As the vaccine rollout progresses across the country, and states begin to loosen their anti-COVID restrictions, advisedly or otherwise, restaurants are beginning to get a glimpse into what their post-pandemic futures will look like. Restaurant and entertainment company Dave & Busters, for instance, noted the impact of the rollout and reopenings on a call with analysts on Thursday (April 1).
“With improving COVID trends, higher seasonal sales and stimulus-related demand, our recovery has continued during the first eight weeks of fiscal 2021; sales at our fully operational comp stores have achieved 74% of 2019 levels,” CEO Brian Jenkins said on a recent call with analysts. “Also encouraging, the recent reopening of limited-capacity dine-in and arcade operations at our 11 New York stores and limited-capacity dine-in at seven of our 16 California stores brings us very close to the complete reopening of our 141 store base.”
According to the earnings release, revenue for fiscal year, which ended Jan. 31, was down 68 percent from 2019, but the chain opened several new stores, upping its store count from 136 to 140. Looking ahead, the chain is looking to get in on the ghost kitchen boom.
“To further expand our reach and to leverage our kitchen capabilities, we have tested two ghost kitchen concepts … that can be rolled out nationally or regionally,” Senior Vice President and Chief Operating Officer Margo Manning said. “Our most recent ghost kitchen test is a concept called Wings Out. It offers a narrow menu of wings and tenders with a variety of bev and interesting sauces to select from … Our ghost kitchens, combined with our core D&B to-go offerings, are currently generating approximately $50,000 per store. However, we are just beginning this journey.”
In stores meanwhile, after a promising pilot, Manning said that the chain will be “deploying a combination of a new service model, tablets and a mobile web platform to enable a completely contactless order-pay experience.”
In the wake of the pandemic, this cross-channel approach to tech innovation, offering comprehensive off-premises options to consumers who have grown used to takeout and delivery and providing contact-free in-store technologies for consumers more aware than ever of contagion risks, will be key to winning consumers’ loyalty in coming years.
Pizza Vending Startup Adds Pay-With-Your Face Technology
To that effect, Piestro, a company that creates pizza-making robots that customers can order from vending machine-style, announced a partnership with facial recognition software company PopID on Tuesday (March 30), reports The Spoon. This partnership makes the robotics company’s self-serve machines an even more appealing bet for contagion-conscious consumers, removing another point of contact.
“COVID has created this hyper awareness on health and safety,” Piestro CEO Massimo Noja De Marco told Pizza Marketplace in an interview. “Consumers these days want to know where their food has been, who touched it, how many people handled it … in order to minimize the exposure to not just the virus, but also to all the different pathogens … That’s why robotics and automation has really exploded in the last year and a half.”
The first Piestro machines will go live early in 2022. The recent PYMNTS Digitizing Restaurant Payments report has more on the latest in innovations in restaurant payments.
SoCal Ghost Food Hall Expands To San Diego
In another move toward the digital future of off-premises dining, Southern California’s next-gen virtual food hall chain is expanding. K2 Restaurants’ SocialEats announced that its fourth SocialEats OnTheGo takeout- and delivery-only location will open in San Diego later on this year, reports SanDiegoVille. The food hall will offer fee-free delivery (for orders over $15) from all five of the location’s restaurant concepts — Pop!s Burgers & Shakes, Azule Taqueria, Hollywood Crab Shack, Supertoro and Street Noods. Delivery will be available through the Food Hall’s in-house ordering platform.
“SocialEats OnTheGo virtual food hall repurposes the traditional food hall experience into a delivery-only platform and makes our restaurants more accessible and convenient for the consumer,” John Kolaski, owner of K2 Restaurants, said in a statement. “Our goal is to continue meeting customers where they are with our in-house SocialEats Good Eats Delivered program and making online ordering from multiple restaurants simple and streamline.”
The San Diego location joins the food hall’s locations in Santa Monica and Hollywood, as well as forthcoming halls in Anaheim and Mid-Wilshire. The growth of the food hall is significant for indicating that the possibility of the “ghost” (takeout- and delivery-only) model of ghost kitchens may expand well beyond its current form, which tends to be constrained by traditional ideas of what a restaurant is and how it functions.
Chipotle Appoints Two New Board Members
Chipotle Mexican Grill announced the addition of two new members to its board on Tuesday (March 30), reports Restaurant Business. One, Matt Carey, is executive vice president and chief information officer at Home Depot. Previously, he was senior vice president and chief technology officer at eBay, and before that he was senior vice president and chief technology officer at Walmart. He will join the company’s Audit and Risk Committee. The other, Mauricio Gutierrez, is CEO at NRG Energy, where he has worked since 2004. Now, he will serve on Chipotle’s Compensation Committee.
“Chipotle is a leader in digital technology, investing heavily in tools that allow for a seamless guest experience in their ongoing pursuit for increasing access and convenience,” Carey said in a news release announcing the appointments. “I believe this organization has tremendous opportunity for growth and look forward to contributing to its success.”
“We have been intentional in our efforts to identify leading executives with diverse backgrounds to bring unique perspectives and expertise,” Chipotle Chairman and CEO Brian Niccol said in a statement. “Their deep knowledge and vast experience will be instrumental in helping Chipotle achieve its strategic objectives.”
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