Big changes emerging in the post pandemic restaurant landscape
THERE are hopeful signs emerging around the world that the coronavirus pandemic may be coming to an end and everywhere, there are signs in the restaurant and hospitality industry of a vastly changed landscape.
Estimates in recent weeks of restaurants closed and never to reopen again have well and truly broached 80 percent, and the industry’s freefall hasn’t even begun to slow.
There are signs that the restaurant industry will be vastly changed in the post pandemic world
Across the emerging landscape there are clear signs, however, that those that have already established innovative takeaway menus are already ahead of the pack, and the signs are there that consumers are itching to get back to favourite restaurants, if only for a social night out away from home.
“People will need a release and that will mainly come in the form of food and alcohol,” said food business coach Tracie Daly, former Senior Teacher at the world-renowned Ballymaloe Cookery School. “Caution will be thrown to the wind and people will spend what little money they might have to enjoy socialising again for a couple of weeks.”
Traditional food such as meat and vegetable stews have begun to appear on takeaway menus
Signs along the way as restrictions begin to lift are pointing towards a change from home cooked, simpler cuisine including offal and some of the less expensive cuts of meat to highly innovative restaurant menus. The signs are already there with experts marking the way by pairing wines with restaurant takeaway food.
“Once this is all over and the economy is back, I think people are going to get tired of the do-it-yourself again,” said food historian and University of the Pacific professor of history, Ken Albala. “My mother’s generation, who grew up in the (Great) Depression ate just unspeakable things. She kind of looked at those with nostalgia but would never make them for the family. She was totally into modernity and technology and science, and instant everything.”
More recently, the economic downturn that began overnight back in 2008 is fast becoming the favourite measure of experts in the food and hospitality industry.
“Some of the best food businesses and bars we know were started during the last recession in 2008,” said Tracie Daly. “With limited budgets, low rents and frugal consumers, entrepreneurs were forced to get super creative. The same will happen in the latter part of 2020 as venues are forced to do more with less. You can already see that with some great takeaway initiatives and restaurants adapting. The innovation will only speed up when people can get themselves and their customers back into their premises.”
Restaurants around the world that can are coping for now by producing great a la carte takeaway menus and wine pairings and in all likelihood, there is bound to be a favourite nearby.
World cuisine restaurants have responded well with extended menus including wine and spirit pairings
Look for favourites online or better yet, try something new from restaurants that are already innovating, and show every sign of being somewhere special to go for a night out when the necessary health and safety restrictions are lifted.
