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It is commonly said that necessity is the mother of invention, and it is well-known that hotels and restaurants have reinvented themselves, in order to overcoming the most difficult times of restrictions, created to tackle COVID-19. However, it is not only the pandemic that has been shaping society’s upcoming changes, which dictate new trends for hotels and restaurants.
Learn about the practices, which are changing and will change this sector!
From exceptional, to exceptionally local
Long gone are the times, and even longer will become, when restaurants integrated into hotels were dedicated to presenting exceptional dishes, from the most varied cuisines and inspirations, without enhancing the immersion of the guest in the local culture. In fact, with the increase in tourism and the growing curiosity of visitors, into experiencing local culture and living, these restaurants have gone to the root of the lands where they are located, by serving their own visions and reinventions of the local and traditional.
Open, multi-purposed spaces
A bar or a restaurant, especially in hotels, will no longer be just bars, to drink, or restaurants, to enjoy a meal, but, rather, spaces to, in addition, enhancing relationships and various activities. Chatting, working, holding meetings, reading the news in the morning, while having breakfast, or reading a book, at the end of the day, after dinner, are multiple purposes, which these new spaces, open and inclusive, have to offer to satisfy differentiated uses.
Health and environment, hand in hand
Environmental and health concerns have marked and shaped society’s behaviours in recent years, spilling over into new trends for hotels and restaurants. There is a growing number of spaces seeking, on the one hand, to provide dishes which turn the offer into something more inclusive, such as menus for children, dishes free of certain allergens, such as gluten or lactose, or free of food items which do not correspond to the customers’ food choices, reflected in the offer of vegetarian, vegan and macrobiotic dishes. On the other hand, alternatives are sought, which do not impact so severely on the environment, but also on health and justice, while preferring a greater quantity of vegetables, the choice of local producers and suppliers, integrated in a zero-waste philosophy.
Experimentation spaces, marked by nature
We are also witnessing a growth in spaces, with very particular concepts, comprising a pop-up behaviour. It is, thus, possible to test a completely irreverent concept and promote its experimentation in a short time period, by giving wings to the creative capacity of the chefs involved, but also of all the team, contributing to the spot’s environment. The involvement of nature is also something that will be enhanced, thus existing more and more spaces, promoting a stronger presence of various types of plants, some of them framed within the concept of urban jungle.
COVID-19’s Safety and cleanliness with fewer tables
Safety and cleanliness are now criteria, which greatly contribute towards the choice of the mostly attended spaces. Esplanades, distance between tables, regular hygienization of contact points and, even, temperature measurement at the entrance, are now considered normal and essential practices, into promoting a safety feeling amongst all involved.
Beyond takeaway
If this was the solution found to keep business going, in times of tight restrictions, it also seems to be the solution for a public who prefers to stay at home, but, still, delight themselves in the most diverse delicacies that only a chef’s cuisine can offer. Despite the notorious presence of meal delivery companies, there are restaurants betting on their own resources and others promoting alternative solutions, such as lockers into keeping the food warm, and in less conventional solutions for transportation, such as the use of porcelain pieces.
Did you like this article? Learn more about 4 table decoration trends for 2021!
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