- Seventy-eight percent of restaurant operators say off-premise business is becoming a strategic priority and 74% are investing more in off-premise programs, according to a survey of 400 operators shared by Technomic principal Melissa Wilson during the National Restaurant Association Show.
- Of these operators, 92% said off-premise has helped generate additive sales, 87% said they have added new customers, 81% said off-premise has increased profitability, 68% said it has increased average check and 68% said it has impacted operations, she said.
- Sixty-six percent of restaurants now offer third-party delivery compared to previous surveys where 44% of restaurants were offering or considering it, and 57% said it was more important than it was two years ago. Curbside pick-up operations also are likely to increase, with 67% saying curbside pick-up is more important than it was two years ago and about a quarter of operators currently offer them.
From front-of-house to the back, the impact of off-premise is tough to ignore these days.
“Off-premise now accounts for a majority of restaurant occasions and will continue to grow. It’s not going to shift back,” said Hudson Riehle, senior vice president of the research & knowledge group for the National Restaurant Association, during a presentation with Wilson during the NRA Show.
Of the stats he threw out, a few stood out. Fifty-eight percent of restaurant occasions are now off-premise, which he defined as drive-thru, carry out, delivery and curbside pick-up.
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