{"id":2868,"date":"2021-09-20T16:08:36","date_gmt":"2021-09-20T14:08:36","guid":{"rendered":"https:\/\/www.leaderia.com\/?p=2868"},"modified":"2023-07-19T12:23:15","modified_gmt":"2023-07-19T10:23:15","slug":"restaurant-the-new-deal","status":"publish","type":"post","link":"https:\/\/www.leaderia.com\/en\/news\/restaurant-the-new-deal\/","title":{"rendered":"Restaurant, the new deal!"},"content":{"rendered":"<p id=\"tw-target-text\" class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Traduction\"><span class=\"Y2IQFc\" lang=\"en\">With the reopening of establishments, catering professionals have experienced a gradual recovery with attendance rates rising between 60 and 90%. But over the whole of 2021, the catering sector will remain far from its pre-crisis level with. According to various surveys, one activity is still down compared to 2019.<\/span><\/p>\n<p dir=\"ltr\" data-placeholder=\"Traduction\">\n<p class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Traduction\"><span class=\"Y2IQFc\" lang=\"en\">But beyond the figures, the crisis has led to a change in consumer purchasing behavior. Delivery and take-out have become established and are now an integral part of the restaurant customer journey. The success of &#8220;ghost&#8221; restaurants is also a testament to changing demand and new consumer habits.<\/span><\/p>\n<p dir=\"ltr\" data-placeholder=\"Traduction\">\n<p id=\"tw-target-text\" class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Traduction\"><span class=\"Y2IQFc\" lang=\"en\">To develop delivery and take-out, restaurateurs had to adopt new digital tools, learn how to do digital advertising. Their model is also impacted: they now have to manage a room at the same time as deliveries.<\/span><\/p>\n<p dir=\"ltr\" data-placeholder=\"Traduction\">\n<p id=\"tw-target-text\" class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Traduction\"><span class=\"Y2IQFc\" lang=\"en\">New consumer habits have therefore permanently changed the contours of catering. Restaurant owners will capitalize on their efforts while building on the strengths of pre-crisis catering: the social connection allowed by the physical establishment, a quality menu, in order to attract and retain their customers.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>With the reopening of establishments, catering professionals have experienced a gradual recovery with attendance rates rising between 60 and 90%. But over the whole of 2021, the catering sector will remain far from its pre-crisis level with. According to various surveys, one activity is still down compared to 2019. But beyond the figures, the crisis [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1509,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_titles_title":"","_seopress_titles_desc":"After the Covid crisis, the catering sector is reinventing itself and offering new innovative concepts such as dark kitchens or lifestyle...","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"inline_featured_image":false,"footnotes":""},"categories":[39,21],"tags":[],"class_list":["post-2868","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hospitality-catering","category-news"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.leaderia.com\/en\/wp-json\/wp\/v2\/posts\/2868","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.leaderia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.leaderia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.leaderia.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.leaderia.com\/en\/wp-json\/wp\/v2\/comments?post=2868"}],"version-history":[{"count":1,"href":"https:\/\/www.leaderia.com\/en\/wp-json\/wp\/v2\/posts\/2868\/revisions"}],"predecessor-version":[{"id":2869,"href":"https:\/\/www.leaderia.com\/en\/wp-json\/wp\/v2\/posts\/2868\/revisions\/2869"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.leaderia.com\/en\/wp-json\/wp\/v2\/media\/1509"}],"wp:attachment":[{"href":"https:\/\/www.leaderia.com\/en\/wp-json\/wp\/v2\/media?parent=2868"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.leaderia.com\/en\/wp-json\/wp\/v2\/categories?post=2868"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.leaderia.com\/en\/wp-json\/wp\/v2\/tags?post=2868"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}