Although it may feel to some that the public health concerns relating to the novel COVID-19 pandemic have relaxed, the lasting impacts on various industries, specifically in the foodservice sector, continue to influence consumer dining expectations. As evidenced during the pandemic, consumers are able to adapt to changing circumstances and similarly, so do their expectations of consumer-facing businesses. More than ever, franchise brands need to ensure that there are mechanisms, procedures and protocols in place, to alter their system standards to readily adapt to changes in the market and to consumer demands. Franchisors in the restaurant industry, in particular, should regularly review and update their operations manual and their franchise agreements to ensure that franchisee operations are able to adapt and stay consistent in response to market changes and to rapidly evolving consumer expectations that now exist in the post-pandemic era. Below in this article are a summary of the some of recent changes to food and drink legislation, and health and safety initiatives, as well as recent developments in sustainability practices that restaurant brands have had to adapt to.
