How has the pandemic created changing trends in F&B?
The Covid-19 pandemic between 2020 and 2021, has for sure created sweeping global trends across almost all spheres of business. Suddenly, almost everyone was forced to rethink the way they did business, learning, leisure and lived life. One of the hardest hit industries was, and still continues to be, is the hospitality industry, where millions of restaurants, bars, hotels and hospitality-related businesses have faced varying degrees of downturn, with many shuttering their doors for good, with employees and in some instances, owners, pursuing alternative jobs and careers.
A similar shift has already been observed in the airline industry, where pilots who were laid off, have been forced to seek other avenues of employment, including as bus drivers. This is projected to create a shortage of pilots when air travel inevitably picks up as soon as vaccination numbers rise exponentially. What then are the trends, predicted to change in the Covid era, and stretch into the post-Covid era as well? Here are some of our predictions:
Takeaway and delivery is here to stay
Covid-19 gave F&B outlets a good shakeup on developing and optimising their takeaway and delivery offerings. Granted, there were hiccups in the shape of quality snafus, late deliveries and cold food. However, lessons were learned, processes optimised, and recipes tweaked to offer a home dining experience as close to what one could have expected in the restaurant pre-Covid. Whilst there will be a throng of customers waiting to dine at restaurants as mobility restrictions are relaxed, that ‘swarm’ will be temporary, and sooner or later, demand levels will normalise. Meanwhile, demand for takeaway and delivery is projected to momentarily halt, even decline; as the masses jostle to ‘eat out’,...only to pick up a few months later. So, don’t be lulled into a false sense of security and think that you can downsize or even wrap-up your takeaway and delivery options – due to the sudden surge of ‘dine outs’.
Buffets will be in demand – but with an increased focus on food safety
I will admit, I do enjoy a good buffet. Whilst a buffet cannot hold a candle to a well-executed a-la-carte meal, the sheer quantity and variety somewhat compensates, as does the value-for-money proposition. Whilst the buffet has drastically changed, with several hotels even doing away with them entirely, they cannot stay away for long, but must return. Every hotel knows the relative convenience a buffet offers – especially when catering to large numbers. However, customers will be increasingly aware of the health risks that even sharing a buffet serving spoon can pose. Therefore, hotels will need to develop strategies to address these concerns.
Fine dining will be in increased demand, and at affordable price points
The pandemic has caused global incomes to take a drastic hit, and an increased focus on affordable luxury is predicted for the next few years. This extends to ‘fine dining’ as well. High end hotels and restaurants offering relatively casual and affordable luxury propositions will do better than those who maintain their high-end pricing. Customers will be seeking the little touches that cannot be obtained through takeaway and home delivery, according to research by Marriott International. Remembering a repeat guest’s preferences, favourite dishes or allergies and even preference for warm or cool water – all go towards making the ‘icing on the cake’ for any restaurant. Technology makes it even easier to do this – for example, the tablet that your waiter uses to place the order can also indicate the preferences of repeat guests.
Talking of tech, tech is here to stay
Tech is here to stay. You may recall in previous articles how things like menus and even placing of orders are going digital, through tablet devices and smartphone apps accessed via QR codes placed on the table. This trend is predicted to extend into the post-Covid era as people will prefer reading a menu through their own mobile device rather than touching a physical menu card. The use of food ordering apps such as Uber Eats and Pickme Food (in Sri Lanka) have also enabled a greater segment to become accustomed to the process of ordering food via an app, indicating preferences, etc…
Increased focus on health
During the lockdowns from the pandemic, some people gained weight – other lost it. Either way, a general trend of increased health awareness was witnessed worldwide. People became more conscious about what they were eating and started to actively seek out healthy options. This trend is predicted to continue, with customers preferring to know the health attributes such as number of calories and amount of fats and sugars in their food. Whilst this is not possible for some kinds of food (there is no such thing as healthy deep-fried chicken, or a healthy triple cheeseburger, for example), you could add little ‘recommendations’ such as indicating healthy options on your menu and buffet.
Gastronomic Experiences
Gastronomic experiences are also predicted to increase in demand, particularly from mid to high end hotels and upscale restaurants, as their target audience will want something different. Think in a similar vein to the “theme nights” that some hotels featured in their restaurants, but with a more interactive experience - such as offering guests a learning opportunity, and even the chance to get involved in the preparation of their food.
Ashraaq Wahab - Technical Director Hospitality Sri Lanka, Automotive Journalist, Marketer and Writer, who enjoys penning his thoughts, insights and ideas on a variety of topics.
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