The momentum with which the mobility market has entered the restaurant sector, coupled with other factors such as digital processing of the hospitality sector, has caused that in recent times the restaurant spaces have been rearranged to better serve the consumer trends that emerge among consumers, now dominated by younger generations such as millennials Y, in the future, the very similar generation Z.
Among the changes that have already been observed in recent years is the concept of limit the area used for the salon or face-to-face service. Business volume on-premise, on site, represents a decreasing percentage, as time passes the interest in eating within a given establishment continues to wane.
This has meant that businesses oriented to the delivery of food at home have been able to choose to mount restaurants in smaller venues, with fixed costs in terms of rent or acquisition much lower than usual. This phenomenon has been decisive so that the commercial network associated with restoration has not declined in cities affected by the real estate bubble, how can they be new york, London, Barcelona or Madrid, cities that would have otherwise witnessed an enormous destruction of companies related to the hospitality industry.
On the other hand, he delivery requires the presence of a collection area when the orders made via telematics have to be distributed by the fleet of distributors of the company or associated companies such as Uber Eats, Just Eat, Deliveroo O by Dash, to mention a few. These spaces were improvised in the early days of the takeaway fashion, but it was soon observed that the entry of delivery men to the area destined for the consumption of the visitors was a great nuisance for all the parties involved.
A) Yes, segregated collection areas connected directly to the kitchen have proliferated, allowing delivery drivers to access from the street, quickly detect the next order to deliver, and leave with the destination to the address of the end customer.
Mobility options are not limited to home delivery of food. Although in Spain it is still not the most frequent, in EE. THE. there have been since 2019 a strong investment to adapt the premises located in the outskirts of the big cities to the service drive-thru, the one in which customers arrive by car and collect their order, previously requested by microphone, touch screen or app mobile, at the window. Reduce the space for the restaurant and expand the area dedicated to parking and car lanes It is an architectural decision that has been seen to proliferate in many points of sale of large organized restaurant brands specialized in the fast food niche in the United States., and it is undoubtedly a reality that will gradually become more frequent in commercial areas and industrial estates.
Decision making in terms of architecture, interior design and layout of the restaurant's specialized furniture is not a trivial matter for the professional in this sector. Linked to these types of decisions, all kinds of inefficiencies and competitive advantages.
In the midst of the coronavirus crisis, this is more obvious if possible. Returning to the case of drive-thrus, During the hardest periods of the first wave, restaurants in the US. THE. they experienced a increase 26% in the volume of business perceived in this type of service. At the rate of these metrics, companies like Taco Bell They have made a great effort to stimulate the installation of double lanes in their restaurants, something that allows them serve more customers and minimize waiting times, which in turn is greatly improving your digital profile by collecting more positive reviews. So important is this factor, that in the famous chain of tacos have coined their strategy of lane expansion to serve drivers such as «Go Mobile».
It is not the only recognized company that joins this fashion, so it can be ruled out that it is an exception. Shake Shack, the casual food franchise famous for its signature shakes, entered the market drive-thru in the month of May thanks to its Shack Track, a lane where customers can request their order through the app company mobile phone from your vehicle and receive it a little later on the sidewalk. Although it is a temporary step pending the installation of the first drive-thru properly said in 2021, the service will remain permanently for those establishments that do not have the possibility of architectural reform.
Nevertheless, the biggest change has not been introduced by Shake Shack or Taco Bell. In a movement that would be expected more from the ever pioneer Domino’s Pizza, the Burger King hamburger chain, eterno rival de McDonald’s, is now ahead of all its competitors in the fast food segment by launching two cutting-edge designs that will greatly reduce your space requirements.
The coronavirus crisis has caused the premises designed as part of the "Restaurant of Tomorrow" project of Burger King sean a 60% More smalls than the usual. Differences are not limited to overall size, but the layout of the interiors responds to a Utilitarian design geared towards multi-channel sales, and abroad the drive-thru predominate, arranged under a solar panel roof that fuel the establishment by reducing its carbon footprint.
The number of aisles in the dining room is also minimized and orders are delivered thanks to a conveyer belt, with a previously assigned collection point that allows total control over the service provided from the kitchen. The new design and architecture respond to a new strategy already mentioned a few months ago by the company's board of directors.
Jose Cil, current CEO of the brand, already indicated during the second quarter meeting held in August with Restaurant Brands International what was there great opportunities to capitalize on the business off-premise, and that is exactly what they are looking for when installing a multi-lane service for drive-thru in its most modern restaurants.
To this must be added designated areas for off-site collection, with the possibility of installing box office contactless even, one of the most praised developments after the first wave of SARS-CoV-2.
Behind all these changes is a powerful idea that restaurants need to become familiar with, and it is that even after the pandemic, when there are no more cases of COVID-19, the business off-premise or off-site, will remain the norm, so the time to adapt to changes is now. Welcoming the technological innovations that revolutionize the sector early is always a good idea in a business with such high competitiveness as that of restaurants.