Preparing for the next normal in food and drink

2. Price sensitivity and value

It is inevitable that post pandemic consumer spending patterns will change, and that prices will rise, not only due to cost of product but also costs associated with social distancing measures.

With a global recession looming, consumers are in no mood, however, for the cost of food to increase.

• Deal seeking as shoppers become increasingly promotion conscious.
• Online food calculators to plan/make the weekly shop last longer.
• Refocusing on in-home occasions.
• Creating delicious recipes at a lower cost.
• Continued focus on ambient, tinned and frozen food.
• Creating excitement with little touches of luxury.
• Consumption of seasonal vegetables due to price.
• Crafted and artisanal foods to justify value.

3. Corona-generation restaurants

With social distancing and health anxiety here for some time, restaurants re-opening will need to think smart and leverage the online channel to help them in the Corona Generation – as well as considering use of space.

• Focus on take-out, and roadside pick-up of pre-ordered meals.
• A focus on the customers that matter, probably a more local clientele, those who can drive thru or click and collect.
• Robotic restaurant cooks and servers.
• Upscale vending.
• Simplified kitchen operations.
• Food service diversifying income streams – take-out, frozen, prepped food boxes, retail products available locally.
• Well documented and widely communicated safety and hygiene regimes.
• The open kitchen could well have a new relevance not only for ‘theatre’ but as a demonstration of hygiene and safe working practice.

4. Delivery & digital

We are living through a digital revolution, everyone (well nearly!) from Granny to toddler has connected virtually or ordered online for delivery and seen how easy and convenient it is. The competitive landscape in food delivery will continue to be transformed.

• Digitisation of the convenience store.
• Evolutions in driverless, contactless, robotic and drone deliveries.
• ‘Dark kitchen’ restaurant-style meals delivered locally.
• Rise and power of the aggregator who has the power to deliver.
• Shift in retail site utilisation – store, storage carpark to accommodate the shift collection & delivery.