It’ll be awhile until we know the true destruction of the pandemic. What we know now is that the restaurant industry has been hit hard.
Really hard.
Yelp’s latest average economic report in the quarter shows that the restaurant industry now reflects the total number of business closures since the start of the crisis, recently outperforming retail. Of the 26,160 places to eat closed in July, 15,770 closed permanently (60%), a massive 23% increase since June 15.
While those numbers are undoubtedly staggering, that doesn’t mean restaurants, and their consumers, aren’t looking to make things work. That’s why they got rid of the things on the site. That’s why third-party delivery is deteriorating.
It turns out that, the leading market percentage in third-party delivery, Door Dash, provides us with a review of our intake behavior over the past six months. The new DoorDash Deep Dish report, released today, aligns key trends in takeaways from January 1 to June 30, an era ruled through the global pandemic and its mandatory house orders.
So what did we need for this unusual, unprecedented and emotionally exhausting time? Chicken sandwiches (looking like fries).
Backed through the 2019 Bird Sandwich War (provoked by Popeyes), this undeniable offering is the most productive food ordered through DoorDash in the first part of this year. This would possibly explain why Popeyes has been somewhat pandemic-proof, with visits of up to 40% in the complicated first trimester, according to Placer.ai.
Unsurprisingly, more Americans (70%) have spent more time cooking in the last six months and almost a part of us has had enough. Forty-one percent of us are tired of cooking birds, but obviously we’re tired of ordering bird dishes for delivery, as The DoorDash report shows. This cumulative bird request from a place to eat is especially true in New York and Washington, D.C., where consumers have ordered everything from Parmesan birds to bird curry.
Other highlights on DoorDash’s list include macaroni and cheese, highly seasoned shrimp tacos, pizzas for you, iced coffee, California roll, breakfast burrito, bird fajitas, very spiced tuna roll and fish and chips. None of these gifts have the same observational force as the vintage bird sandwich, however, it’s appealing to see how much we crave sushi (especially on the West Coast) and Mexican.
Speaking of Mexican cuisine, it’s the kind of number one cuisine that restaurants lose to the fullest. As such, the most popular Mexican pieces ordered in DoorDash come with White Cheese (up to 1735%), grilled bird tacos (up to 1502%), cheese nachos (up to 1130%), shrimp tacos (997% increase). bird fajitas (318%). build). It may not be a coincidence that Chipotle introduced its own edition of National White Cheese last February and wednesday reported a 216% increase in virtual sales in the quarter.
Other key facts in the report, which relate in particular to the restaurant industry, include:
1. Consumers place larger takeaway orders so they can have leftovers. This may be why several brands have introduced a food circle or family packages in recent months, which has led to an increase in the sale of price tickets to alleviate some of the pain of the crisis.
3. The offerings of meat of plant origin made great progress in the fast food segment before the pandemic, although the crisis appears to have accelerated this trend. According to the report, consumers between the ages of 18 and 24 rated the maximum of appetizing vegan dishes and DoorDash’s orders for burgers based on plants above 443% in 2020.
If this report provided some kind of post-pandemic prediction, similar to a crystal ball, it’s because consumers will flock to their nearest Mexican food place once the crisis is over and the maximum of them will order a margarita.
In addition, the coveted millennial customer is probably a little more perceptive about their meals. In the last six months, 45% of millennials have tried a new dietary trend, for example, whether it’s intermittent fasting, CBD foods or collagen-rich foods. In addition, more customers (20%) or have veganism.
It remains to be noted whether these behavioral adjustments will have an effect on the menu at the end of this crisis. For now, however, more and more brands are simplifying their menus in an effort to simply pass.
I’ve been covering the restaurant industry since 2010 when I appointed QSRweb editor-in-chief. Then I added casual rhythms and fast pizzas to my portfolio as editorial director of
I’ve been covering the restaurant industry since 2010 when I appointed QSRweb editor-in-chief. Later, I added casual rhythms and pizzas to my portfolio as editorial director of eating place media. This policy covered the full diversity of topics that make up the area of restaurants, marketing and visitor service to the home chain and demonstrated technology. My paintings have appeared in publications around the world, adding NPR, Bloomberg, The Seattle Times, Crain’s Chicago, Good Morning America and Franchise Asia Magazine. I continue to contribute to many publications, adding QSRweb, Food Dive, Innovation Leader and the Digital Signage Federation.