Remote work is having an exponential impact on when and what consumers order from restaurants,both on-and off-premises. Traditional meal periods are blurring thanks to the combinationofaccesstomenu options all hours of the day and consumers with very flexible schedules.Every daypart,from breakfast to snacks, presents opportunity to entice customers. Topping daypart lists are breakfast value meals, more flavorful chicken sandwiches for lunch, and at dinner,the excellent results when a good cook gets a hold of a flavorful,but less-expensive cut of meat. Shareable charcuterie and elevated bar snacks are satisfying consumers’munchies while enhancing the communal, on-premises dining experience.
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