Contrary to initial expectations, remote work — widely adopted during the COVID-19 pandemic and still present for many professionals — did not change a habit that was already becoming established among Brazilians: eating out.
This practice has become common for many families in Brazil, as indicated by data from the IBGE News Agency (Brazilian Institute of Geography and Statistics). According to the latest Household Budget Survey, meals outside the home account for 32.8% of food expenses in the family budget, revealing an increasing preference for ready-made meals and the convenience offered by restaurants and delivery services.
With urban growth and mobility challenges, the habit of leaving work to eat lunch at home has, in many cases, been replaced by going to restaurants or ordering takeout meals, reflecting routine adaptations and the desire for practicality.
In remote work, the individual is at home. However, this time is dedicated to professional work. There is no time to plan and prepare the day’s meal. Result: eating out in the neighborhood or relying on delivery.
Recently, iFood announced that orders grew post-pandemic, from 60 million to 70 million per month. Per customer, the number of orders increased by 30%. According to an article by ANR (National Restaurant Association), in 2024, spending on eating out in Brazil reached a new record, with consumers spending approximately R$61.4 billion in the second quarter, representing a 3% increase compared to the same period the previous year. The average ticket rose by 4%, indicating that customers are willing to spend more when dining out.
In this context, restaurants, in addition to focusing on their core activities, such as perfecting dishes and providing courteous and efficient service, must also address another concern: establishing efficient resource management to ensure business operations. This management must allow entrepreneurs to have ‘at their fingertips’ control of all necessary indicators to avoid stock shortages or, conversely, food waste.
‘At their fingertips’ is a figure of speech, of course. Because the meticulous and assertive management I refer to should precisely eliminate manual control, to be carried out with the help of technological management solutions. It’s not a whim or luxury; it’s a necessity. Specialized management software for food service businesses represents an investment that translates into reduced waste, better-controlled operational costs, appropriately priced menus, production quality, and countless other benefits.
Ultimately, automated management impacts results across all fronts. Both in customer service, as the availability and quality of products meet consumer expectations and deserve, and in business sustainability.
Correct pricing, properly stocked inventory — so nothing is missing and nothing is left over — mean customer satisfaction and financial viability for the business. Given the particularities and complexity of food service businesses, no ‘pen and paper’ can guarantee this control. Technology is here to help us, freeing entrepreneurs from operational work for intellectual, strategic tasks, and thus expanding their businesses.
