaurant.

TouchBistro, the iPad-based POS system, also does the same and is one of the better known POS systems out there. For smaller restaurants looking for a more affordable yet effective alternative can consider using Square.

Online Ordering

Probably the most impacted area of restaurants from the pandemic, the online ordering surge will continue. Restaurants that are only using third-party delivery companies like UberEats and GrubHub to fulfill orders outside their restaurant may want to invest in their own online ordering system.

Technology for online ordering

ChowNow helps restaurants get pick-up, delivery, and curbside orders while eliminating third-party delivery companies. Just like ChowEasy, ChowNow helps restaurants get full control over the guest experience instead of stealing them like 3rd-party delivery companies tend to do.

Toast also empowers restaurants to take control of their own delivery and takeout. Toast has many integrations and works wonders in conjunction with it’s own POS system.

Check out these must-have apps that can actually boost profits. In an industry where razor-thin margins are a common problem, every dollar saved counts!

We have refrained from mentioning 3rd party delivery apps because they are already widely known. Instead, we mentioned apps that will appeal to the savvy restaurateur who knows the power of working smart and being strategic.

Here are 5 profit-boosting apps for restaurants that every restaurant should consider.

ChowBot

Thinking about putting the control of online ordering and delivery in YOUR hands? ChowBot is a POS system that allows restaurants to OWN their online delivery instead of outsourcing it for a hefty price.

Restaurants are able to sync their menu to their online ordering site with updates made on-the-fly. Customers can see the menu exactly how they would see it at the restaurant and complete order online for takeout or delivery. Furthermore, the order is directly uploaded in the restaurants database.

You can think of ChowBot as e-commerce for restaurants.

ChowBot | Learn More

BlueCart

No more losing precious time shifting through a mess of papers, excel spreadsheets, and invoices to evaluate your spending.

BlueCart allows restaurants to easily order supplies through their web and mobile platform. Restaurant managers will enjoy the convenience of having all their products and suppliers in one centralized place.

Not only can supplies be ordered from the comfort of one’s couch, BlueCart also seamlessly hosts key analytics. Users can set budgets, return damaged or extra products, and be alerted of supplies that need to be re-ordered urgently. View reports in real time to make better forecasting decisions and easily spot opportunities to increase margins.

By increasing accuracy with forecasting supplies, restaurants can eliminate food waste and save more than they may realize.

BlueCart | Learn More

Feedly

Not an app that directly affects restaurant operations but literally puts you in front of industry trends as they are unfolding. Always being “in the know” is a surefire way to maximize the chances of making profitable decisions.

We all get bombarded with information we don’t really need to know when it comes to surfing the web. Feedly cuts through the noise and curates blogs, news articles, and other content that is truly relevant to their users.

Restaurants managers or owners can have all the latest restaurant trends and news come to them with no effort. They can even share industry insights gathered form the latest news with their team in an effort to start capitalizing on the latest trends!

Feedly | Learn More

Toast

Toast is a restaurant POS platform that operates smoothly with your entire restaurant and is highly integratabtle.

It streamlines restaurant operations with it’s suite of technology from handheld POS systems, online ordering platform, and even payroll management.

Time is money and having all restaurant operations in one centralized place saves a ton of time and headache.

Additionally, with Toast, diners will be able to make orders on their own mobile devices. Contactless options are bound to help attract more diners in this time of the pandemic.

Toast | Learn More

ChowEasy

Every restaurant knows that dine-in guests bring the most profitable returns and that dining-in will NEVER go out of style. In fact, there is a forever-growing, passionate group of people identified as “foodies” who live for the restaurant experience.

ChowEasy helps local restaurants get discovered by people who love dining in restaurants. Through the ChowEasy app, restaurants create a promo anonymously and diners enter a bid. Once a bid matches the restaurant promo, the restaurant name is revealed to the bidder and he/she becomes a new customer!

The diner discovers a new local restaurant and saves while the restaurant gets a new, quality dine-in customer.

ChowEasy | Learn More

Countless restaurants across the world have been able to stay open thanks to outdoor dining. Government permits have enabled restaurants to extend dining on sidewalks and parking spaces, breathing novelty to this industry.

To keep outdoor dining alive during the colder months of fall and winter, restaurants have been mobilizing. To see how restaurants are adapting, read our post titled: “How will outdoor dining survive in winter during Covid-19?”

Among these restaurant adaptions, blankets will likely be implemented by all for their affordability and practicality. Some may perceive it as an odd sighting but many colder states have been using them well before the pandemic.

Continue reading to help decide which affordable blankets to buy for your restaurant.

Lightweight Throws by H&M

Atlanta restaurant Lazy Betty has been using pastel-colored lightweight throws even before the pandemic. Their use was to help foster a welcoming and comfortable dining experience for guests. The pastel colors also played a functional role in complimenting their fine-dining aesthetics.

Their throws are sourced from H&M and are currently available on sale for $19.99. Check them out here.

Eco-Friendly with Custom Embroidery

If you eco-friendly matches your restaurant theme, these eco blankets by Discount Mugs will be a perfect match. They even offer embroidery of your restaurant’s name and logo if you feel inclined to brand your blankets.

Fleece Blankets

These fleece blankets are often used in hotels for their comfort and durability. Who says they can’t also be used in restaurants? Being queen-sized and made with 100% polyester, these blankets are bound to do the trick. They ship very fast and are available on WebstaurantStore.com

Alternatively, Everythingbranded.com has similar ones with options for branding. The lowest price is $4.80 for just one. An order of 72 units has a unit price of just $5.15 each for a total of $371.

Thermal Blankets

Directtextilestore.com has thermal blankets available for wholesale purchases and ships within 48 hours. They consist of a 55% cotton and 45% polyester blend and tightly woven for a thermal effect. A case has a quantity of 50 blankets at $7.48 each which totals at only $374.

Fleece Blankets from Amazon

Of course amazon would be the first place for many to look but falls short on custom-branded blankets. If branding isn’t a deal breaker, then these 100% fleece blankets are an extremely affordable and comfortable option. These throw blankets cost $99 for a pack of 24 and there are various colors to choose from. View them here.

Disposable Blankets

Looking for something dirt cheap, effective, and disposable? Canadian restaurant C’est What has been using thermal space blankets to help keep their customers warm. Priced at around $1, they are cost-effective enough to be given to the customer without having to worry about laundering them after each use.

Space blankets can be bought in bulk on Uline or everywhere on the internet.

BYOBlanket Campaigns

While it’s a good idea to have your own blankets on deck, there are campaigns aimed at encouraging diners to bring their own blankets.

Connecticut for instance is setting up signs reminding customers to “dress warmly and treat dining out like going to a football game.” Not a bad way to phrase it, is it?

In Rhode Island, the Rhode Island Hospitality Association is also running campaigns to encourage diners to bring their own blankets. They are actively asking diners to take pictures with their blankets while dining out and to add the hashtag #BYOBlanket to win a gift card. To enter, diners have to also tag @RIHospitality to enter.

Outdoor dining has gone through a revolution this year in 2020 and has saved many restaurants from closing it’s doors.

In New York City alone, it is estimated that 10,000 restaurants have taken over sidewalks for outdoor dining. With no other option for survival, creativity brought novelty to outdoor dining. It’s become so popular that Mayor Bill de Blasio is making it permanent in NYC.

So outdoor dining has been a rock in these turbulent times but will it stay strong in the winter days just ahead of us?

Let’s look at how restaurants will be addressing cold winds, keeping customers warm, and keeping food warm.

Blocking the Wind

Cold wind makes it hard on diners but by blocking the wind restaurants can reduce the harshness of outdoor winter dining.

Restaurants have widely used sidewalks and parklets to build out patios but many remain open to the air. To combat this, restaurants all over the country have been establishing closed dining spaces in the form of igloos, yurts, and more.

In addition to blocking the wind, it gives guests privacy and creates a strong barrier for social distance dining.

Completely closed spaces are not the only solution however. Outdoor awnings and tarps have also proved to be effective at blocking wind while remaining fully outside.

If a restaurant has large plants, it can set them up between tables outside to disrupt some wind and also create a barrier between people.

Keeping People Warm

In addition to blocking wind, there are other ways restaurants plan to keep their customers warm this winter.

Outdoor heaters, both electric and gas, have made their comeback. Propane heaters, previously banned in NYC, have been permitted for use.

Some restaurants will be able to prop these up in between tables outside. Realistically, others will not be able to afford it or even find enough in supply.

Though this is unfortunately the case, fire pits or camp-fire style furnaces are way more affordable and can be implemented easily. With a little creativity, it can help foster a welcoming, bonfire ambiance to dining as seen below.

If flames are not an option at all, some restaurants are lending blankets to customers that are laundered after each use. Reusable blankets may work for some restaurants while disposable blankets work better for others. A restaurant in Toronto gives away disposable space blankets that have thermal qualities and only cost about $1.

Another affordable solution is to replace metallic tables and chairs with those made of materials that won’t get as cold. Wooden furniture, for example.

Regardless of the decisions that a restaurant will make, restaurants should stay alert of industry news. As winter progresses, there will continue to be innovations like the Japanese-inspired heated tables proposed by contestants in a Chicago contest for outdoor dining solutions.

Keeping Food Warm

Many restaurants are adapting their menus drastically to be more on the warm side. For example, restaurants are highlighting soups, fondue and pasta served in cast-iron pans. The focus is on serving food that will warm the body and food served in a way that will retain heat for longer.

In addition to foods, restaurants are also planning on using wooden cups, stoneware, and wooden utensils. These materials will help keep food and drink warmer than glass and metal.

Maximizing resourcefulness has been on everyone’s mind since the coronavirus pandemic. “Budget well and spend money conservatively,” the lockdown mantra goes.

As dim as the circumstances surrounding the pandemic has been, there is a certain art in exploring creative ways of maximizing efficiency. Dire situations help us trim off the fat with precision so we can focus on the meat.

With our priorities shifting to a conservative mindset, now is a great time to explore eco-friendly practices for your restaurant. Even before the pandemic, the NRA published these statistics:

• 60% of consumers prefer restaurants that recycle
• 51% of diners will pay more to eat at an eco-friendly restaurant

As you can see, becoming more sustainable is a win-win situation in earning more business and increasing the bottom line. Wondering how to become a credible sustainable restaurant? Read on.

Water Conservation

Restaurants are known to consume large amounts of water compared to other industries. Water is essential in everyday restaurant operations like cooking, steaming, washing, and sanitizing.

According to Epa.gov, water-efficient practices in commercial facilities can decrease operating costs by approximately 11% and energy and water use by 10 to 15%. Using less hot water especially will make a significant impact on decreasing energy bills.

Here is how to reduce water usage:

Low-flow, high-performing water systems

Perhaps the least expensive and easiest to upgrade are spray nozzles. After prewashing dishes, restaurants place them in dishwashers. If they are older dishwashers, they may have old pre-rinse spray valves that are highly inefficient. With high-performing, low-flowing nozzles, you can save gallons of water.

In addition to nozzles, there are also low-flow aerators which make for an efficient hand-washing installation. Install these in public bathrooms and kitchen sinks.

Efficient Cooking Processes

Boilers are superb at heat transfer and are typically energy efficient. The problem however is that they are very water-intensive. Up to 40 gallons of water per hour could be used. Closed system steamers are the solution here with recyclable condensation that doesn’t get lost in the air or down the drain.

To be an absolute all star in water conservation, you could also opt-in for air-cooled ice machines. They are as efficient as water-cooled machines and require less water.

Reduce Food Waste

According to the FWRA (Food Waste Reduction Alliance), 84.3% of unused food in American Restaurants end up as waste. In fact, food makes up for the most trash in U.S landfills. Not only is food waste bad for the environment, it also reflects restaurants’ lost profits. Fortunately, improving food waste is one of the best ways to increase restaurant profitability.

How to reduce food waste:

Improve Food Forecasting

The food waste problem mostly stems from ordering excessive amounts of food to avoid shortages. Putting in effort to track data on how often certain dishes get ordered will help with forecasting your supply.

Additionally, you could establish a strong system of using oldest items first to reduce food waste by spoilage.

Another idea is to use food seasonality to your advantage. Offer exclusive dishes during certain seasons to guarantee the freshest foods.

Finally, extra food can be repurposed into special sauces, soups, or any other creative way. Jimmy Johns for example offers their day-old bread for $1.

By recycling food and diligently auditing the amount of food wasted, restaurants will increase margins drastically. If diners are not finishing meals, portion sizes can even be reduced (protip: reduce plate sizes to keep the entrees appealing).

Recycle

Restaurants are increasing recylcing cardboard, paper, plastic, metal, aluminum, and plastic. Recycling has become so common that 65% of restaurant operators now have recycling programs according to the NRA.

Not only is recycling cost-effective, but employees will be happy to take the trash out less!

How to improve recycling:

Sustainable Restaurant Supplies

Restaurants who aim to recycle should get more supplies that are recyclable. Biodegradable packaging, refillable bottles, serving drinks on tap, and returnable transit packaging for food increase restaurant sustainability.

Know Your Organic Waste

Did you know organic waste can be diverted from landfills and lower trash hauling fees? Organic waste is a valuable resource used for producing soil fertilizers. Generally, the following can be composted:

• Food scraps
• Fruit and vegetable waste
• Coffee grinds and filters
• Tea bags
• Compostable plates, cutlery, cardboard beverage sleeves
• Paper towels and napkins

Check waste hauler guidelines for more information.

Green Cleaning Supplies

There is an abundance of cleaning supplies that are more efficient and that don’t use hazardous chemicals like sodium hydroxide or hydrochloric acid. These cleaning products are cheap and super-effective which will save restaurants money in the long run.

SAFECID for example is a high-performing cleaning product safe for the user, equipment and environment. It is non-corrosive, 100% biodegradable, non-toxic, non-fuming, and lasts longer than sodium hydroxide. Versatile in use, it can used to clean ovens, fryers, grills, and grease traps faster.

Ban Bleach

Bleach has been a staple cleaning product for nearly everything. It however has negative effects on health and the environment. Bleach can be replaced with alternatives like Quats that are very cost-effective.

Use Less Paper Towels

Cut down on extra costs with paper towels by using microbial rags that can washed and reused.

Save Electricity

Finally, restaurants can help the environment and lower utility costs by reducing energy consumption.

Energy Star Certified Appliances

Restaurants that have been operating for years may have outdated appliances that highly-inefficient. By upgrading with Energy Star certified fryers and dish washers, restaurants can save up to $1500 annually. Rebates are sometimes available for Energy Star certified equipment.

Energy-Efficient Lighting

Restaurants can reduce their electricity bill by replacing incandescent bulbs with LED bulbs and CFL bulbs. LED bulbs last up to 10x longer while CFL bulbs have a shorter life but are brighter than LED bulbs.

Decrease Heating

By being more efficient with heat, restaurants can see significant reductions with their power bill.

Restaurants may be using more heat than they need. According to NRA, 140 degrees Fahrenheit is mandatory and anything above should be reevaluated.

By making air dyers in bathrooms unheated, restaurants can use up to 80% less energy.

As seen in the visual above, restaurants with outdoor seating was a popular search trend in July.

Even though the pandemic had wiped out indoor dining for several months, the demand for restaurant dining will still persist.

According to NRA, more than 40% of restaurants sales have come from outdoor dining.

Outdoor dining has become critical for restaurant success, leading to the record sales of garden igloos and fascinating innovations.

Outdoor Dining

Parklets

Due to restaurant dining being the primary way restaurants keep their lights on (Read: Why Restaurant Dining Beats 3rd-Party Delivery), most counties have allowed parklet dining. It effectively turns a negative to a positive by allowing restaurants to expand seating beyond indoor capacity while maintaining safe distancing.

Parklets, sidewalk space, and on-street parking spaces may be used for outdoor seating depending on the conditions of the permit.

Greenhouses

Here’s a coronavirus adaption that doesn’t freak people out. Greenhouse dining allows groups of 2-4 people to be safely contained while not feeling like it.

Mediamatic Eten, a restaurant in Amsterdam, notably pioneered the idea. Out of all restaurant adaptions, their greenhouse concept charmed people around the world with restaurants following their footsteps.

The Darling, for example, has set up 10 greenhouse dining spots within a closed street. They call their new outdoor seating area the “Rose Garden” and breathes some liveliness in the streets rather looking like a makeshift mess.

Dining Domes

Greenhouse dining isn’t the only solution out there. There’s plenty of room for creativity in this space.

The Source Hotel & Market Hall in Colorado for instance, has conjured up domes in their new outdoor dining space coined “Out Source.” These domes are hand-crafted wooden structures that are 10 ft tall and 18 ft wide.

The wide space allows for up to 8 people to sit together and the open spaces within the dome allow ventilation. The open spaces also give a greater sense of community than the greenhouse option.

Igloos

Things have been looking up for many restaurants fortunate enough to take advantage of outdoor seating. Can outdoor dining stay hot in the colder months ahead?

Yes they can! Garden Igloos have been flying off the shelves thanks to restaurants and covid.

Garden igloos have actually been used in the some metropolitan cities as an outdoor seating solution with heating during winter months. They are generally spacious, allowing for more home-like furnishing options like sofas.

1750 Taphouse in New Hampshire has had four igloos since before the pandemic and has seen an increase in business during the pandemic. They have already booked over 100 reservations for November.

Yurts

Also keeping restaurant profits from freezing up are yurts – circular tents with a glass dome at the top. Yurts provide a little more space and privacy as the walls aren’t transparent. This set up can be ideal for restaurants that are of the fine-dining caliber. The association of Yurts with camping can also add to the aesthetics of a great outdoors-themed restaurant.

Aurum Food & Wine has yurts for outdoor dining. Located in the Colorado mountains, yurts perfectly suit their their environment and wine & dine menu.

MarketsandMarkets’ newest report claims that the functional food industry is projected to hit $2.5 billion in 2020.

Steadily growing since 2016, functional foods are evolving from a trend to a whole new era. This era we are entering has been catalyzed by the pandemic where foods with functional health benefits have become a priority.

Following up after our introductory blog post of the functional food movement, we will list a few of the top functional foods in the market. Get caught up on functional foods here.

Popular Functional Foods

Kombucha

Kombucha has been gaining massive popularity in 2020 and has even been dubbed the “fastest growing product in the functional beverage market” by Forbes.

This popular fermented tea is offered on tap or added to cocktails and deserts. The basic formula for Kombucha is brewed tea mixed with scoby and sweetener. Scoby, the core ingredient, is the abbreviation for “symbiotic colony of bacteria and yeast.”

If you’ve guessed it, this is exactly what makes this beverage “functional.” Scony is a probiotic that catalyzes fermentation and therefore helps restore gut flora. People actively seek out Kombucha for digestion improvement and to strengthen the immune system.

It is important to keep in mind that functional food trends arise because of a trending health concern. While Kombucha is mainly popular because of it’s benefits to gut health, it is also known to give an energy boost. This energy boost is often described as an “energy buzz” similar to the buzz you get from drinking beer. This surprisingly makes it a great beer substitute for people who may be trying to limit their alcohol intake.

Turmeric

Don’t be deceived by the outer appearance of Turmeric. It is neither ginger nor a misshaped sweet potato. The inside reveals a bright gold and orange glow with a hue uniquely characteristic of Turmeric.

Turmeric has been used in Indian and Southeast Asia as a medicine with anti-inflammatory and antioxidizing properties for centuries. In the Western world it was primarily found among yoga and hippie circles due to it’s attachment to holistic health.

It has since expanded beyond these circles as holistic health becomes more mainstream and turmeric’s flavor enhancing characteristics become more popular. It has been the main component of curry powder and is also highly used as a green-tea additive.

In addition to being used in many Indian dishes, it is used in golden milk. Golden milk functions as a sleep-aid and was a viral social media sensation a couple years ago. Just take a look at the picture and you’ll understand why it catches instant attention in Instagram feeds.

Kefir

Here is yet another probiotic, fermented beverage but this time with origins in Eastern Europe and Southwest Asia. The beverage is made of cow milk with kefir grains mixed into it.

The microorganisms in kefir grains ferment the milk sugars, turning it into kefir. Since the milk lactose is converted into lactic acid, kefir emits a slightly sour taste. After the fermentation process is finished, the grains can be removed and reused to make another batch.

If a restaurant offers this increasingly popular beverage, they can accommodate more diners with dairy free options. Coco water and coco milk are often used as substitutes for cowmilk.

Moon Milk

Sharing Indian origins and sleep benefits of golden milk, is moon milk.

Moon milk contains nutmeg which functions as a sleep aid and also has ashwagandha, an adaptogen that helps the body deal with stress. Like golden milk, these ingredients are added into warm milk. Finally it is seasoned with pepper and stirred with coconut oil.

Just like golden milk, moon milk is sought out as a sleep-aide but can also double down as an anti-oxidant when turmeric is added into it.

Sorghum

If you listen to the radio in the car you’ve probably heard of advertisements for organic sorghum cereal.

This plant-based, ancient grain is consists of 40% of diets in certain parts of the world but has been increasing in popularity in the U.S. It has been used in the South but mostly used for feeding livestock.

In addition to being plant-based, it can also be marketed as gluten-free. Packed with protein and characterized as a complex carb, it is a great accommodation for diners who live the fitness lifestyle. It is also rich in fiber, potassium, iron, magnesium, vitamin B6, and niacin.

It’s use goes beyond cereals as an additive to soup, oatmeal, and desserts. Holeman & Finch Public House in Atlanta serves sorghum cake.

Seaweed

As veganism and vegetarianism becomes more popular, why not diversify with some plants of the sea? Seaweed has been widely named as a food trend and has even been considered the “hottest trend in 2020” by Prepared Foods.

It has functional health benefits to the thyroid, digestive system, and is an anti-oxidant. Additionally it is rich in calcium and vitamin B-12.

If you’re reading this, we’re willing to bet that you already actively use UberEats, Grubhub, or Doordash. If you are, we don’t blame you. The benefits are seemingly hard to dismiss. An extra branch for marketing, business in new markets, and adapting with the coronavirus trend of increased delivery are all ideal.

At ChowEasy, we advocate the best for local restaurants and so we’re not going to tell restaurants to put 3rd party delivery services at a complete halt.

We do strongly urge restaurants however, to not get too comfortable with 3rd party delivery. The truth is, relying too much on 3rd party delivery services can leave restaurants with razor-thin margins in the long run. By taking action in the present moment by focusing on dine-in customers, restaurants will prevent 3rd-party delivery services from taking too much power.

Even though delivery services are popular, dine-in is also booming for unique reasons and will only continue to grow. In fact, 62% of Americans still prefer to dine-in over both delivery and takeout. Before we mention why restaurants should focus on dine-in customers, we’ll outline the reasons why dine-in is growing in demand.

Why Dining in Restaurants is Still King

It’s about the experience

Remember the explosion of foodies a few years ago? Facebook and Instagram feeds are still being flooded with pictures of food. New instagram pages dedicated to touring local restaurants are still popping up in 2020 with thousand of likes and followings. This only points to the fact that foodie ‘culture’ is ever so strong. People love immersing themselves in a cool environment and taking aesthetic photos to compliment their social media feeds. Even if you roll your eyes at the whole foodie phenomenon, catering to this culture is a wise move.

Social Status

People buy things they don’t need to impress others so the saying goes. Everything from apparel brands to coffee brands, one sure emotion that gets people to buy is how it will make them perceived by others.

Eating out at restaurants also engages this emotion. Being a ‘cultured’ adventurous person who supports local restaurants provides a huge boost to one’s social status. It helps create the perception of someone who has great tastes, has disposable income, and who is empathetic toward hard working people in their local community.

Convenience is Improving

In a time where everyone expects things quickly, 3rd party delivery services are not the only solution available.

So much restaurant technology has been developed over the years to provide a more convenient experience. Long enduring lines have significantly been cut short thanks to automation.

Kiosks and handheld POS devices allow people to quickly order with little to no hassle. In fact, automation has just begun. There’s so much more restaurant technology being developed from robot servers to on demand service with a push of a button. Read more on some new restaurant technology coming out in our blog post “New Restaurant Technology Trends to Look Out For.”

The Socially Distanced Are Restless

No one anticipated social distancing to carry on toward the end of 2020. At this point, people are restless and dying to be around people again. The perfect place to go out and socialize? Restaurants. Even though delivery services have increased during this time, there is a special demand for an experience that is exclusively offered at restaurants.

Conscious Consumers Are Boycotting 3rd Party Delivery

Yup you heard it right. There is an increasing movement of people who demonize 3rd party deliveries for draining local restaurants of their revenue. They see delivery companies taking control of the restaurant industry to a point where restaurants have no choice to bow down to their terms.

Regardless of whether this is something to agree upon or not, the intentions are good. They visit their local restaurants to show direct support and urge others to do the same on social media. An example of this is shown in the picture above. More on this topic can be read from this Washington Post article.

Why Should Restaurants Focus On Dine-In Customers?

More Profitable Demographics

As we’ve been talking about the reasons why people prefer to dine-out it may be clear that these dine-customers are more likely to be profitable. Foodie culture will not die out and avid restaurant-goers are more likely to become loyal repeat customers. It can be assumed that people who love to dine out actively do so, so why not focus on marketing the demographic that will bring you continued business?

Since 62% of Americans prefer to dine in, takeout and delivery makes up 34% of the population. According to a Zion & Zion study, the demographic most likely to use delivery apps are younger people who earn a lower income. On top of this, many of them likely prefer to stay indoors, show high activity on Netflix, and are active gamers.

Diners Know that Restaurants Offer Promos

According to the National Restaurant Association 2020 Industry Factbook, “48% of consumers say that availability of discounts for dining would make them choose one restaurant over another.”

In a study by Dr. Paul J. Zak, professor of neuroeconomics at Claremont Graduate University, neurologic effects of promotions were tested. The people who were given promotions showed a spike in oxytocin. All benefits shown include:

• 38% increase in oxytocin
• 32% decrease in respiration
• 11% increase in overall happiness
• 5% increase in heart rate

Avid restaurant-goers are aware that restaurants have promos like weekly discounts and loyalty programs. The power of promos should not be underestimated.

The ChowEasy app helps restaurants get new dine-in customers by allowing restaurants to set up their own promos. ChowEasy then markets these promos to local foodies who live to discover and support new local restaurants. By getting new locals into restaurants, restaurants then have the opportunity to build a loyal relationship for repeat business. On top of it all, there are no set up fees or hidden costs. Learn more here.

Free Marketing

Finally, a big benefit to getting dine-in customers is free marketing! Foodies, love them or hate them, spread word about your restaurant on social media for everyone to see. Any picture they take of your special signature dish or cool atmosphere will end up in front of a fresh new pair of eyes.

Shortly before the pandemic hit, functional food sales were at $63 billion and healthy food sales were at $42 billion in the States.

Functional foods were already gaining massive popularity and seems to have hit it’s tipping point since the lockdowns. The reason for this is because the virus has made people prioritize consuming foods with functional health benefits.

This trend’s growth is not solely caused by a public health crises but rather it has been catalyzed by it. In fact, it is on it’s way to becoming standard in the restaurant industry. Coinciding with the pandemic, the Hartman Group released a study on the popularity of functional foods. In the study, they stated that “…90% of adult consumers today look for functional benefits in their food, beverages, and, of course, supplements.

Following the Functional Food Trend

Functional foods offer more than satiation of appetite by providing health benefits. This is an overly-simplistic way of defining it however as the health benefits can be very specific.

Give or take 10+ years ago, most health diets were focused on weight loss. Now, people have become more educated on health and are seeking foods that specifically benefit sleep, memory, skin, stress relief and more.

With functional foods, it’s important to understand the underlying health-focused reason behind the trend. For instance, kombucha has been trending for it’s fermentation benefits and fermentation is associated with gut health. You don’t want to suddenly offer kombucha just to be trendy. Ideally, you would understand why people are seeking foods that promote gut health, so that you can market the benefits.

In this post we will look at the health trend behind functional food trends.

Promoting Gut Health

We are mentioning gut health first because it is perhaps the hottest health topic right now when it comes to food. This may be surprising considering that digestive health was not at the forefront of health concerns a few years ago. Regardless, it is continuing to climb in popularity with social media content for “gut health” having increased by 42% in 2020!

So why is gut health trending? Going beyond just digestion and absorption of nutrients, gut health impacts nearly everything. A compromised gut contributes to struggles in digestion, fatigue, hormone imbalances, skin problems, auto-immunity, migraines, and even mental health. This is not surprising considering the digestive tract is the pathway in and out of our body.

When the gut lining is unhealthy, specific particles belonging to the intestines may enter the bloodstream and spark an inflammatory response. Gut lining health is impacted by diet, medications, antibiotics and stress which explains why it desperately needs it’s moments to heal.

It’s for this reason why fermented foods like kombucha, kefir, and kimchi have been increasingly popular. Probiotics in fermented foods help kill pathogens and help create an ideal environment for the gut.

Since gut health is popular for more reasons than just improving digestion, restaurants can market menu items as being “probiotic-rich” or that it “improves gut health.”

Sharpening the Mind

The world has become busier, ‘hustling’ is seen as cool, and stress levels are at an all time high. In fact, stress and anxiety has become the new top health concern among households, replacing being overweight.

People are now actively choosing food that helps deal with stress, enhance memory, focus, and cognitive ability so they can optimize performance in their work and responsibilities. There is also the desire to retain mental capacity as age increases and minimize the risk of dementia.

Some functional foods that help boost the brain include:

• Green tea
• Walnuts
• Sprouted grains
• Sauerkraut
• Ginger
• Dates
• Sweet Potato

Contributing to improved brain function is getting a good night’s sleep. According to a Packaged Facts report, “82% of adults have trouble sleeping at least once a week” and is resulting in increased demand for sleep-aiding food.

‘Moon milk’ which has tryptophan in it, is an example of a sleep-aiding functional food in demand. ‘Golden milk’ which contains turmeric, has also surged in popularity for it’s sleep-inducing benefits.

Back in 2018, golden milk had a 700% increase in search volume on Pinterest and according to Google trends (below) there was a recent spike in searches for it in 2020. Moon milk (blue) had a spike in May and golden milk (red) was trending high in July.

Strengthening Heart Health

Heart disease is the #1 killer of adults and according to the CDC, 1/4 of deaths in the U.S are caused by heart problems. Based on this, it is no surprise that functional foods that boost heart health are in demand.

Some functional foods that help strengthen the heart include:

• Omega-3 fatty acids (fish, oysters, etc)
• Soy
• Blue berries
• Nuts

The Functional Food Trend: Look for the Reason

Chances are that if you have just learned about kombucha or turmeric, you aren’t ahead of the competition. For all the functional food demands, there is a supply within the food and restaurant industry.

What really matters however is not the food itself but the underlying reason for the trend. A better question to ask would be “what health issue is trending and what foods help solve this problem?” With this approach it’ll be easier to adapt and you’ll be able to market the benefits effectively to diners.

In this “microwave” generation, it is completely clear why delivery services are a hit. Companies like GrubHub, Ubereats, DoorDash, and Seamless make it super convenient to order from anywhere with the push of a button.

While we support using delivery companies to reach new markets, many restaurants agree that they are becoming overly-dominant. Delivery companies have become so powerful that they often shadow over local restaurants’ organic reach and eat through profits.

No need to worry, however. The best thing a restaurant owner can do is be fully aware of the problems that exist so they can be followed with action.

The Problem with 3rd Party Delivery Services

They take your search traffic

Restaurants are the #1 searched industry online according to a study by market research firm Chadwick Martin Bailey. Out of all mobile searches, 75% select a restaurant based on the search results.

As seen in the picture above, a search for “local restaurants near me” brings Grubhub to the first page of Google. Furthermore, they get 800k+ visitors a month! This means countless searchers are typing in keywords for your restaurant but GrubHub has the most authority over them.

On top of this, they are also pouring in tons of money into paid advertising and bidding high amounts for industry keywords. Bidding against them would be costly but there are certain ways around it as detailed in our blog post about getting found on Google in 2020.

The costs exceed expenses

More restaurants are finding that even though their deliveries increased, they can’t say the same about their profits. It is common for restaurants to pay 20-40% of their revenue to 3rd party delivery apps.

Here is a break down of the typical costs with delivery apps, using GrubHub as an example:

• Base price of 20% to be listed on their website
• Additional 10% for a ‘premium’ listing
• 10% charge for each delivery

The typical profit margin for restaurants is 15-20% so you can imagine how 40% of profit as an expense would be impactful. Often it’s hard to see the effects because of the surge in deliveries but in the long run, expenses add up. It can especially be a headache to add all the numbers up because of the variables in profits from delivery.

They take the relationship with diners away

Perhaps the biggest problem restaurants face with delivery companies is the lack of relationships with diners. Building genuine relationships with diners is so critical for a restaurant’s long-term strategy.

Nations Restaurant News (NRN) states that 71% of restaurant owners prioritize understanding who their customers are. Restaurants that are serious about their long-term planning ask questions like these:

• Do my customers live in the area?
• Have they dined here before?
• How often do they visit?
• Who told them about the restaurant?
• How did they find us?

As you can see, these are very valuable insights that will help restaurants adjust their offers to drive more business. Additionally, restaurant dine-in guests often provide useful feedback or compliments which help the restaurant change to better accommodate future guests.

The bottom line is, business that comes from delivery services are their customers instead of your own. You have less of a chance of building real relationships with customers and establishing loyalty.

What you can do

Limit use of delivery services

As mentioned earlier, we do acknowledge that delivery companies bring in new delivery business and help a little with awareness. For this reason, you may be hesitant to stop using them and we don’t blame you.

What you can do instead is limit your use of them. Use them only when times are slow and limit the menu items offered for delivery. This works great because you can offer a popular dish to give a sneak peak at your menu. The margins will also be easier to monitor with limited menu items when costs to the delivery company have many variables that give different profit margins.

With ChowEasy, restaurants get new dine-in customers to experience their restaurant directly and only pay a flat rate percentage without any extra costs. Find out more about ChowEasy here.

Step up your marketing

While 3rd party delivery companies eat profits, you may be thinking they at least help with your restaurant marketing. After all, these companies frequently end up on the first page of Google where your restaurant listing can be exposed.

Important to note however, is that you have no control over the marketing message portrayed by these companies. They don’t run their business by marketing with your best interests in mind. They market your restaurant according to how it will bring them more business.

This is why it is important to invest in your own marketing. Get in front of potential guests so they can directly find you. Here are some things to focus on:

• Expanding social media presence on new platforms (if on Facebook, try Instagram, Twitter, or TikTok)
• Creating engaging, valuable social media content on a daily basis
• Writing blogposts
• Loyalty program
• Website content that details what is offered and highlights uniqueness
• Flyers, sponsored events, banners, community engagement, press releases etc.

Build an amazing dine-in experience

Sit-down orders at restaurants are by far, more lucrative than delivery and take-out sales. A relaxing atmosphere combined with excellent service often lead to additional food orders, one more drink on the tab, or dessert. Dine-in guests also directly interact with your brand and give restaurants the opportunity to plant seeds for continued business.

Even in this “get anything without leaving bed” generation, dine-in customers are of the highest value and the majority of Americans prefer dining in. In fact, 2/3 of Americans would rather dine-in than get food delivery.

People still enjoy a wholesome restaurant experience with friends and family. It’s more than just the food for avid restaurant goers. Help create an amazing dine-in experience for your guests and it’ll pay massive dividends in the near future.

If you don’t know where to start, just put some heart and soul in the atmosphere. You can use ambiance, art displays, music and aesthetic interior design to help create an experience. Additionally, you can keep them coming back through game nights, live music, art shows, and open mic nights. When it comes down to it, you want to envelop them in an immersive world they can’t wait to return to.