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Are all-day dining and diversification the answers to restaurant's problems?

1 commentBy Peter Ruddick , 17-Oct-2012

Related topics: Business, Venues, Trends & Reports, Restaurant Trends, Restaurants

The successful future of the restaurant sector may lie with longer opening hours and multi-concept operations in one site, according to industry experts and operators.

The Duck & Waffle model, which features all-day dining from breakfast to fine-dining dinner, could be the future for a number of restaurants and restaurant chains

The Duck & Waffle model, which features all-day dining from breakfast to fine-dining dinner, could be the future for a number of restaurants and restaurant chains

With the opening of Duck & Waffle and the growing number of restaurants offering a takeaway or retail element to their businesses, diversification is a current concern for the industry with restaurateurs debating the potential recession-beating benefits it might bring.

Maximise space

Speaking to an audience gathered at a British Frozen Food Federation (BFFF) seminar, Peter Backman, managing director of foodservice analysts Horizons, said his vision for the future of the industry was of restaurants with longer hours which appealed to the many different needs of various consumers at any time of the day.

"The fundamentals of the market are likely to remain similar, with eating out continuing to grow, albeit slowly, and consumers eating out on a regular basis."

He argued property problems could dictate the future direction of restaurants.

"Looking five, 10 or more years down the line the cost of rents and overheads will encourage operators to truly maximize the space they have, making each square foot of their premises contribute to boosting turnover in order to improve profitability," he said.

Diversification

"It’s going to be ever-more important for operators to concentrate on what they do well, and shed what they don’t do so well. The future is going to be about the offer, the quality of that offer and how profitable the concept is," Backman added.

1 comment (Comments are now closed)

Restaurant Diversification

Interesting article - I've been advocating for years that all businesses in the sector need to make greater use of their fixed assets. I shake my head in disbelief when I see operators doggedly sticking to the same, outdated, business model, which patently isn't working for them in the current climate. Things will only get worse for those ostriches!

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Posted by Anthony Zausmer
18 October 2012 | 13h22

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