June 30, 2020
Restaurant Restart Post Covid-19 Based on Data: Part I "Consumer Expectations"
In part 1 of 5, host Andy Cook and Mark Brandau of Datassential focus on consumer expectations regarding the restaurant industry moving forward, with extra focus on:
[07:01] General concerns surrounding Covid-19
[11:22] Comfort levels by demographic about dining out
[20:31] Priority of Health vs Economic impacts
Guest Mark Brandau, is from Datassential who've produced the twice-weekly Covid-19 research reports that have focused on the pandemic's impact on the nation's restaurant industry. Mark and his team at Datassential have segmented their data to focus on the consumers of the Pacific Northwest.
Restaurant Restart Post Covid-19 Based on Data: Part II "The Desired Guest Experience"
In part 2 of 5, Mark & Andy focus what tomorrow's guests want to re-experience when they re-enter dining rooms, with extra focus on:
[01:58] What (in general) consumers want out outside of their homes
[11:06] Their desire to support restaurants
[15:50] Reclaiming the restaurant experience outweighs a need to connect socially [24:23] What they want when they do go out
Restaurant Restart Post Covid-19 Based on Data: Part III "Culinary Appetites"
In part 3 of 5, Andy and Mark look at the cuisine types, food segments and flavors post quarantine diners yearn for:
[1:14] Return to favorites vs. new flavors
[4:18] Is health more important than indulgence?
[7:35] Culinary cravings by cuisine type
Restaurant Restart Post Covid-19 Based on Data: Part IV "Reopening"
In part 4 of 5, Mark and Andy examine the data surrounding reopening of dining rooms and the public's attitude surrounding it.
[02:12] The split between caution for health vs. concern for the economy
[05:39] Attitudes about a brand's rush to reopen
[07:40] Trust levels/attitude by political leaning
[12:36] Comfort levels for occupying a dining room
Restaurant Restart Post Covid-19 Based on Data: Part V "Summery & Takeaway"
Part 5 of 5, Andrew and Mark recapitulate, summarize, and connect insights from the first four episodes and offer actionable insights for restaurant professionals, including:
Addressing diners who don't follow new sanitation norms
The importance of frontline restaurant staff
Adapting to NW diners appetites and reluctance to linger
And more data inspired nuggets of adaptation