When consumers turn to restaurants it is first and foremost for the food. While focusing on limited or streamlined menus out of practicality has been a good strategy, going forward operators will need to mix things up. “You’re going to see a consumer who is seeking out variety,” said Portalatin. “[Operators have] got to keep innovation pipeline fresh, remember to keep it new and exciting.”

It turns out that, even in these pandemic times, it’s not all about the food. Though consumers will always crave new cuisines, flavors, and items that only foodservice professionals can make, providing a unique experience — be it on-premise or off — still matters. “Restaurant operators need to be prepared to provide that differentiated experience in whatever pandemic measures are in place,” said Portalatin. “Consumers have missed it.”

With 76% of all delivery orders placed digitally, digital adoption has changed the face of delivery — and it is expected to continue to grow. While digital has been key these past months for offering contactless procedures and frictionless ordering, it also offers a platform to meet consumers’ growing need for food variety, food exploration, healthy options and treating themselves. “[Use digital to] raise awareness of the things you have for consumers as well,” said Portalatin. “We can be better at suggestive selling, new menu innovation.”

There are still going to be consumers who aren’t ready or able to dine on-premise for some time. If they won’t come to restaurants, operators will have to find a way to bring their brand to them. Portalatin suggests operators look for opportunities to offer menu items that complete an at-home meal or that can be blended with foods prepared at home, or consider offering moveable foodservice.  “We’re seeing pop-up restaurants, food trucks,” said Portalatin. “It’s difficult to measure, but it’s out there.”