Restaurant operators once again find themselves refocusing priorities and altering their plans for 2022. Here are some trends NCR is watching as move into 2022.
Tackle the Labor Shortage with Hiring Incentives
While sales are trending higher, the National Restaurant Association reports three in four operators say recruitment and retention is their toughest challenge.
In August, the restaurant industry lost more than 40,000 jobs. Without enough workers, restaurants have reduced operating hours and increasingly rely on overburdened staff in the face of stronger diner demand.
According to Black Box Intelligence and Snagajob, full-service restaurants are feeling the pinch and report approximately six fewer employees in the back of house and three fewer in the front of house. Quick-service restaurants are also feeling the pressure – large chains like Chick-fil-A and McDonald’s have had to close dining rooms due to insufficient staffing. Chick-fil-A even reported disabling curbside ordering in some locations to reduce strain on their workers.
Many restaurants blamed unemployment benefits for the labor shortage. However, even though these benefits have run dry, workers still haven’t returned to work. It isn’t unemployment benefits giving employees pause: it’s underappreciation.
This is why next year, operators will offer more benefits like hiring incentives, higher hourly wages, health insurance, paid time off, earned wage access (EWA) and more to not only hire fresh labor, but retain top talent. Restaurants can soften the impact of the labor shortage in 2022 by doubling down on retention, shaking up the traditional business model and taking advantage of technology to increase efficiency and streamline the dining experience.
Rely on Technology to Increase Operational Efficiency
Operators will look to technology to offset labor shortages and free up staff to enhance the dining experience. Restaurants juggle multiple operations simultaneously on any given day, from tracking sales to planning logistics and maximizing the customer experience. Restaurants understand they need to streamline standard tasks by improving operational efficiency, making it easier to run the restaurant from end to end.
Next year, operators will continue to lean into technologies like order and pay-at-the-table options, mobile ordering and curbside operations to increase efficiency and decrease the number of staff needed.
They will also turn to data for more accurate forecasting to improve restaurant operations over time. Things like customized tags and cost reporting can create detailed, valuable forecasts. Accurate forecasts help drive “smart” restaurant operations, like using daily sales to drive inventory decisions in smart ordering or smart prep. Forecasting can also help inform employee schedules that optimize your labor spend.
Restaurants are in a constant phase of improving their processes through automation, which has led to an omnichannel approach to servicing customers. The key in achieving an omnichannel strategy is heavily dependent on IoT solutions; connected and smart technology to deploy systems like self-order terminals, interactive menu boards, drive-thru automated kiosk and delivery systems.
In the coming year, it will be important for restaurants to have an interoperable point-of-sale platform that integrates everything, allows for dynamic adjustments and operates at optimal efficiency.
Enhance CX with Accelerated Contactless Adoption
A simple facial expression can elevate the customer experience. Research has long suggested service with a smile reinforces the relationship between restaurant and customer, increasing tips and loyalty. But over the past year, with tight dine-in restrictions and employees’ smiling faces veiled by masks, restaurants have relied on contactless dining solutions to keep the orders rolling in.
Service with a smile is not a thing of the past. When combined with contactless technology, it elevates the dining experience for both restaurants and their patrons. Contactless ordering and payment ensure safety, speed and accuracy, allowing waitstaff to focus on adding that personal touch when serving customers – all contributing to a healthier bottom line for businesses.
Brands like Starbuck’s predict contactless consumer behavior will stick beyond the pandemic, and the company continues to talk about its investments in new store formats (i.e., pickup, delivery, drive-thru, ghost kitchens).
With 38 percent of consumers noting they will be ordering carryout instead of dining out and 28% ordering delivery instead of dining out, contactless options will definitely be here to stay in 2022.
Use Data and AI to Reach Out and Touch Your Customers
Hold the pickles but double-up on mayo. Gluten-free buns, please. Supersize it – every time. We’ve entered an age where personalization is everything. As a result, quick-service and fast-casual restaurants are increasingly harnessing data and automation to give their customers what they want before an order comes out of their mouth – or their brand’s app.
According to Tech Jury, the data analytics market is expected to reach $103 billion by 2021. Further, 97.2% of organizations are investing in data and AI – restaurants included. Personalization is a key ingredient to dishing up a comprehensive customer experience, capturing valuable data and enabling brands to reach out to customers though several touchpoints that create the customer journey: the drive-thru, menu board, branded apps, kiosks and loyalty programs.
Burger King, for instance, has installed digital menu boards using Deep Flame’s technology to suggest foods popular in a certain area and uses outside temperature to offer a steaming hot coffee if it’s cold or a refreshing glass of iced-tea where the weather is warm. Competitor McDonald’s acquired AI firm Dynamic Yield in an effort to boost sales through personalized digital promotions to customers that include recommending food choices based on weather, time of day and geo-trends.
Personalization has even been deemed the holy grail for restaurants, especially since customer loyalty can help increase sales. Invest even more in tech tools that deliver personalized dining experiences and boost sales.
Let’s Not Get Too Personal
What consumers find creepy or cool when it comes to personalization has evolved considerably. Twenty years ago, it would have been odd if the drive-thru worker knew your name and that you like extra crispy fries before you pulled up to the window. Now this is a common occurrence, thanks to restaurant loyalty programs and smart technology. In today’s world, consumers actually expect this level of personalization – 90% find personalization appealing. However, there is a fine line.
With a culture of a data sharing, and pressure to personalize to remain competitive, next year restaurants will make more of an intentional effort to not cross the creepy line. It will be critical to understand what consumers expect and the products they love, but also important to steer clear of any invasive practices.
For instance, data enables you to know a patron – let’s call her Mary – regularly purchases a strawberry sundae with extra whipped cream and nuts. This data also gives the eatery the ability to greet her in the drive-thru with a “Great to see you again Mary. Can I get you your regular sundae served up your way?” She’ll appreciate the brand knows what she likes and will remember it. But what she won’t appreciate is ifyou generate recommendations based on her personally identifiable information like address, neighborhood or personal life.