{"id":1701,"date":"2022-03-02T08:00:00","date_gmt":"2022-03-02T13:00:00","guid":{"rendered":"https:\/\/www.mrtakeoutbags.com\/blog\/?p=1701"},"modified":"2022-02-25T16:14:00","modified_gmt":"2022-02-25T21:14:00","slug":"new-year-new-challenges-is-the-restaurant-industry-ready","status":"publish","type":"post","link":"https:\/\/www.mrtakeoutbags.com\/blog\/new-year-new-challenges-is-the-restaurant-industry-ready\/","title":{"rendered":"New year, new challenges: Is the restaurant industry ready?"},"content":{"rendered":"\n

By Mya L. Koch<\/em><\/p>\n\n\n\n

<\/p>\n\n\n\n

Look at you! You did it. As the owner of a restaurant, coffee shop or other business, you dipped your toe into the waters of the new year and decided to dive on in \u2013 to make a go of it again despite all of the obstacles lurking just beneath the surface.<\/p>\n\n\n\n

<\/p>\n\n\n\n

As we welcomed 2022, we couldn\u2019t help but reflect on the past two years \u2013 and just how stormy those waters have been. Between the global pandemic, a stifled supply chain and lack of materials needed to keep your business in its best shape, you forged ahead. You\u2019re ready to do whatever you can to keep your doors open and your customers happy.<\/p>\n\n\n\n

<\/p>\n\n\n\n

There are brighter skies ahead, they are telling us, and we are seeing signs of that.  COVID cases are dropping as medicines become more available and more folks get vaccinated. Shipping backlogs seems to be easing a teeny bit \u2013 albeit at the pace of the tortoise rather than the hare. And folks are more willing to get back out there \u2013 to patronize eateries, bars, boutiques, entertainment venues and all manner of small businesses again.<\/p>\n\n\n\n

But yet, challenges remain \u2013 folks are just learning how to adapt to them and be more creative and resourceful. In many cases, those business owners are making peace with the \u201cnew normal\u201d and learning new ways to not only survive, but thrive.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

A Restaurateur\u2019s Take<\/strong><\/p>\n\n\n\n

Michael Passalacqua, whose family has owned Angelo\u2019s Italian restaurant for 80 years near Pittsburgh, Pa., has been a voice for others in his business as he fought to keep his doors open during the pandemic. I asked him how things were going \u2013 and where he sees them going from here.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Passalacqua, a board member for the Pennsylvania Restaurant and Lodging Association, echoes the worries of his contemporaries. \u201cFinding and keeping employees, keeping those employees safe from COVID, supply chain issues and pricing all will be occupying a lot of time this year,\u201d he said.<\/p>\n\n\n\n

<\/p>\n\n\n\n

He said that many restaurant owners are finding it most difficult to recruit and retain quality workers in this time when fears \u2013 and mistreatment by patrons \u2013 grow along with the virus. \u201cI wish I had an answer to that,\u201d he said. \u201cHaving a successful restaurant and a happy staff help, but that\u2019s not a strategy.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Passalacqua believes the shift to dining off premise that grew as a result of COVID is here to stay. \u201cTake out, curbside and outdoor dining will continue to uptick,\u201d he said. \u201cTraining, providing a good culture, paying people well and good leadership cure most of those things.\u201d<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Trends to Watch<\/strong><\/p>\n\n\n\n

QSR, an online restaurant industry publication, recently heard from restaurant experts on trends that will take hold in 2022. Here\u2019s what some of them had to say to QSR reporter Danny Klein:<\/p>\n\n\n\n

Frances Allen, CEO for Checkers & Rally\u2019s<\/em><\/strong>
Allen reiterates Passalacqua\u2019s predictions, stating that the demand for a \u201cfrictionless\u201d drive-through model will continue to grow. \u201cWe anticipate operators redesigning several facets of their business in order to stay competitive and functioning at high capacity,\u201d she said. \u201cCustomers have painted a pretty clear picture of what they want and restaurant companies will have to adapt in order to meet their needs and provide convenience.\u201d<\/p>\n\n\n\n

She also believes more brands will invest in the technology necessary to help their teams streamline tasks and perform more efficiently.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Scott Lawton, CEO and co-founder at Bartaco Mexican restaurant chain<\/em><\/strong>
Lawton said that as third-party delivery (think DoorDash and GrubHub) continues to grow and more restaurants are faced with staffing issues, it is \u201cimperative\u201d to put the guest experience above anything else and focus on ways to maintain and improve hospitality.\u201d<\/p>\n\n\n\n

He believes that more people will become increasingly discerning regarding where they choose to dine. And, with the supply chain issues continuing, he says its absolutely vital for operators to \u201cthink creatively and avoid raising prices to the detriment of the guest experience.\u201d<\/p>\n\n\n\n

<\/p>\n\n\n\n

Clinton Anderson, CEO at Fourth (products and services for restaurant industry)<\/em><\/strong>
Anderson says that while labor has always been a priority for restaurant owners, the stakes are higher than ever for brands to find, hire and retain talent. \u201cNot only are restaurants feeling the effect of direct costs, but the labor crunch is also impacting top line revenue as understaffed locations are being forced to close certain hours, operate at limited capacity and, ultimately, serve less people.\u201d<\/p>\n\n\n\n

He explained that some franchises have enacted perks such as high starting salaries and sign on bonuses in an effort to build their staffs.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Noah Glass, founder and CEO at Olo (links digital ordering and delivery programs)<\/em><\/strong>Glass told the magazine that brands will continue to welcome digital technology across all service models \u2013 delivery, drive-through, takeout and on-premise. \u201cWe expect this trend to pick up steam in 2022 and beyond as brands capitalize on technology to automate processes and streamline operations,\u201d he said.<\/p>\n\n\n\n

He expects brands will focus on analyzing data about their customers  — a means to understand their markets, build customer relationships and help with \u201chigh-level decision making.\u201d<\/p>\n\n\n\n

And like his contemporaries, he believes off-premise dining will only continue to grow.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Restaurateurs\u2019 Reality<\/strong><\/p>\n\n\n\n

The fact is, restaurant owners like you are facing challenges like never before. Just this week, CBS News reported that many restaurants face \u201cextinction\u201d in the wake of COVID-19, inflation and critical staffing shortages.<\/p>\n\n\n\n

Nationally, 91 percent of restaurants have reported they\u2019re having a tough time hiring and 89 percent have had to raise their prices, according to the Independent Restaurant Coalition, as reported by CBS online. Up to 80 percent reported they fear they\u2019ll have to close without assistance.<\/p>\n\n\n\n

\u201cWe are on the verge of an extinction event for this industry,\u201d Independent Restaurant Coalition executive director Erika Polmar told CBS News. \u201cIt\u2019s that dire.\u201d<\/p>\n\n\n\n

Franchise owners and restaurant teams who want to succeed will need to focus on new methods of delivering their goods, new technologies for both their staffs and patrons, new methods of packaging to protect their wares and \u2013 above all \u2013 new ways to keep their customers feeling secure and happy long after COVID-19 is pushed back from the forefront of our minds.<\/p>\n\n\n\n

That\u2019s something to chew on.<\/p>\n\n\n","protected":false},"excerpt":{"rendered":"

By Mya L. Koch Look at you! You did it. As the owner of a restaurant, coffee shop or other business, you dipped your toe into the waters of the new year and decided to dive on in \u2013 to make a go of it again despite all of the obstacles lurking just beneath the<\/p>\n","protected":false},"author":3,"featured_media":1702,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33,35],"tags":[],"yoast_head":"\nNew year, new challenges: Is the restaurant industry ready?<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.mrtakeoutbags.com\/blog\/new-year-new-challenges-is-the-restaurant-industry-ready\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"New year, new challenges: Is the restaurant industry ready?\" \/>\n<meta property=\"og:description\" content=\"By Mya L. 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