The restaurant industry is heading for another year of transition

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KANSAS CITY — Has the restaurant industry been irreversibly changed by the COVID-19 pandemic? The trend lines suggest consumer behavior has shifted away from indoor dining and more towards takeout, drive-thru and delivery, even as mask mandates and other restrictions ease.

An NPD Group/CREST survey sponsored by the National Restaurant Association reported that on-site dining accounted for just 19% of restaurant traffic in November 2021, down 20 points from 39% in February 2020. Instead , four out of five restaurant visits involve non-premises visits (81%) with 42% of restaurant traffic, followed by 30% for take-out orders and 9% for deliveries.

It’s a significant shift for restaurants, which made nearly $800 billion in sales in 2021.

“It’s very important to remember that 2022 will definitely be another year of transition for the restaurant industry,” noted Hudson Riehle, senior vice president of the association, speaking at the industry outlook forum. US Department of Agriculture and reported by BakingBusiness.com in February.

Additionally, other headwinds such as supply chain shortages and inflation are affecting the restaurant industry, which finds itself in a delicate balance between maintaining margins amid soaring costs. ingredients and labor. Bakeries, however, are well positioned to benefit from the rebound in the restaurant industry, as they offer many convenient food options such as bread rolls and rolls that serve as carriers for many meal occasions.

They also adapt perfectly to the evolution towards meals on the go. Bakeries that find innovative ways to help restaurants drive even more off-premises traffic will certainly help them in the short term until leisure and business travel gain popularity and drive foodservice sales. .

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