The pandemic accelerated the adoption of delivery by 5 years. But after the euphoria, the market normalizes. Restaurants that survive are those that adapt to the new realities.
Trend 1: Quality over speed. Customers are willing to wait 5-10 minutes longer for a higher quality dish. The obsession with speed from the beginning gives way to the demand for quality.
Trend 2: virtual brands are multiplying. A single restaurant can operate 2-3 different brands on platforms, targeting different segments from the same cuisine.
Trend 3: Direct ordering is progressing. More and more restaurants are developing their own ordering channels (website, WhatsApp) to reduce their dependence on platforms and their commissions.
Trend 4: sustainability is becoming a selling point. Customers are willing to pay 5-10% more for eco-friendly packaging and local products. It’s a differentiator.
Trend 5: Data is the new battleground. Restaurants that analyze their data (metrics from platforms, food cost, reviews) make better decisions and progress faster than those who operate blindly.
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