Before everything was brought to a standstill by the pandemic, the share of Canadians’ food budget spent in foodservice establishments was rising. By the end of 2019, it was approaching 40%, and several experts believed it would pass that threshold in 2020. People were cooking less and less, were busier than ever, and were looking for ways to combine convenience and pleasure: everything was aligned for restaurateurs.
Despite increasing competition from retailers, restaurateurs retained one significant advantage: the customer experience. Then a virus came along and took that advantage away overnight.
Once again in history, Canadian restaurateurs have demonstrated their incredible resilience through the strength of their passion and creativity. As a result, new models are emerging everywhere:
- Takeaway counters offering a simplified version of the menu served in the dining room
- Frozen dishes and grocery products prepared by the chef
- Pop-up restaurants
- A hybrid between a convenience store and a café
- Outdoor space equal to or larger than the indoor space
- Farm restaurant
The difficult context, economically, logistically and in terms of human resources, has also pushed restaurateurs to simplify and optimise their operations. Gone are the ten-page menus full of dishes with no soul or personality! Not only did this no longer meet consumer expectations, but it is also almost impossible to read on a phone.
But be careful not to oversimplify at the expense of the customer experience. With prices continuing to rise, consumers will not expect less from restaurateurs — quite the opposite. Innovative ideas and partnerships will be more useful than ever in supporting restaurateurs.
Automation, ingredient upcycling, supply-chain simplification and a safe environment are some of the major innovation themes currently very active in the sector.
How do you see the restaurant of tomorrow, and how could you help make that vision a reality?
