Some of them are already in the pipeline, but as people change their habits in response to the epidemic, people are expected to quickly track some of them. "Some of these habits may persist," said Susan Athey, a professor of technical economics at the Stanford Business School in the Washington Post. What changes will we see in India?
How will this epidemic affect restaurants and the culture of dining out that has steadily evolved over the past fifteen years but has been affected by the economic slowdown for months? According to a Covid-19 survey, one of the sectors most affected by Covid-19 will be the food service industry. It is estimated that India's food service industry is worth Rs 4,23,865 crore and employs more than 700,000 people. National Hotel Association of India. With the closure of physical stores, restaurants are struggling, but people are doing their best to save everything they can afford.
For example, a restaurant in Gurgaon is offering tickets for future five-course meals and cocktails, in line with international efforts to keep businesses alive. Others are limited to limited personnel. However, due to growing concerns about employees becoming infected, many are also shutting them down. The human tragedy of all this is almost intolerable. Will there be light at the end of the tunnel? What dining experience will diners return to, and what trends will flourish as others die? Here are some ways in which the restaurant industry may change in the post-Covid-19 world:
End Social Dining: One of the best trends emerging in India is social restaurants, sharing tables in restaurants and bars in an attempt to establish a dietary connection between strangers. After isolation and isolation (if you are privileged and lucky), the experiment is likely to be stifled.
Rise of quality delivery: Although the physical restaurant business was damaged before the epidemic broke out, delivery services are on the rise. Millennial and Gen Z consumers not only show a preference for value-for-money meals, but also show "experience" in takeaway food. The most recent phenomenon is the emergence of chef-led delivery brands in Mumbai and Delhi, where top chefs and Restaurant owner Committed to providing higher quality food cooked in the cloud kitchen and delivering it to a comfortable home. This trend may accelerate when novels appear coronavirus retreat. This requires lower costs, more business per square foot, and chefs and restaurant owners will seek to take advantage of this.
Foreign charm is gradually disappearing: Pop-up windows of various “Michelin-starred” chefs (restaurants that earn stars, not chefs) that have been praised in India may lose their luster. Charm events funded by liquor companies and other agencies will be hit not only by the economic downturn, but also by consumers' reluctance to participate in any events.
When JOMO beats FOMO, this is a consequence, and many people think that quality over buzz may not be too frustrating. At events where chefs are more fascinating than desserts, it should be a good thing to spend more energy, book less style, and spend less on booking seats.
Cook at home: Every disaster brings seeds of opportunity. Slow food may regain interest because it can be tasted and created in a personalized way. People have shown great interest in sharing recipes, cooking tips and homemade food pictures on social media. You can use it to create business.
Cheaper food: The infamous price-sensitive consumers may end up paying more attention to quality ingredients that are grown in a safe and sustainable manner, cooked by trained staff, and provided under hygienic conditions. This means that the cost of food in restaurants may rise, and restaurants may find it difficult to compete on price alone. In fact, many restaurants may close as people tighten their belts, reduce disposable expenses, and reduce the frequency of eating out. But when they go out to eat, they may dine in quality restaurants instead of cheap Chinese restaurants.
Restaurants may be forced to close stores or clean up. In fact, this may be why India's restaurant industry is waiting for change. There is a glimmer of hope in these dark days.
Writers focus on food and culinary traditions