By Foodism Team
Restaurants … The Changed Scenario
Pre-COVID-19 practically every family used to dine out on the weekends; and long hours at work ensured that working couples preferred eating at food outlets at least thrice in a week to save on preparing food and also the post-dinner drudgery of cleaning up! But things have radically changed.
COVID-19 has brought in cautiousness with regards to safety and hygiene; the lockdown has turned our household budgets haywire; and the condition of daily wagers has made us more compassionate about spending on the essential needs of others rather than on our luxuries. Add to this the fact that for those employees placed in the manufacturing industry and unable to keep busy … the lockdown period marked an opportunity to hone their culinary skills…from pasta to paani-puri everything can now be whipped up by them!
Foodism foresees a perceptible drop in restaurant footfalls. Albeit there would be a segment of restaurants who would attract customers owing to imbibing best practices like – advance and well-paced booking of tables; social distancing; impeccable and transparent hygiene and sanitation standards; staff adopting protective gear; a customized floor plan to accommodate adequate space between two tables; et al. But with the anticipated directive of 30 per cent capacity – numbers would definitely be less at any given point of time.
What could go up besides food parcels is –
- Private catering where restaurants could serve at the customers’ family to celebrate occasions like – festivals or social functions, kitty parties or just a get-together
- Restaurants opting to serve street food to satiate the palate of that customer segment
The only players who’ll survive will be those willing to adapt to the changed circumstances…