Sugarland stay-at and stay-home orders are still the most popular way to get food to your family.
But they are not working as well as they should, according to the National Restaurant Association.
The NRA’s executive vice president for economic development, Jennifer Leibold, said in a recent interview that while stay-to-home is still the biggest source of restaurant meals for many people, it is a relatively small share of overall meals.
That is why the NRA has long advocated for more restaurants to offer meal options like takeout or delivery, she said.
“Our advice is to focus on the bigger picture,” she said, adding that stay-behind orders will eventually come back to the forefront.
“We want restaurants to be able to offer all of their options.”
The NRCA’s Leibrod said the organization has long pushed for the move to more delivery-based options, but it took longer than expected to get there.
She said that the NRCB’s latest research, conducted this year, showed the biggest improvement in delivery was from restaurants that already offer delivery.
But while restaurants are moving to delivery, they have not moved quickly enough to catch up with the shift in stay-in-home ordering.
Leibrold said the NRO expects the number of stay-away orders to grow over the next few years, but she noted that this could be a problem for the restaurant industry, which is already under tremendous pressure to stay relevant.
“There is a need for more stay-with-home options in the U.S. restaurant industry,” she wrote in a statement.
“The time is now to bring more delivery options to consumers, as well.”
The decline in stay at home orders is a result of a few factors.
The number of people who are on food stamps has been decreasing for decades.
And people who have been living in poverty, or are underinsured, have been increasingly turning to food stamps.
Some of those who are living at home also are paying more for groceries, Leibreld said.
The drop in stay home orders could also be a result, in part, of the shift to restaurants offering delivery.
Some businesses have started offering delivery in their restaurants, and that could help bring back some of the stay-back orders, Leiba said.
She cited a recent study that found that the share of stay home restaurants declined for two-thirds of those surveyed.
She also said that in a survey of about 20,000 people, more than half said that they have tried restaurants that offer delivery or delivery-only meals.
“People may not be using these options anymore,” she added.
“That’s why the industry needs to keep expanding.”
Leibra also said there is evidence that restaurants that have expanded to include delivery or delivered food will also see their share of customers rise.
“They are not going to be as profitable,” she told NPR.
“But I think that that is going to happen in the future, and it’s a good thing for the industry.”
The National Restaurant Institute did not respond to requests for comment.
The National Association of Realtors, which represents restaurants, said that many restaurants have been looking at new delivery options for years, including takeout, delivery, and meal delivery.
“Many are working on their delivery strategies,” the association’s executive director, David O’Connell, told NPR in a phone interview.
“And they’re finding it’s easier to deliver than to stay at a restaurant.”
But he said that even with all of the efforts, it will be difficult to keep pace with the growth in stay in home orders.
“What we’re seeing is a lot of companies are making the transition from stay-alone to delivery,” O’Connor said.
And, of course, there are always exceptions to the rule.
For example, a restaurant may offer both delivery and delivery-Only options in a restaurant.
O’Sullivan said that some restaurants, like La Flor Dominicana in Palm Springs, California, have introduced delivery options in recent years, even though they do not currently offer stay at homes.
He said that while he does not know the exact number of restaurants that are now offering delivery, he expects to see some restaurants that still have stay- at home options continue to offer them.
He also noted that restaurants could choose to stop serving food to their customers if they choose to do so.
That could result in fewer customers for the restaurants.
But Leibr said that restaurants need to make their food more palatable to consumers in order to continue to be profitable.
“Some of these restaurants have to do things differently, but I think there are things we can do,” she pointed out.
“For example, you could have more variety.
I think they’re all doing it, and they all have a different way to do it.”