Rapid changes in food consumption spurred by the pandemic. What will stick and what won’t?

During shelter in place, Americans spent quality time with their supermarkets and their kitchens.  Will this behavior stick post-COVID?   The short answer is yes, according to a recent study published by QSR magazine and conducted by Simon-Kucher & Partners.   The global strategy and marketing consulting firm works with brands like Chick-fil-A, Shake Shack, and Qdoba and studied “The New Normal for Restaurants: Consumer behavior in a world after COVID-19”. The “takeaway” (food conveyance pun): post-COVID forecasts a return of some but not all of out-of-home consumption.

Pre COVID, home cooking comprised 33% of meals consumed.  During the COVID, it reached 55%.  Simon-Kucher & Partners forecasts post-COVID home cooking will stick at 37%, a 4% increase from before COVID.  The hypothesis being that home cooking has become a habit at this point. 

By the sounds of it, the $50 billion in lost revenues (Nations Restaurant Association estimate) won't all make it to supermarkets either.  Rapid changes lead to inefficiencies that are costly for Supermarkets too. 

Prepare for a health boom—next year

Prior to the coronavirus outbreak, health continued to be a major factor in consumers’ dining decisions, and plant-based meat alternatives had become one of the biggest trends influencing restaurants. Aaron Noveshen, CEO of Starbird Chicken opines that post COVID and any prolonged recession will affect consumer dining decisions.

Noveshen’s prediction is that health demands come roaring back in January and that next year will see even more momentum toward healthy eating. Not only is that a traditionally popular time for healthy eating because of New Year’s resolutions, but also, Noveshen thinks many people will be ready for a fresh start.
“There is going to be such a need and desire for 2020 to be over with,” he says. “I think health will be massive. Everyone who's been putting on the COVID 15 is going to need to do something about it. And so my prediction would be that 2021, beginning of the year, is going to really be a time of health and to be thinking about it more show than even in the past.”
Excerpt from Aaron Novashen, Starbird Chicken CEO’s predictions for consumer dining patterns, as reported by June issue, QSR Magazine.

Aaron Noveshen, CEO of Starbird Chicken: Post-COVID. and any prolonged recession that we’re likely entering will also affect consumer dining decisions.

Noveshen’s prediction is that health demands come roaring back in January and that next year will see even more momentum toward healthy eating. Not only is that a traditionally popular time for healthy eating because of New Year’s resolutions, but also, Noveshen thinks many people will be ready for a fresh start.

“There is going to be such a need and desire for 2020 to be over with,” he says. “I think health will be massive. Everyone who's been putting on the COVID 15 is going to need to do something about it. And so my prediction would be that 2021, beginning of the year, is going to really be a time of health and to be thinking about it more show than even in the past.”

-Excerpt from Aaron Novashen, Starbird Chicken CEO’s predictions for consumer dining patterns, as reported by June issue, QSR Magazine.