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Dine-in Trend and Food Supply Chain Strains

Dining-in is a growing trend reporting billions in profit. But, how can restaurants capitalise the g...

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Posted by Dave Food on May 9, 2019 2:21:00 PM
Dave Food

Dining-in is a growing trend reporting billions in profit. But, how can restaurants capitalise the growing of “Dining-in” trend without compromising food quality and the restaurant prestige?

According to Eater.com, the most popular order-in item when it comes to delivery is not that classic pizza. It's chicken, followed by Chinese, then pizza.


A study by Cowen and Company revealed “this trend has a long way to go before the market is saturated. When you look at digital penetration, delivery is now 8 percent of the restaurant sales. We think it’s going to go to 12 percent in 2022”.

Are restaurant and food companies being affected by this trend?

More than being affected by this trend, Foodservice Supply Chain has to take advantage of this growing opportunity and make a shift in their processes to match with customer demands and the way they are driven to this digital invasion.

The handiness of delivery option from restaurants and mobile apps have by all means helped to this rapid-growth trend, positioning food services companies at customer changing-way of demand services, and at the same time, guaranteeing food safety and high restaurant standards, which might collapse under delivery strains.

Some measures Restaurant and food-service companies must take into account to cope with this dining-in trend:

 Create a multi-channel presence where customers and prospects are and efficiently meet ever-changing customer demands.

 Take into account targeted advertising with online ordering offers.

 Build up skills to take and process orders coming from Phone, email, online, mobile apps, walk-ins, etc.

 Decide to operate with own in-house delivery service, or partner it with a third-party service.

 Improve item-level visibility to your Supply Chain to help soften food safety issues, and efficiently take-action respond to problems.

 Strive for total Supply Chain Visibility and focus on Quality.

 Be more vigilant with regards to food safety.

 Develop a more efficient Logistics to cope with distribution costs.

 Collaborate with the various Supply Chain functions and departments.

 Collaborate with external partners such as suppliers and distributors.

CONCLUSIONS: Visibility across the SC, from raw materials to plate, and food safety are more of a concern in a healthy Food Supply Chain. Quality issues, freshness, handling, cost inventory, distribution points, packaging, transportation, are all part of an efficient Food Supply Chain process to match supply to demand in a faster and lower cost manner. Collaboration, Speed, quality, and safety are what will make the difference!


Dave Food

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