1. In 2020, 87% of consumers said that they read local business reviews, which is up from 81% in 2019. Since more customers have become acquainted with ordering online, the amount of research that they complete has increased significantly. This presents a significant opportunity for restaurant marketers to filter negative reviews by using the Bloom Intelligence customer feedback loop. It is essential for restaurant professionals to pay attention to reviews, respond to them, and continually work on improving feedback.
2. In 2019, the majority of restaurant chains dedicated 25% of in-store labor to taking orders at the counter. Currently, every McDonalds location in the United States has self-ordering kiosks. Digital ordering is an excellent cost-cutting solution for many fast service restaurants. New research from Tillster shows that 25% of restaurant customers have used a self-ordering kiosk at a restaurant within the past three months—up 7% year-over-year. Further, more than 65% of customers said they would visit a restaurant more often if self-service kiosks were offered, and 30% of customers prefer to order from a kiosk versus a cashier if the lines were of equal length.
3. As of December 1, 2020, more than 110,000 eating and drinking places were closed for business temporarily, or for good. This may sound like a dismal statistic, and in a lot of ways it is. However, the competition has gotten much more narrow for restaurants in many areas. With less choices comes more traffic for food establishments to thrive in 2021 and beyond. The locations that are most adaptable to change will, most likely, see the most success.
4. 64% of delivery customers prefer to order directly from the restaurant and 18% prefer to order through a third-party service. Additionally, 34% of consumers spend at least $50 per order when ordering food online. 57% of millennials say that they have restaurant food delivered so they can watch movies and TV shows at home. 59% of restaurant orders from millennials are takeout or delivery. These powerful statistics showcase the power of evolving closer delivery partnerships or choosing internal delivery options.
5. Over half (68.3%) of restaurant patrons are willing to spend more at locations with sustainable practices. Restaurants are reducing the environmental impacts of takeout. For many restaurants, price is a big barrier to using eco-friendly takeout containers. “It can easily cost you $2 to package a $10 item if you’re using compostable, recyclable-quality containers,” says Frank Bonanno, owner of Bonanno Concepts.
The future of the restaurant industry belongs to brands that are the most adaptable to change. As we move into 2021, restaurants should stay focused on what their customer base wants, and then finding new ways to provide value.
For more information on how we can help you with your marketing or social-wifi efforts please reach out to us.
