The cheesecake factory, known for its full-service dining experience, is constantly changing with the growth of outlets. California’s Calabasas chain, which operates more than 300 restaurants in the United States and Canada, spoke to analysts on Wednesday (November 3rd) to discuss the restaurant’s third quarter. results: that out-of-area sales remain almost double that of before the epidemic և these order channels bring in new customers.
“We recently completed our Consumer Survey, which showed that we have attracted a significant number of new guests to the Cheesecake Factory throughout COVID-19, particularly through the export channel,” said David Gordon, President of the Network. “It is noteworthy that the loyalty is very strong, as evidenced by the significant number of these new guests in the frequented group. “These data reinforce our belief that a significant increase in overseas sales could be a longer-term sales impetus for the Cheesecake Factory as we emerge from the epidemic.”
PYMNTS research from How We Eat Playbook, created in collaborationCarat, from Fiserv, finds that consumers are now 31% more likely to buy food for delivery or pick-up than to eat on the spot. In particular, 67% of restaurant customers say they chose the former, while only 51% chose the latter.
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In addition, the network’s EVP և CFO Matthew Clark shared that the network will continue to launch its loyalty app in 2022. Paytronix:, finds that consumers consider the availability of rewards programs as a key feature that will force them to spend more on their food orders, ahead of the ability to order online without the ability to take orders without queuing.
Read more. Postponement of QSR Loyalty Rewards Harms Innovation-Sales
In fact, the survey found that restaurant managers underestimated the impact of loyalty rewards on consumers; :
Contrary to many industry trends, Wingstop is seeing an increase in shipping
In the news on earnings, Wingstop shared with analysts on Wednesday, discussing the third quarter of the chain. results:that while most brands advertise their ability to sustain most of their average epidemic shipping growth, chicken chain delivery continues to grow. Delivery sales increased by three points per year, և the company’s management considers it an opportunity to reduce costs, remaining mainly foreign business.
“In terms of the dining room, we still have about 200 restaurants, plus or minus, that have their dining rooms open today, from 1,500 in the United States,” said Charlie Morrison, the restaurant’s CEO and CEO. “And so it’s a good indication to us that we can simplify our model by reducing the size of the dining room և to use the powerful delivery business we see.”
Chicken wings have been so popular since the beginning of the epidemic, due to the attractiveness of delivery, that earlier this year Wingstop responded to the shortage of chicken wings by launching a new, virtual brand, Thighstop, replacing the thighs.
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“In September, we included the thighs on our regular Wingstop menu, doubling the thigh sales, allowing us to make further progress in our strategy of buying more bird parts,” Morrison said.
Dickey’s Barbecue Pit Extends Virtual Kitchen Efforts With GKB Partnership
Another restaurant that wants to build on its delivery success to find more effective ways to boost sales CapEx is Dickey’s Barbecue Pit, which announced Wednesday that it is partnering with Toronto-based virtual restaurant company Ghost Kitchen Brands to open restaurants in the United States. in more than 100 locations.
“We are extremely excited to partner with Ghost Kitchen Brands to expand our reach for our fans,” said Laura Rea Dick, CEO of Dickey’s Barbecue Restaurants. “Dickey’s is committed to constantly evolving with consumer trends. The innovative Ghost Kitchen Brands model մեկ gives us one more chance to stay ahead of the curve.”
In an interview with Karen Webster in September, Ghost Kitchen Brands President Mark Choi argued that virtual places were catching up with the growing demand for restaurant meals as consumers increasingly looked for home cooking options.
“The dynamics of the 1950s, where someone used to cook six square meals a week, and maybe go out once a week, would be quite the opposite,” said Choi. “This way people will know how to get their food by ordering.”
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Cava participates in Digital Catering Rush
At the beginning of the epidemic, as most restaurant orders went online, catering companies were largely left out of the digital shift. This omission made sense at the time, as many consumers stayed away from large, group occasions, but as social gatherings returned, catering establishments were quick to reach out.
On Monday (November 1), Cava, a Washington-based fast-food daily brand with more than 100 locations in the United States, launched its diversified food business in New York City with plans to expand nationwide in 2023. QSR reported on Tuesday (November 2).
The launch came about a month after digital ordering platform BentoBox launched its Pre-Order & Catering product, highlighting the lack of digital tools for restaurants looking to offer online food services, Inst after Instacart announced: that goes to food software company FoodStorm.
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