This globally-shared experience of a pandemic has tremendously impacted most industries with their traditional models of operation. One such industry that has taken a huge hit is the restaurant industry. The effect of the situation has directly hit the very nature of our field- social contact.
With this, restaurants who are lucky enough to dodge the first wave of bankruptcies all over have been forced not only to lay off staff (temporarily or not) but also to rethink the existing model of dining out.
Going Back to Basics
Middle to high class restaurants, those that have actual kitchen brigades headed by a chef, which have certain liberty in creative expression, has had to scale down and go back to the basics of food provision. Since the situation pushed us to a take-away only model, food items now had to be designed pretty much like how we know fast food- cheap, efficient and familiar. Although flavor profiles are somewhat extensive now, most restaurants who have adapted to the situation had to pick which consumer-familiar format could best suit their style (burgers, pizza, sushi, tacos, pasta, etc.)
All of a sudden, there’s a creative boom in the ‘fast-food’ category.
A Promising Sight
Such surge in creative yet economical food selection could only be good right?
First, this sudden shift may actually be the saving grace of people who feel somewhat confined to the junk diet of mega fast food chains. Now, they can steadily thread their way through the wonderful expanse of flavors they haven’t experienced. Their introduction to a new world of taste is literally just a burger or a pizza away (or what have you). Adversely, this would force big chains to add in more value (either in flavor or nutrition) to their selection.
Another benefit is that every time you purchase from such restaurants, you’re actually supporting the local food culture to thrive. This helps to ensure that once this is all over, we could all go back to these creative dining spaces.
This diversification process we’re experiencing in the fast food format allows consumers to experience high quality and professionally done meals in a familiar and affordable way.
The Future of Fine Dining
So the question that begs to be asked is if there will be a Fine Dining Culture left after this pandemic?
Well yes and no.
Yes, since the demand for luxury dining is still out there for sure. But we might see a drastic decline for such dining style. After all, even food service professionals are now figuring out the sustainability of the industry, especially in times of crisis.
One clear lesson we’re learning now is that in order to navigate the volatile nature of dining out, we have to learn the ability to switch gears from one format to another. To be able flawlessly transition from a fine-dining place to a take-away counter proves to be the most valuable skill to acquire.
On the other hand, fine dining as we know is actually in the process of transforming not just on the plate, but also in the standpoint of the chefs and industry-movers as well. Much focus is already given to simplicity and sustainability and ultimately the uniqueness of the experience itself. It has been transcending from just the plate (and service) to something that’s impactful in so many unseen ways. Ultra local has gone mainstream. Domestic produce are given more preference, not just because their deemed better (a subjective case) but also assumed to be good for the planet (a totally different topic)
It is slowly becoming Conscious Dining.
All things considered, this unforeseen historical event has been thrusting the restaurant industry to its own reshaping for its very survival.
Who knows, maybe it’s all for the better.
