Remember the way things were at your favorite restaurant before 2020? Crowded dining rooms, bustling bars, and maybe even a printed menu?
Well, “restaurant normal” isn’t about going back to that. It’s about how restaurants are changing and adapting to what customers want now.
Restaurants face challenges, like finding enough staff and getting supplies, but there are also chances to get creative. This might mean using new technology, improving the customer experience, and experimenting with their menus.
In this article, we’ll explore technology, customer experience, staffing and menu innovation, and what all of this means for the future of dining.
Technology’s role in the restaurant new normal
Technology has become essential for restaurants looking to survive and thrive. From streamlining operations to enhancing customer experiences, it’s woven into nearly every aspect of the business.
Streamlining operations with technology
Modern Point of Sale (POS) systems do more than just ring up sales. They optimize ordering, process payments efficiently, and manage tables. Real-time inventory tracking is also critical for minimizing waste and improving efficiency, helping restaurants keep a close eye on what’s selling and what’s not.
Online ordering and delivery platforms are here to stay, too. Restaurants need to integrate these services effectively, managing multiple platforms without getting overwhelmed. That might mean using a single tablet to manage all orders or investing in software that consolidates orders from different sources.
Enhancing the customer experience through technology
Customers increasingly expect contactless ordering and payment options for safety and convenience. QR code menus and mobile payment solutions are becoming the norm.
Data analytics offers another way to improve the customer experience. Restaurants can use data to understand customer preferences and tailor their offerings, implementing loyalty programs and personalized marketing campaigns that resonate with their target audience.
Reinventing the Restaurant Customer Experience
The restaurant industry had to change quickly in recent years, and some of those changes are likely here to stay. Here’s how restaurants are creating a new normal for customers:
Prioritizing Safety and Hygiene
Restaurants are working to reassure customers and build trust by adhering to high standards of cleanliness and clearly communicating their safety protocols. Enhanced cleaning and sanitation practices are now the norm.
In some cases, restaurants are reconfiguring their layouts to provide more space between tables. In warmer climates, outdoor dining options have become more prevalent, along with improved ventilation systems to ensure air quality.
Focusing on Personalized Service and Hospitality
Restaurants are investing in training programs that emphasize empathy and attentiveness in customer interactions. Staff members are being empowered to resolve issues and go above and beyond to exceed customer expectations.
To create memorable dining experiences, restaurants are focusing on ambiance, presentation, and unique menu offerings. Many are leveraging social media to showcase positive customer experiences and attract new patrons.
Addressing staffing challenges in the restaurant industry
Restaurants everywhere are struggling to find and keep qualified staff. Here are some steps restaurants are taking to address the problem:
Attracting and retaining talent
To attract and retain employees, many restaurants are offering competitive wages and benefits packages. Beyond paying a fair wage, restaurants are getting creative with benefits, offering things like:
- Paid time off
- Health insurance
- Retirement plans
- Employee discounts
Restaurants are also working to foster a culture of respect, teamwork, and recognition, and are offering employees opportunities for professional development and growth.
Leveraging technology to support staff
Restaurants are also turning to technology to help streamline operations and support staff. For example, restaurants are using scheduling and communication tools to make scheduling more efficient and improve communication between staff members.
Some restaurants are also automating repetitive tasks such as dishwashing and food preparation, freeing up staff to focus on customer service and other higher-value activities.
Menu innovation and sustainability
The food industry is in a constant state of flux. To thrive, restaurants need to keep their menus fresh and appealing while also embracing sustainable practices.
Adapting menus to meet changing consumer preferences
Diners today are more health-conscious and environmentally aware than ever before. Restaurants are responding by:
- Offering healthier and plant-based options: There’s a growing demand for dishes that are both good for you and good for the planet. Fresh, seasonal ingredients and sustainable sourcing practices are key.
- Providing customizable and convenient options: People want to be able to tailor their meals to their specific dietary needs and preferences. Grab-and-go options and meal kits are also increasingly popular.
Embracing sustainability and reducing waste
Sustainability is no longer just a buzzword; it’s a business imperative. Restaurants can reduce their environmental impact and appeal to eco-conscious consumers by:
- Sourcing locally and supporting local farmers: This not only reduces the carbon footprint associated with transportation but also supports the local economy and ensures fresher, higher-quality ingredients.
- Minimizing food waste and implementing recycling programs: Portion control, careful inventory management, and composting programs can significantly reduce the amount of food that ends up in landfills.
Frequently Asked Questions
When did restaurants become “normal”?
That’s a tricky question! Public eating places have existed for centuries, but the “restaurant” as we know it today really took off in post-Revolutionary War France. The idea spread, and by the 19th century, dining out was becoming more common, especially for the middle class. Its rise in America can be attributed to increased travel, urbanization, and a growing desire for convenience and experiences outside the home.
Does Anthony Bourdain still have a restaurant?
Sadly, no. Anthony Bourdain, the celebrated chef, author, and television personality, passed away in 2018. He never actually owned a restaurant himself, though he worked in many famous kitchens. There were plans for a massive international food market in New York City, but this project was unfortunately shelved after his death.
How many restaurants does Jackie Chan have?
Jackie Chan has been involved in the restaurant business, although he doesn’t own a massive chain. He has been associated with “Jackie’s Kitchen” restaurants in several locations. Information on the exact number of locations can vary and change over time.
Who owns Norms Restaurant?
Norms Restaurants, the iconic 24/7 diner chain in Southern California, is currently owned by CapitalSpring, a private investment firm focused on the restaurant industry. The chain was founded by Norm Roybark in 1949, but ownership has changed hands over the years.
Key Takeaways
The restaurant industry has changed, perhaps forever. But restaurants can still thrive if they embrace technology, focus on creating a great customer experience, find creative solutions to staffing shortages, and innovate with their menus.
The restaurant business is always changing. To succeed, restaurants need to adapt quickly and stay ahead of the latest trends. That means being willing to experiment and try new things.
Despite the challenges, there’s reason to be optimistic about the future of restaurants. By embracing change and focusing on what matters most, restaurants can not only survive but thrive in the “new normal.”