1 April-31 December 2021
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The Impact of New Working Habits on the Restaurant Industry

Just what will the effect of hybrid working, work from home and the lack of office worker traffic have on city centres and the F&B market?
A new report from NPD for MAPIC discusses The Impact of New Working Habits on the Restaurant Industry.

With the McKinsey Global Institute estimating that 20% of the global workforce could work the majority of its time away from an and NPD’s own research showing that 38& of workers across Europe’s main economies expect to work at least partially from home – the subject is key to the future of the food and beverage sector.

The report examines what the ‘new reality’ will look like for the restaurant sector, considers the different challenges by segments and evaluates each category’s dependency on the work situation.
But the authors point out that any challenges also often open up new opportunities. With the change of consumers’ working habit, there are three core opportunities for the market and its players, says NPD:
  1. Even if people are working from their home office, they must eat. And while what someone has at home is the most relevant competitor, those players that learn how to feed the consumer at home and make it easy to order, collect or deliver the right (healthy!) products have a good opportunity to benefit from this change.
  2. Work is also a place for socialising with others and human beings still desperately need to connect with others. Working from home means that people need other opportunities to meet others and socialise. Places such as cafés or coffee bars can serve as a perfect meeting point for co-workers, friends or neighbours to get together in times of working in isolation.
  3. New work also means that people are working in different arrangements with employers, more project work, more freelance, etc. This requires temporary space for people to work together. And the restaurant industry as well as hotels are in a perfect position to offer this co-working space.

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