NEWS
GEMMA BELL AND COMPANY COVID19 news image

RESTAURANTS ARE HERE TO STAY, BUT THEY WON’T LOOK THE SAME

16/04/20

This week I tuned into webinar Catch The Experts: Can the restaurant industry survive Covid-19? Hosted by Paul Calder of Catch On.

 

The panel consisted of the who’s who of the restaurant world – Peter Kreiner from Noma, Loh Lik Peng from Unlisted Collection, Mark Canlis from Canlis Restaurants, Garima Arora from Restaurant Gaa, Asim Hussain from Black Sheep Restaurants and Alan Lo from Duddells.

 

Each of the restaurateurs gave an insight into the situation in their city, from Bangkok to Copenhagen, Singapore to Seattle, highlighting that we are not alone. So much was said but there were a few things that stood out and I thought it would be useful to write down here and share. (All quotes are very much paraphrased as I furiously typed during the webinar!)

 

The world has changed, we must re-evaluate.

 

They all agreed that the hospitality world had changed and would not be the same post the pandemic. Garima Arora from Gaa restaurant in Bangkok said “Will fine-dining continue after this? Will people want to spend $200 on a meal? Can we go back to pre-covid? I’m not sure we can. Is there going to be a place for fine-dining restaurants?

 

All we know is that there will be ‘new normals’, new standards. As an industry we have to be flexible, we must re-evaluate and be prepared with new ways to operate. Loh Lik Peng from Unlisted Collection said “The pandemic will leave deep scars but we need to be prepared and show our customers that we are ready to welcome them back.”  

 

Mark Canlis from Canlis restaurants said “Now is the time to be creative, strengthen who you are, use this ‘pause’ time as an opportunity to explore, strategise, learn. Take care of relationships.”

 

Refocus and rebuild.

 

One thing is certain, there will be a transition period; perhaps tables will need to be 1.5-2m apart, perhaps temperatures will need to be checked before entering a restaurant.

 

Mark said “Restaurants will look and feel different, we’ll all be learning at the same time. But I feel hopeful that the restaurant industry will come back because there is a need for it. We will become a relationally-stronger society, and that’s a good place to rebuild and start from. Where we are now, at home, dinner around the home table, the birth place of hospitality.”

 

Be relevant to your city, relate and be creative.

 

At first we need to be focused on those who live in our own city. How can restaurants, and in particular fine-dining restaurants, be relevant to their own neighbourhood, area and city.

 

Peter Kreiner from Noma said “We will see a lot more local guests, guests from our own city, we need to say ‘welcome, see what we’ve created for you’. Will customers rush back or will they be scared of crowded spaces? They may be reluctant, but we need to set up dining rooms and experiences where guests will want to come and enjoy themselves."

 

Pre-Covid, had we lost the relational aspect of dining out? The chains and more corporate outfits had become so scripted and performance-based that the relationship between restaurant and guest had all but disappeared. “At its core it is about relating to one another, fine-dining is the most considerate way to care for someone. There may be new rules to dining out but the community will still stand. Sometimes boundaries bring out the best of our creativity” said Mark Canlis.

 

Restaurants are here to stay, but they won’t look the same.

 

On a positive note, “restaurants are here to stay. The joy and romance of going out for a meal will return. Once restrictions are lifted people will come out but the traditional dining room will not look the same. It’s too early to say what that room will look like, but it won’t look the same” said Garima.

 

All around the world, the restaurant industry is a community and we are bound together to try and find solutions, sharing of ideas and helping each other. Let’s re-examine our business practices and create stronger businesses that can withhold any other crisis that is thrown at us.

 

We don’t have all the answers, but this is a good start.

 

GB

 

 

 

 

GEMMA BELL AND COMPANY GOLD STAR
[ALT]

THE CONDUIT TO HOST THE NEW YORK TIMES' LONDON CLIMATE FORWARD

14/06/22
[ALT]

THE UK'S TOP RESTAURANTS ARE NAMED

14/06/22
[ALT]

COUNTERTALK TO LAUNCH BRAND NEW PLATFORM COUNTERTALK SPACES

09/06/22
[ALT]

CULT US BURGER SLINGERS LUCKY BUNS TO COME TO CAROUSEL

24/05/22
[ALT]

TOKLAS APPOINTS NEW HEAD CHEF AND OPENS TERRACE

23/05/22
[ALT]

DISHOOM TO OPEN NEW SITE IN CANARY WHARF

17/05/22
[ALT]

BEST SPOTS NATIONWIDE FOR AL FRESCO DINING

12/05/22
[ALT]

OTTOLENGHI ANNOUNCES BLOOMIN' BEAUTIFUL CHELSEA FLOWER SHOW PAVLOVA

11/05/22
[ALT]

CAROUSEL'S SUMMER CHEF RESIDENCY LINE-UP

10/05/22
[ALT]

ANGELA HARTNETT ANNOUNCES LASTEST CAFE MURANO BOOK CLUB LINE-UP

03/05/22
[ALT]

DISHPATCH LAUNCHES SPRING MENU SERIES

21/04/22
[ALT]

THE PLATINUM JUBILEE AFTERNOON TEA LAUNCHES AT FORTNUM & MASON TEA SALON

20/04/22
[ALT]

DISHPATCH TO DELIVER BBQ FEAST FOR FATHER'S DAY

13/04/22
[ALT]

COLETTE PARTNERS WITH GBBO ALUMNI MANON LAGREVE

12/04/22
[ALT]

WAREHOUSE LAUNCHES SPECIAL UBUNTU COCKTAIL

11/04/22
[ALT]

GODDARD & GIBBS TO LAUNCH BRUNCH

11/04/22
[ALT]

COLETTE’S PLATINUM PICNIC HAMPER

06/04/22
[ALT]

WILDFARMED: FIXING FOOD TO FIX THE PLANET

06/04/22
[ALT]

CELEBRATE CHAND RAAT WITH DISHOOM

04/04/22
[ALT]

SKYE GYNGELL IN CONVERSATION WITH ARIZONA MUSE

30/03/22
[ALT]

EASTER MADE EASY WITH DISHPATCH

30/03/22
[ALT]

CELEBRATE GLOBAL CUISINE WITH CAROUSEL

29/03/22
[ALT]

SPRING-TO-GO TO THROW A FINAL CELEBRATION

25/03/22
[ALT]

OTTOLENGHI LAUNCHES NEW MENU WITH DISHPATCH

21/03/22
[ALT]

JKS RESTAURANTS PARTNER WITH LUKE FARRELL

09/03/22
[ALT]

DISHPATCH'S SPECIAL DELIVERY FOR MOTHER'S DAY

08/03/22
[ALT]

#COOKFORUKRAINE

07/03/22
[ALT]

NOPI CELEBRATES INTERNATIONAL WOMEN’S DAY

24/02/22
[ALT]

CAROUSEL CELEBRATES INTERNATIONAL WOMEN’S DAY WITH ‘THE FEMALE CHEF’ RESIDENCIES

23/02/22
[ALT]

TOM KERRIDGE PARTNERS WITH DISHPATCH

22/02/22
[ALT]

PRAWN ON THE LAWN TO REOPEN PRAWN ON THE FARM

21/02/22
[ALT]

MARLE AT HECKFIELD PLACE AWARDED A MICHELIN GREEN STAR

21/02/22
[ALT]

DISHPATCH TO PARTNER WITH ST. JOHN AND FKA BLACK AXE MANGAL

15/02/22
[ALT]

THE BIB GOURMANDS ARE OUT

14/02/22
[ALT]

VINOTECA BOROUGH TO OFFICIALLY OPEN ON MONDAY 14TH FEBRUARY

11/02/22
[ALT]

GODDARD & GIBBS TO OPEN 3RD MARCH

10/02/22
[ALT]

CAFE MURANO BOOK CLUB

07/02/22
[ALT]

VALENTINE'S DAY IDEAS 

26/01/22
[ALT]

ANNOUNCING THE COMPASSES INN

26/01/22
[ALT]

ZAYTOUN'S NEW SEASON OLIVE OIL

18/01/22
[ALT]

GOILA BUTTER CHICKEN TO LAUNCH 

12/01/22
[ALT]

OTTOLENGHI TO OPEN A CHELSEA DELI

09/01/22
[ALT]

CAROUSEL 2022 RESIDENCIES 

06/01/22
[ALT]

DRY JAN VS WET JAN

01/01/22
GEMMA BELL AND COMPANY RIGHT IMAGE
 
SIGN UP TO OUR NEWSLETTER
 
GEMMA BELL AND COMPANY LEFT IMAGE
GEMMA BELL AND COMPANY CLOSE IMAGE

Sign up to our newsletter to receive
occasional updates on all the goings
on at Gemma Bell and Company

* indicates required
|
|
TELEPHONE 07957 134 595
|
COPYRIGHT © 2022 GEMMA BELL AND COMPANY