Given the current context in Brazil and the gradual return of commercial and industrial activities, managers must adapt their corporate and commercial restaurants to foodservice market trends and prepare them for the sector's gradual recovery.
While some managers are still concerned about the survival of their restaurants, which have suffered numerous impacts since the beginning of the Covid-19 pandemic, others are moving out of survival mode and thinking about long-term strategies to future-proof their businesses.
In summary, foodservice managers are adapting processes to help them overcome current challenges, such as food safety concerns, cost reduction, high-price inflation, logistics and sales, sustainability, among others.
The reality is that the foodservice sector is undergoing a period of change, accelerated by the pandemic, high inflation, and technological evolution.
In fact, due to the lack of solutions for the intelligent management of foodservices, companies in the sector cannot pass on or reduce costs, nor make their business profitable.
The loss of contracts, the decrease in diners due to mass layoffs, and the adoption of home office by contracting companies were the main detrimental factors for mass foodservice companies.
Naturally, the decrease in diners in corporate cafeterias contributes to the reduction in the volume of meals provided by companies that contract corporate restaurants.
The reduction of consumers in commercial restaurants drastically affects the business. Therefore, these businesses are at a point where reinvention is a necessity.
In addition to seeking new channels to increase revenue, it is necessary to adapt to a series of restrictions and changes in the behavior of employees and consumers, as well as the environment where meals are served.
Issues such as social distancing, food safety, and production management to prevent contamination join existing foodservice market trends and demand a new attitude from corporate restaurant companies, as well as commercial restaurants.
Technology emerges as a means of adaptation to the three factors: social distancing, safety, food management, and production management to prevent contamination.
The need to pay attention to available technological resources or well-designed processes that can promote a good outcome is evident.
It has never been easy to work in the foodservice business, and managers have always had to navigate high raw material prices due to harvest problems, for example, among many others.
Now, it remains to be seen how so many changes will affect your corporate or commercial restaurants. But for this, there is constant thinking about solutions for the digital transformation of foodservice, as well as cost reduction and adaptations to the trends of this market by Teknisa, a specialist in out-of-home food management.
