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How can restaurants adapt to the rise in off-premise dining?

How can restaurants adapt to the rise in off-premise dining?

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PREVIEW
TrendsRestaurantsDining ExperienceRestaurant Technology
TJ SchierTJ SchierChief Operating Officer at BigShots Golf

TJ Schier, is a leading brand builder, operator and culture creator primarily in the competitive socializing, family entertainment and hospitality franchising space. He helped ignite the growth of BigShots Golf as part of ClubCorp/Invited to be the second largest player in the golf entertainment space. The brand grew from 1 to 7 units in 20 months with a mix of corporate owned, managed and franchised locations.

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Description

During the COVID-19 pandemic, the need for off-premise solutions became crucial for survival, leading to a surge in the adoption of food delivery services. Consumers have since embraced this shift towards delivery over dining in permanently, attracted by its convenience and compatibility with busy lifestyles.

TJ Schier, Chief Operating Officer at BigShots Golf, explores how restaurants can continue adapting to the increasing demand for off-premise dining.

Table Of Contents
Bringing the experience beyond the restaurant
Learn how restaurants are adapting to the rise of takeout and app-based ordering, as Schier explores some of the challenges and strategies around extending the ambiance and customer experience of in-person dining to off-premise experiences.
Maintaining standards
Schier advises on how restaurants can enhance their brand identity through clever packaging, while also sharing how food quality can be maintained when going through third-party delivery services.
Integrating Digital Engagement and AI Innovation
The conversation focuses further on how restaurants can enhance the off-premise dining experience with AI innovation.
The Future of Dining
Schier discusses the future of dining, by examining the current dynamics between off-premise dining and traditional in-person dining experiences.
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