- He 60% of users says they will go out to a restaurant in the next month, a 35% points out that it will go in the next fifteen days and a 48% will do so with equal or greater frequency than before the health crisis, according to the second wave of the study of "Habits of Consumption post-COVID-19" carried out by ElTenedor.
- The desire to leave and the strong demand have made diners become more forward-looking than ever and make reservations up to three days in advance, when before they used to do them the same day or, as much, the day before.
- Dinners on the weekend, in restaurants with terrace and with an average ticket of 25-30 € they are being the big winners. The great challenge for restaurants is now filling their tables during the week, having their great ally on digital channels.
After the first month of de-climbing and with more than half of the restaurants already open in Spain, the catering sector is gradually recovering its activity. If at the start of the reopening the uncertainty won the game and only the 43% of the restaurants stated that it would open soon, now he 90% of the surveyed establishments confirms that it will raise its blind in the coming days, if you haven't already. This is indicated by the data of the second wave of the study of "Post-COVID-19 Consumption Habits" that has been carried out ElTenedor and that show the evolution in consumption trends during de-escalation. What has not changed in the last weeks are the desire to go out to restaurants and enjoy gastronomy, in fact, online bookings have grown a 74% for the past few weeks regarding the start of the reopening. Definitely, The meetups multiply and the desire to meet again with friends and family too, a 60% of respondents say they will go out to a restaurant in the next month and a 35% who will in the next 15 days, while a 48% confirms that it will do so with equal or greater frequency than before COVID-19. A frequency that grows 3 points regarding the data of the survey carried out in May, at the beginning of the reopening, and that shows that diners are gaining confidence.
Of terraces, with reserve and more foresight than ever
The fact that the terraces were the first to open and the desire to enjoy a lunch or dinner outdoors after several months of confinement, has triggered online reservations in terraces going from a 32%, under normal circumstances, yet 62% during de-escalation. Specifically, the high demand for open establishments and the fear of being left without a table has made diners become more proactive than ever., something that is not only noticeable in the growth of reserves but also in the advance with which they are made. If reservations were usually made the same day or, as much, the day before, now you reserve with up to 3 days in advance.
As for the most reserved establishments, are those of Mediterranean cuisine, with terrace and with an average ticket of 25-30 € the most successful in recent weeks. Weekend dinners, They are still the ones chosen to leave restaurants, gathering the 57% reserves, the challenge of restaurants is now to refill their tables during the week, having on digital channels their great ally to retain their customers and attract new diners during the week.
Regarding the consumption of alternative services, the intention of consumption of "delivery" is maintained in figures prior to COVID-19, while interest in the Takeaway grows. If at the start of the reopening a 70% stated that he would continue consuming take-out food as frequently as before (on average once a month), now weeks later a 30% confirms that its consumption will increase, In front of a 38% who will keep it and another 30% it will reduce it.
Diners increasingly concerned about experience and budget
If the de-escalation started with diners especially concerned about the application of security measures, The truth is that the concern for other aspects such as the comfort of the restaurant experience due to the application of these measures or the budget available to them increases more and more.. And it is that the impact of COVID-19 is increasingly noticeable in the pockets of consumers, and if at the beginning of the reopening a 39% says that now he will have to look a little more at the budget, now is the 45% of those surveyed who indicate that their budget will be reduced. yes, we don't forget about security and the 54% of diners still consider it essential to make sure the restaurant complies with the measures before going, in addition to a 60% it reassures you to know the measures applied by the establishment previously.
Digitization of the hospitality industry and reactivation of consumption
If the pandemic has taught us anything, it is the importance that digitization has in many sectors, also in the restaurant. More and more restaurants are turning to technology in the reopening showing special interest in solutions that help them adapt to new government measures: online reservations, digital menus, digital orders and payments or management tools that allow them to maximize their occupation while respecting the capacity and safety distances.
Once the reopening has been managed, the great concern of restaurants is now how to revive consumption in the coming months. Taking into account that many diners will see their budget reduced, many hoteliers are considering new formulas to attract customers how to change the menu including cheaper dishes (75%), make low cost menus (67%) or even include discounts (50%). Regarding prices, he 63% of raises keep them, just a 7% lower them and a 10% upload them, the rest is not yet clear.
Regarding the interest in offering alternative services, seems to decline from the beginning of the reopening. Currently the 37% comments that he will continue to “Delivery” in the coming months, in front of 41% that was stated at the beginning of the de-escalation, and the 67% “takeaway”, in front of 70% the beginning of the reopening.
TheFork makes it easy to consult the hygienic-sanitary measures applied and launches a new tool for the "Takeaway"
Aiming to accelerate and facilitate the return of restaurants and diners, The Fork is launching initiatives to make the reopening of the establishments a success. Aware of the concern of diners about the measures applied in restaurants, From now on, users will be able to Check the restaurants tab for some of the measures that the establishments apply and you can also choose the area of the premises where you want to sit (terrace, interior, high table, low ... etc.) On the other hand, to continue supporting establishments, in addition to offering them the best technology with new functionalities adapted to the "new normal", TheFork makes available to restaurants, completely free of charge, a new tool that will facilitate the management of your take-away orders (Takeaway). Thanks to the technology "Easy Pre Orders", restaurants will now also be able to promote another way of income and thus make their resources even more profitable.
"Our mission is today, more than ever, support the sector and continue to put restaurants and diners in contact also in this “new normal”. From ElTenedor we maintain our commitment to accompany our diners and restaurants and listen to their needs to give them the best service. For this reason we are focusing our efforts on supporting restaurants with our technology so that they can effectively manage their businesses in this difficult situation.; help them cope with falling demand by providing new channels and formulas to attract customers; and facilitating them to adapt to new habits with a new tool for managing their take-away orders, that will allow them to make their kitchen profitable. Now is the time to reactivate consumption and work together so that the recovery of the sector is a fact. ” Marcos Alves, CEO of ElTenedor