The restaurant and bar scene after the pandemic
At this very moment all of us are trying hard to come to terms with the emotional and financial repercussions of being in ‘lockdown’ owing to the ongoing coronavirus pandemic. To keep our focus on getting through this 24/7 nightmare, some are already drawing up plans on what immediately needs to be done no sooner the imposed ‘stay-at-home’ requirement is lifted. For me, when that happens, going to my bank or nearest ATM and to the pharmacy is highest on the list of ‘what to do’.
Assuming that things ease off from then onwards I begin to wonder what life might look like beyond the end of the pandemic? How would the ‘densification’ of the population return after weeks of ‘disaggregation’ (i.e. the separating out of populations to block infection transmission), occur? Would people return to socializing - being packed “sardine-like” into bars and clubs or stay huddled in a crowded restaurant, as we saw prior to COVID-19? I believe not. I foresee the need to rethink how travel, hotel stays, dining out, the guest experience and technology would influence the new normal.
Datassential recently undertook a consumer insight survey, where participants were asked to rank their level of comfortability (or uncomfortability if one might coin the opposite), on being in different public settings.
70% of the respondents said they were ‘uncomfortable’ attending events with large crowds (concerts / sporting events)’, while bars and nightclubs also ranked low with 69% voting negatively. Taking planes and air travel also took a hit with 64% indicating ‘not comfortable’. Eating inside restaurants and staying in hotels came in the mid-tier range of ‘not comfortable’ scoring 52% and 55%, respectively.
Interestingly, respondents favoured attending social events, celebrations with family and friends, shopping for fun and visiting parks, museums and zoos. An early sign that some form of social distancing (post COVID-19), may be self-imposed…at least for a while.
The hospitality industry though can take heart from the response received to a second question during the survey. The majority of respondents listed getting back to ‘dining at my favourite sit-down restaurant’, as the number one location they were most excited to get back to. This was ranked higher than coffee shops.
Restaurants and bars rather than stay passive until the comfortability curve improves, may well use the downtime until a sense of normalcy returns, to re-design their physical layout, re-write standard operating procedures , re-invest in technology that minimises physical interaction, even re-think the re-use of cups and silverware (at least in the short term) … all without compromising the ‘guest experience’.
Those who adapt and understand how to operate in the ‘new norm’ will stand out from the rest.
Shafeek Wahab – Editor- Hospitality Sri Lanka, Consultant, Trainer, Ex-Hotelier.
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