From quick service spots to upscale chain restaurants, more eateries are looking for ways to capitalize on post-COVID consumer behavior through paid subscriptions.
Hitha Herzog weighs in on the pros and cons for interested diners.Subscription programs work to lock customers in at a starting rate with the promise of a product, added perks or discounts, and a portion of the food industry has applied an iteration of theto meals and menu offerings in hopes of enticing diners to become regular customers amid soaring food prices, while adding new revenue streams to help their bottom line.
As we saw throughout the lockdowns during the pandemic, Herzong pointed out that "restaurants have to think of diverse and creative ways of staying in business." Herzog continued, "A Michelin star restaurant could do a subscription service for a CSA box or meal kit."
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