Dining Revival in a Post COVID Environment

While we aren’t fully out of COVID yet, Food & Beverage is coming back in a big way from where we were exactly two years ago. Both restaurants and banquets alike are seeing new trends and a return of fan favorite trends that left the industry due to the pandemic.

On one hand- We are seeing a return to “normal.”  On busier nights in the restaurant, it is difficult to get a table, reservations are suggested and sometimes required.  Seating arrangements have gotten more congested and folks are knowingly breathing each other's air and they are comfortable with it once again.

While on the other hand – We’re seeing a huge spike in To-Go food for our more conservative guests.  We have takeout available through user friendly ordering sites (always with added surcharges).  It seems guests are willing and ready to pay the added charges for perceived safety and convenience.

With banquets and events, these functions are affected in a similar fashion.  We're seeing the return of the large group buffet.  At first we provided masked & gloved attendants to handle the serving, but the self- serve buffet is coming back in a big way. We're seeing larger and larger groups, sometimes in the hundreds, all using the same serving utensils.  This is a huge leap from our meetings in the teens and low twenties over the course of the last two years.

Conversely, we’ve had to deconstruct and re-visualize the way we safely serve food.  We’ve had to explore all the non-contact methods.  Individually wrapped items and packed to serve 1 is what we’ve been selling at our highest price points.  Consumption worldwide of small disposable paper & plastic products has led to shortages in availability.  That combined with record breaking slow shipping has made a difficult job even more challenging.  We’ve had to get creative and use what’s available.

In our most extreme cases we’ve housed guests that were quarantining.  Meaning on the service level we were required to provide three meals per day, snacks, and beverages.  We also had to provide all the normal services one would expect at a hotel stay.  Linen change, general cleaning, waste removal.  All in a safe, non-contact way.  That requires organization and planning on the next level.  Especially when you consider delivery in a timely manner serving perishable food with compromised staffing levels.

On trend for the past 5 years, we continue to see an awakening as it comes to dietary knowledge and smarter choices.  It is very possible that the COVID scare has given new life to this movement - we're seeing an unprecedented appetite in the market for thoughtful eaters. 

• Gluten Free
• Vegan
• Low carb
• No carb 
• Organic

Guests are looking for a variety of options.  A few items tucked in the bottom corner of the menu simply will not do.

Pandemic or no pandemic, one thing remains true- people will always love to gather together and share a meal.