Someday soon, my tenure order will expire. Takeout dishes that have improved our restaurant by the epidemic will be put into storage, and we will eventually return to entertain guests in our dining room. It is possible.
My Chicago restaurant in Michelin The ideas of EL, I don't think we will go back to what it was before March 2020. This is a very clever (and startling) thing for me and everyone who has time to think about it. What does this new normal look like for us? What does it look like in gardens?
While no one really knows how this will play out, few will argue that there will be significant changes to the restaurant concept. This is me watching a crystal ball …
Public distribution + panic will reduce the number of butts in seats
At the very least, we remove a few tables from the dining room when we get the green light. You can see more differentiation between tables, which will make restaurants more like function rooms. The restaurant will feel more intimate, less social. (Also: One of the hallmarks of our open-air kitchen restaurant was allowing guests to meet chefs. No longer available.) This means less money, even if we are booked in full on a nightly basis. This is to be expected that on the day the government maintains the accommodation, people with cabinet fever will enter the city's restaurants. That is for sure no it happened. It will probably happen with dots. Entering my next point…
Everyone will have PTSD on this
This two-month closing has some food to eat. Our rulers can pull their fingers out tomorrow and re-open everything, but little ones feel the same. How do you think you would react if someone at the next table made fun of you? Don't you think the anxiety level of everyone in the dining room can shoot ten times? Don't you think people can come out in fear and excuse themselves to the point where this place is destroyed? My point is, there is a long-lasting pain within the food culture that we will live with for the foreseeable future.
The cooks, servers, and buses will all wear masks and gloves
This is almost certainly something new. Not uncomfortable with hot kitchen chefs, it will feel foreign to the servers taking orders, and I'm sure guests will feel uncomfortable when they see. And what about sushi restaurants? Sushi chefs who rely on the radiation that touches their fingers for their artistic work now all have to wear latex gloves?! It bothers me, but we all have to get used to it.
Many restaurants will charge more for their food
The profit margin (if any) of many restaurants was very strong before the disease. Now, apart from meeting people who will be very scared or financially bound to go out for dinner, we will also be allowed to have a few tables and a larger distance between them. In addition, we are at the tip of the iceberg in terms of difficulties in access to food, and prices will be much higher than they already have. (Have you heard of physical deficiency
Restaurants will no longer serve food in dining rooms
Restaurants may simply not be “a place of food.” They will be a distribution channel. For example, at Fat Rice, a respected Chicago restaurant used for the Macau dive, they did it they are changing their business model from a nonstop restaurant to a high-end basement. At Acadia's two-star Michelin, chef Ryan McCaskey made cupcakes as a way to supplement his income. The cooks current cookbooks. They, and others, have acted as inspiration to re-put my name. For example, in addition to working first Mother's Day app Every so often, we've teamed up with a local florist to be a standout shop for our guests.
You will also see an increase in restaurants that include takeouts and restaurants as part of their future business model. If the experts are ready and there is a second wave of COVID-19 coming, a business based on delivering prepared food into people's homes can be the only consistent source of revenue for the foreseeable future.
Your favorite restaurants will be gone forever
Two months ago, I predicted some of you favorite restaurants will be permanently closed. This was not hyperbolic. More restaurants than you think work with paycheck. Because of this, many reseateurs are already in tow. Why take another loan and fall back toward the hole where you just kicked and hit the half way out?
What you will see over the next few months are restaurants that are always in the dark, chairs collecting dust tables, or its windows skipping. Not being able to rent is a major reason that they will remain closed. If you are a restaurant owner, it is wise to talk to your landlord about renewing your lease agreement. Tenants can make a profit, because smart landlords will understand that less money is better than money.
But at least for a while, your city's dining line may be more like a ghost town in the West than a busy ticket. Welcome to our common people.
Sorry to say no quick fix. Also, a great way to help our industry is to support those of us in the game of picking up on your orders, buying merchandise (hint: like mine a novel with published images), or contributing to one of the many GoFundMe support pages for people working in the industry. I know everyone wants to come back to wake it up with friends and family at our restaurants like good ol 'days two months ago. So do we. And even though I know curbside takeout isn't nearly as enticing or fun, with your dedicated support many of our institutions will be able to overcome this godforsaken virus.