The effects of pandemic of the coronavirus continue to be noticed in the hostelry, where further changes have been necessary in this new normal. Belonging to the former - that of was enjoyed for the last time the week prior to the declaration of the state of alarm - are the variety of menus and tapas or shared dishes. The gastronomic offers current, in times of Covid-19, are different and even smaller. We will tell you more in detail below because both in bars as in restaurants, the tables have turned.
Hard adaptation due to less demand
Since the end of the period of absolute paralysis in the sector, the hoteliers have reopened their businesses at their own pace, but not before adopting the first prevention and hygiene measures. Bill coronavirus It went on and on there, lurking. Little by little, the Temporary Employment Regulation Files (ERTE). But another of the decisions that the owners of bars or restaurants had no choice but to make fell on the gastronomic offers. They had to adjust the food menu to the demand that was coming, which was not going to be the same as the old normality.
Without foreign tourism and with a national clientele with lower purchasing power due to the crisis, the offer had to be modified. As your query became in digital format (with QR codes on the tables) or forced plasticize the cardboard or traditional papers where the dishes and drinks were exposed. The truth is that each one chose the measure that most convinced them, the second being the most laborious as it required disinfection after each use. There the new measures did not end, since it was necessary to act equally in the content of the letter.
Gastronomic offers reduced in variety
In this way, at present there is already a reduced version of menus, tapas and even portions to share between several diners. Experts recommend not eating the same people from the same dishes, much less with common cutlery, because of the risk of catching each other. However, this is difficult to control at each table where they gather to Lunch or dinner friends, family or partners. If they share other moments of personal life and leisure, it does not make sense to apply this restriction when trying delicacies ...
On the other hand, as for the reduction of gastronomic offers It is quite understandable from the point of view of the hotelier who cannot keep a wide variety of foods in stock. The lower demand daily makes this unfeasible due to the losses caused by not consuming some products, in most cases, very perishable. Although this results in less variety on the menu, the owners of bars and restaurants also know which are their most requested dishes. So now they leave their full potential in them as much as possible.
Different menus, composed of dishes that the hotelier can afford to have in his premises adjusting to the demand and also 'tapas' updated. From what has been explained above, the disappearance of these shared rations in the same container can be derived. Thus, tapas for several people are seen less, although it all depends on each bar or restaurant. Refering to variety of ingredients Here it is the same as on the menu: there is no longer such a wide catalog to choose from. This is the case in many establishments in the country, but you can always find exceptions, of course.
Products most affected by this situation
Between the foods that most have suffered the punishment of not being able to be available in the cards we find these frescoes: fish, meat, fruits and vegetables. This does not mean that if you go to a restaurant or a bar in your neighborhood you will not be able to enjoy a refreshing drink. salad, A rich sirloin pork or a Red tuna. Simply this problem falls on the alternatives and options to choose to taste or what you most want at that time. It is thus up to the palate to adapt to the current gastronomic offers that have changed for a virus that continues to reign in every section of our lives. But calm down, all this will end one day.
