The pandemic taught food and beverage brands how to evolve through innovation. Digital took the forefront, and convenience and efficiency became more important than ever when it came to keeping business afloat. Meanwhile, takeaway and delivery options opened up new revenue streams for restaurants and cafes, expanding their consumer base and appealing to a whole new audience. 

But as the industry continues to face a pressurized social climate with the current cost-of-living crisis, and recession predictions looming, brands are pivoting their attention back to the one factor that can make or break their reputation – their customers. 

In this episode of Beyond Retail, we hear first-hand what it takes to keep customers happy in the food and beverage space. We explore the habits and trends that are influencing the most recent developments in this ever-evolving landscape. We also discover more about the technology and software helping businesses seamlessly and efficiently manage these changing demands. 

We speak with Shane Mansfield, Marketing Director for Just Eat for Business, to hear more about the origins of food delivery technology, and the growing personalization features designed for increased consumer demand.

Diego Masciaga, customer experience expert, author, and former-manager of the three Michelin-starred restaurant, The Waterside Inn, gives us an inside look at how restaurants are balancing identity and uniqueness in their branding and atmosphere to create memorable experiences for their customers. He also shares the changes he’s seen in consumer demographics throughout the history of his career in hospitality. 

And lastly Team Lead for Account Management at Adyen, Nicole McQuaid, tells us how consumer behaviours and preferences around food delivery and food ordering are shifting alongside the industry’s adaptations and societal changes. 

If you want to find out more about technology and behavioural trends, visit Adyen.com/en_GB/ for more.