The top 6 restaurant issues we're following and you should be too

Ideas that are growing for 2020

“Beyond providing food and drink, restaurants play a crucial role in the lives of people. They help fulfill the basic human need to connect with others and to shape social relationships.”

- Finances Online

As the BCRFA looks into 2020, we’re looking at issues and trends that are influencing our industry. We know that 2020 is going to be a year of big issues, so let’s start the year with some solid ideas that put us on good footing to tackle what is coming our way. What are the top 6 issues we're following and you should be too?

1 – Labour

Turnover in 2019 escalated even more than previous years and finding and keeping staff is a big challenge for most operators. Teenagers and young adults represent almost 34% of our workforces – and there are fewer than any previous generation so this issue isn’t going away. Spring is a great time to look into whether recruiting Skilled Foreign Workers might help you with your labour shortage challenges. Brij Rathi Consultancy is a great resource that we can connect you with to assess your needs!

2 – Third-Party Delivery

Time is as precious an asset as they come and increasingly people are choosing to have restaurant meals at all price points delivered directly to their home or business. This comes with customer frustrations and increasing costs to operators. We are encouraging operators to look at this incremental revenue stream with a keen eye. Offering a unique pick-up only menu with appropriate menu costing can help. Don't hesitate to ask Ian how to understand if this channel can work for you.

3 – Dining for Deals

People are still eating out – but online advertising and apps are making them change their choices for dining. If you aren’t using online advertising, this could be the time to consider how you want to frame your social presence and use deals to fill downtime. Not everyone wants to eat dinner at 6 pm – and may come later or earlier if you provide the right incentive. Dine-in deals can combine with full price delivery to encourage diners to come back for the in-restaurant experience. Don't be afraid to experiment.

4 – Diets Influencing Dining

With families and groups, the person who has the food issues, preferences or allergies makes the decision on where to dine. If you aren’t following and labeling gluten-free, plant-based or keto, you are losing sales to someone who is. The opportunity doesn't require a full menu redo - it may simply be looking at your menu and describing the menu items in more detail. You've got the features - you just need to talk about them more transparently for the new education-focused consumer.

5 – Sustainability

Depending on your area of the province, new rules are coming in around take-away packaging, plastic bags, and straws. This is a key issue that isn’t just on the tips of regulators tongues – it’s being driven by consumer demand. We’ll be sending our members updates about upcoming regulations changes.

6 – What You Believe In Matters

Millennials represent the largest group of regular diners today and they are determined to spend money at restaurants that match their values. If you don’t believe us, ask a Vegan restaurateur. Our research says Vegan restaurants have the least turnover and the most loyal customers. Why? because their customers know what they believe in. Make sure you tell your customers about the core beliefs that shape your business.

At the BCRFA, we’re keeping abreast of all these issues and will share with you as we get updates or solutions that work for BC operators. Don’t hesitate to share influential articles you see with us – we don’t catch everything!

Here’s to a successful next decade,

Ian Tostenson

President and CEO BC Restaurant and Food Services Association