Restaurants Leave Comfort Zone

Sales via websites, social networks and instant messaging systems, as well as offering home delivery and including frozen food on menus, are some of the innovations that restaurants have had to apply in the new commercial reality.

Thursday, June 4, 2020

Until the abrupt change in consumption habits brought about by the covid-19 outbreak in Costa Rica, restaurants did not imagine that the situation would force them to abandon their classic table service.

You may be interested in "Vegan Foods: Consumers and Potential Markets"

Implementing the express service, transforming the menus or expanding the area of their deliveries were other options that were not among the priorities of some restaurants in the country.

Paola Campos, owner of Atis Cafeteria, told that "... before the coronavirus crisis I was in a comfort zone. We had food contracts with a kindergarten, paid for by the Ministry of Education, I also had a fixed income from selling food to Importadora Monge and other customers. Things were good. Stable. But the restrictions due to the virus changed everything."

Campos was forced to strengthen her presence in the digital environment, she had to build routes for days to deliver her products to homes or workplaces.

See "Geomarketing and Decision Making"

Sophie Marmillod, regional marketing coordinator for Enjoy Restaurants, explained that "... part of the adaptation strategy is to do things that were once very unlikely. Even impossible. The first weeks were very difficult, but we had to make the best of our creativity, explore all our options and look for new ways to bring our products to the customers. Crises are very good opportunities to do things differently."

Also see "Fast Food: Interest in the Region Increases"

Marmillod pointed out that among the innovations applied in this new reality, the sales of frozen food, special promotions to sell in apps such as Uber Eats and Rappi, among others, stand out.

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Changes in Restaurants' Operations

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Removing commonly used beverage dispensers, signaling establishments to ensure social distancing, and installing doors with a foot opening are some of the adaptations that restaurants will have to make to operate in the new commercial environment.

The restaurant sector has been one of the hardest hit by the covid-19 outbreak, as in most countries the authorities have prohibited these establishments from serving their customers in the table area and only allow them to sell take-out.

Fast Food and the New Commercial Reality

April 2020

The installation of acrylic sheets in customer service windows and the distribution of work areas guaranteeing a meter of distance between employees are some of the measures that have been applied by fast food chains in Panama.

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Restaurants, Health Crisis and the Paradigm Shift

March 2020

Because of the social isolation and mobility restrictions that have been decreed by the health crisis facing the region and the world, restaurants will be forced to readjust their business model to the changes that will come in consumer behavior.

The spread of covid-19 has forced restaurant chains to reinvent themselves in order to continue operating, as in most countries of the region governments have banned the free movement of people and forced most commercial establishments to close.

Restaurants: Chain Restricting attention

March 2020

Because of the threat of the coronavirus, the McDonald's fast food chain announced that as of March 16 in El Salvador it will only serve in self-service stores and deliver to homes.

Although no case of positive covid-19 has yet been reported in El Salvador, the chain decided to restrict its attention to the public, announcing that the measure will be taken indefinitely.

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