Changing consumer needs and wants—paired with advancements in technology—have created a climate in which off-premise offerings are a necessity to growing foodservice business.
The advancements made in technology over the past few years have allowed restaurants to offer voice-recognition ordering, social media, and in-app ordering and delivery robots. This May, McDonald’s unveiled plans to make its mobile app the central hub for off-premise occasions that range from delivery to curbside pickup.
With all these technological developments, the story of off-premise is sort of similar to the chicken-or-the-egg question: Do consumers’ behaviors and demands drive development, or does development drive consumers’ usage? It’s probably a bit of both and, either way, consumer responses are loud and clear. They want more off-premise foodservice options.