Originally written by Anna Jordan on Small Business
The impact of COVID-19 has brought about so many changes for businesses. One of the main changes we’ve seen for restaurant and pub businesses is moving towards takeaway orders.
Data from Kantar shows that deliveries surged in the week leading up to the first lockdown (March 16-22), with delivery trips up 57 per cent year on year.
According to MCA’s Channel Pulse survey (from April 6-12), the average frequency that people used takeaway delivery was 2.3 times that week.
“There have been several success stories to come from the hardship that this year has brought to the hospitality, events, and catering industry, but the biggest, in my opinion, has been the rise of takeaway,” said Charlie Dean, managing director at packaging firm, Catering24.
Not only has it kept a number of our businesses afloat during this most difficult of times, but it has increased the quality of the market to a level we have not seen before.”
In this article we’ll be looking at how you can pivot your pub or restaurant to a takeaway model and what considerations you need to factor in before you make the shift.
What you need in order to refocus your pub or