In Chicago, P.F. Chang’s is rolling out a to-go model that is slated to focus on carryout, catering and deliver according to the Chicago Sun-Times.
The first location will open Feb. 3 and will feature 80% of the chain’s menu. The restaurant plans to open additional to-go locations with two more in Chicago and locations in the Northeast in New York City and Washington, D.C., and in the South in Houston.
Restaurant Dive reports many restaurants are “Shrinking their footprints to focus on these off-premise channels — a move that can save money on occupancy and labor costs. P.F. Chang’s closed a full-service restaurant in Chicago on Jan. 14 due to a non-renewable lease, but is opening the 2,000-square-foot to-go location just weeks later.”
Additionally, the off-premise dining business is growing at about two to three times the pace of dine-in so this can be a lucrative deal for food businesses.
This does not mean that P.F. Chang’s is getting rid of its dine-in restaurants, rather it is capitalizing on the the trend that other restaurants like Applebee’s, IHOP, Famous Dave’s, Buffalo Wild Wings and Starbucks are doing to offer convenience to customers and optimize a company’s relevance with a strategic model.
This change may come from studies about buying habits.
Via Restaurant Dive,
While over one-third of adults in the U.S. are more likely to order food for delivery compared to two years ago, half of millennials say the same, for example. Millennials are three times more likely to order delivery than their parents, according to UBS, and casual restaurants will need to adapt to benefit from this trend.
More companies like P.F. Chang’s are sure to follow suit in order to keep customers in a changing market.