Restaurateurs, what is your next move?
COVID-19 caused the food-and-beverage industry to abruptly stop in its tracks. Many thought that it was a temporary pause. But as the weeks turned to months, and with places remaining eerily empty, realization that things were far from normal hit everyone. With mounting bills to pay, the scramble to make the next move quickly ignited - as the hospitality industry began to lay off staff and send others on furloughs.
In the turmoil, restaurants and bars were struggling to make the next move. Nothing like this had ever been unleashed on the entire planet. Some, after a little hesitancy, unable to stay on their feet, reluctantly closed shop - for good. Others re-directed their operations towards take-outs and deliveries.
As time went by, and amidst the certainty of uncertainty, it became evident that ‘health and safety’ will predominantly decide when the economy will reopen. The prospect of opening restaurants and bars was now dependent on a demonstrable adaptation to new safety and sanitation protocols, whilst simultaneously communicating these actions continuously to potential ‘dine-outs’. Apart from that managers will need to allay the fears of staff returning to work.
According to Brookings Institution, there are three places that humans chiefly spend most of their time. At home is the ‘first’ place and work is the ‘second’ one. The third space is where we exchange ideas, converse with others have fun or simply chill out. Essentially, it was a virtual place that allowed people to consistently socialize outside their home, with friends and family, over drinks and dinner, have weekend get-togethers or simply go for an after-work drink .And, it comes as no surprise, that for many- bars and restaurants occupy that ‘third’ place.
All of a sudden that familiar third place has been turned on its head and a new third place has been created. Yes, the venue- be it a bar or restaurant is the same. But what’s inside has been reset. No more elbow-to-elbows drinking at the bar. Communal tables in the restaurant may well be discouraged. The physical lay-out of the restaurant will be re-designed to accommodate social distancing. Going forward this will be a huge challenge for the food and beverage industry.
Equally daunting, if not disappointing, is not being able to saunter over to other groups of friends, stop and chat to somebody at the bar or generally relax. It feels like overcoming some of the biggest hurdles facing the industry and the ‘eating-out’ public is just beginning.
So, restaurateurs, after putting in place the correct safety measures to reopen, how do you bring the kind of social experience we all crave when choosing to dine out, where everyone is still smiling, dancing (alone possibly!) dining and drinking from the day you reopen?
Shafeek Wahab – Editor, Hospitality Sri Lanka, Consultant, Trainer, Ex-Hotelier
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