It's their turn reinvent and readapt to the new times. Restaurants and bars Spaniards should already be thinking about how to act in the face of the current Covid-19 viral crisis. They have no other option because the other alternative is to succumb to the consequences of the pandemic. The business slogan of renew or die already says it, but in these extreme circumstances, it takes on special importance. It is about finding a way out. With thousands of establishments throughout the country totally platedEven the step of raising the blind does not work anymore. Because when he alarm status is terminated, citizens out there will face a different world, one heavily influenced by the coronavirus and who will have to face. How will the hospitality do it?
It will not be enough to reopen premises
Right now the losses are notable for owners of inactive, closed restaurants and bars and even suffering the agony of the passing days without being able to return to activity. They do not enter a euro but, nevertheless, many owners have to continue paying rents, fixed expenses of contracted energy, debts with suppliers ... Clearly, the situation is untenable for those who have to face the most payments and, in addition, do not have an emergency fund. In their plans, with almost total probability, surely the dramatic idea of being forced to close and for so many days already (more than 40) did not enter. The future is not very hopeful, always at the expense of how the pandemic, although all is not lost.
Although, yes, it will not be enough to reopen the premises to start the most particular de-escalated of the crisis to earn income table to table. Because there may be true suspicion or fear to go to restaurants and bars for the risk of contagion, which will not disappear after this confinement. But also because that recovery will be as slow as the lifting of the quarantine In the next weeks. Everything will go at a snail's pace, including those earnings to be able to sobrevivir in the most complicated scenario in history for the hospitality sector. The one who must already make serious decisions with an eye on the reinvention current and medium-term adaptation. How? Well, through two of the challenges that the owners face. They will mark the future, they will mean survival.
Two challenges for restaurants and bars
The paths that open from now on for a group that contributes around the 5% of GDP they are two very specific and protagonists of the present time. One is the home service channel, but through a web page well designed, that perfectly exposes the offer of menus and dishes, as well as other relevant aspects. Then, the other means of escape from this crisis would be linked to the well-studied establishment of the measures of distancing, prevention and hygiene correct in the physical location. From kitchen stoves to diner tables. All this should be pampered, controlled and even with a view to possible improvements.
If these two challenges are assumed as soon as possible by Spanish restaurants and bars, they will begin to see the light at the end of this tunnel so dark. In addition, they do not require a lot of investment, since the web technology to open a simple but useful and attractive site costs very little. Regarding the implementation of greater distance between clients, extreme UV-C disinfection. from everywhere or the use of protective material by cooks and waiters, would not reach a high figure either. As long as the issue of installing partitions between tables or on the bar is not necessary. It's all about knowing how to find the balance to survive, since many businesses in this serious state they will not be able to afford to invest just to meet those requirements.
Home delivery orders on the rise, why?
Most likely they are imposed by the authorities government on the recommendation of health experts to be able to reopen to the public. From there, the local that best suit to this they will be able to enjoy more successful with the clients. But before that stage begins, they have to immerse themselves in the digital environment to offer their dishes to consumers who are now in confinement. They ask and quite a bit at home.
Here, the hoteliers have several challenges to assume: that the plating and packaging are more attractive, that the shipments are fast and even offer different delicacies, with the addition of being healthier. If you can't go to the bar, this one goes homeFor two reasons: to maintain the habit of enjoying a good outdoor gastronomic experience from time to time, in addition to leaving the stove off for that day and worrying about what to cook.
Ultimately, Restaurants and bars can they get out of this UCI in which they are. They just have to react quickly, look for the technological solutions current and go beyond the culinary offer. Because when all this happens, the customer will care even more about the local health to avoid contagions that the food itself. Now the question is: can they reinvent themselves by meeting these two challenges? Survival in times of coronavirus.
