People put a lot of hope in 2021; me included. After all, could it really be worse than what 2020 had to offer? But as we close in on the end of February, how much has the situation really changed?
Yes, a lot of the stricter restrictions have been lifted; people are getting out of their houses; slowly but steadily, footfalls into restaurants have been increasing. But can we really say that things are better now?
I don’t think so.
Across the world, the hospitality industry is still reeling from the year 2020. Some of the best restaurants I knew and loved have shut down for good, while others are still struggling to stay open. The restaurants that are relatively successful in today’s world were ones that transformed themselves during the crises - such as shifting to takeout and delivery models. Some even developed chef-prepared family style meals that can be heated up at home and enjoyed by the whole family.
However, not all restaurants were in a position to make such a shift. Be it due to lack of innovation, or the cost of getting a delivery/takeout arm up and running, some lagged behind. And even if restaurants did try to make changes, it was no guarantee of success or breaking even. Add the risk of staff being exposed to the virus as they make deliveries, and you notice that even the best options for restaurants aren't as great and foolproof as it seems.
So what can we do to really make a difference and support the restaurant and hospitality industry?
First and foremost, we need to look out for each other. The restaurant industry has always been dependent on the larger ecosystem for its success. It is not just restaurant owners who are struggling. So are distributors, suppliers - every single facet of the hospitality ecosystem is falling apart, and unless we all band together and create lasting change that affects ALL of us, I don’t think it will really be possible to drag the entire industry out of the hole that we have been thrown into due to this crisis.
Second, let’s not forget the staff. It isn’t just the safety concerns that have had a negative impact on the availability of talented and well-trained staff. Many employees, especially those working in front-of-house, were heavily dependent on tips. However, with restaurants running at incredibly low capacities, it is not wrong to assume that their earnings will be impacted as well. And the already thin industry margins mean it is nearly impossible to increase employee wages without increasing menu prices, which in turn will impact the customers. This domino effect is impossible to avoid.
So what can be done?
All restaurants, big or small, need to start looking at the bigger picture - how can they bring together their suppliers, staff, and everyone else who is a part of their business, and create a self-supporting ecosystem that will benefit everyone? Because we can only take a step in the right direction once we find the answer to this all important question.
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