Changes to Restaurant Design as a Result of COVID-19: Permanent or Temporary?
The global pandemic has changed nearly every aspect of our lives – from the way we interact to the way we gather, and, especially, the way we approach the restaurant experience. The new reality makes it impossible to enjoy the same pre-pandemic dining experience we know and love. It has thrown restaurants into a mad dash to adapt and innovate to keep customers safe or face going out of business. As a result, there are several changes to restaurant design underway. Some are short-term necessities unlikely to stick around, but others are here to stay. Let’s take a look at some of these changes in post-COVID restaurant design.
Open Kitchens
Open kitchens are not a new concept. However, they will likely be seen more often as a result of changes in restaurant design. Transparency is extremely important to customers in today’s environment. By making the kitchen visible to those dining in the restaurant, it helps to foster this feeling of transparency.
Antimicrobial Surfaces
One of the emerging changes to restaurant design is the use of antimicrobial surfaces to inhibit the growth of germs and bacteria. To make the dining experience safer, restaurants will take advantage of these materials whenever possible. In addition to making diners feel safer, it may help minimize the time and money spent on sanitation, to an extent.
Flexible Seating
Flexible seating and partitions are both necessary for a safer restaurant experience. At a time when most restaurants are seeing declining revenue, it would be impractical for these establishments to pay for substantial renovations to modify their seating arrangements. By rearranging existing seating and adding partitions between groups, restaurants can provide a safer dining experience while minimizing the cost of doing so. Outdoor seating, of course, is currently a hot commodity and this is unlikely to change moving forward.
Advancement in Technological Integration
Technological advancement and integration will spearhead post-COVD restaurant design. Especially when it comes to restrooms and sanitation stations. No-touch is the way of the future. The less that diners come into direct contact with surfaces, the better. Eventually, “hands-free” doors, faucets, trash cans, menus, and beyond will be the standard.
Menu Simplification
It is a well-known fact in the industry that large inventories are costly. At a time when restaurants need to stretch margins as much as possible, smaller, more focused menus will become prevalent. Rather than offering sprawling menus, restaurants are finding it more profitable to scale back while focusing on customer favorites.
Lessons in Post-COVID Restaurant Design
The restaurant industry has already experienced a multitude of changes and this is likely to continue. Restaurants that embrace change and use it as an opportunity to innovate will be most successful. Some of these changes will be temporary, while others will be permanent. Unsure of how to make the most of your space and integrate these changes? Contact us today and let our team of expert consultants guide you!
