The pandemic has meant seismic shifts for an industry defined by its resilience and adaptability, developments that will probably alter the dining landscape permanently.
Pandemic restaurant-going was like a series of twists on the old Yogi Berra quip about how nobody goes there anymore because it’s too crowded. First, restaurants stood cavernously empty by mandate as we pined for them. Then we got scared to be cheek to jowl with fellow customers. As patrons surged back, a dearth of workers kept things off-balance. And as the worker shortage eased, inflation thwarted many diners from pre-pandemic levels of patronage.
He points to Taco Bell’s Defy, a concept that debuted in a Minneapolis suburb in June, with four drive-through lanes, a kitchen on the second floor It’s a quest for speed and efficiency, something virtual-only restaurants and kitchens promised at the beginning of the pandemic and have been a mixed bag at delivering. Many so-called “ghost” kitchens learned the hard way that the visibility and street cred associated with brick-and-mortar operations is invaluable.
But a basic on-demand food delivery app costs between $30,000 and $50,000 to develop, according to software development company TekRevol. For big corporate restaurants, that cost can be amortized across units, or even passed along to franchisees. Independent restaurants may suffer most, but some restaurant groups that may have difficulty with culture change are in the category of sit-down family dining like the name-brand stalwarts you might find circling a suburban mall that are less about “an experience or uniqueness.”the Great Recession between 2007 and 2009.
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