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5 macro-trends in hospitality for the second half of 2021


Getting tired of coronavirus? We all are. It is what has been agreed to call COVID fatigue. After many months of restrictions, perimeter closures, social distancing and curfews it seems that we can return to a certain normality.

Our understanding of SARS-2 has improved substantially, We have multiple vaccines and the population is being immunized at a good rate that helps the commercial and hospitality activity to resume with some normality.

further, in the summer months we have one of our greatest allies: Sun. The star king not only encourages vacationers to celebrate and consume. Ultraviolet rays neutralize virions and at the same time help us fight vitamin D deficiency. This is very common and is associated with the dreaded cytokine storm that triggers COVID-19.

So that, it is foreseeable that tourism will regain strength. Forecasts indicate that the influx of last summer in all the hospitality industry will be overcome. Bares, coffee shops and restaurants will not only perceive an increase in business with national origin, It is also on the table that international visitors arrive from select countries such as the USA.. THE. and community members.

For all these reasons, It is important that the agents of the hospitality sector know which are the macrotendencias that will boost the business during the second half of 2021, semester in which practically all of the summer is integrated.

1.-. Technology contactless everywhere

Safety and health is the top priority for diners. If they cannot guarantee these two aspects of their lives, they will not risk eating out. For this reason, the hotelier should offer an environment free of dangers..

We have tried on other occasions as the technology medical disinfection, especially hospital grade HVAC and UV disinfection systems, can make the salon comply with all sanitary guarantees even in the midst of a pandemic.

Nevertheless, the necessary investments are not always within the reach of small restaurants. For them it is better to bet on the technology contactless. This design philosophy advocates eliminating contact between guests and staff.. Older, and whenever possible, will also minimize exposure to shared contact surfaces.

He smartphone customer and app restaurant mobiles are thus established as magnificent tools to implement a totally contactless. The customer who can access the local application from his mobile will be able to consult the menu, place an order and pay from the terminal without interacting with anyone.

In addition to taking precautions against COVID-19, waiting times are also reduced. This, in consecuense, increases diner satisfaction, you see how downtime is eliminated during service.

2.- Home delivery is king

The past decade has seen the business on-premise was giving ground to the business off-premise. Options delivery have multiplied in recent years. The coronavirus crisis has only accelerated this process even more.

A good number of clients have no intention of sharing the room with completely unfamiliar people.. And this is not going to change even when the pandemic subsides.. The restorer must echo these new consumption habits and capitalize on them.

A robust home delivery service complemented by curbside or ticket pickup options contactless will allow the business to continue to prosper. The lanes for attention from the car are also an interesting bet. Of course, the drive-thrus they are much more expensive. This alternative is usually restricted to organized catering and the more ambitious medium-sized operations..

3.- Enhanced flexibility in particularly turbulent times

The coronavirus crisis has brought with it a period of enormous volatility, months of extreme uncertainty that have been very difficult to wade through. More even, if it fits, in the case of restaurants, as these have been especially affected by capacity restrictions and social distancing recommendations.

Although the difficulties have not subsided, restaurants have known how to adapt to the times. This ability to adapt will continue to be tremendously necessary during the second semester of 2021 and until well entered 2022; moment in which, hopefully, we will be enduring the last blows of the pandemic.

The following are some of the aspects on which hoteliers can act to increase the flexibility of their businesses:

  • Increase of the space occupied with the outdoor terraces, either by establishing agreements with adjacent businesses or requesting permits from the city council or local government to occupy the public roads partially or totally.
  • Expansion of customer service hours, always respecting the restrictions imposed at all times, if they exist. In the case of restaurants, it is especially interesting to design lunch and dinner shifts in such a way that several rotations can be accommodated for each table..
  • Menu redesign to minimize the occurrence of incidents derived from supply failures, as well as to extend the expiration date of the dishes prepared with the intention of being partitioned (tortillas, snacks, cupcakes, etc).

4.- Bounce in the flow of visitors

Going back to the introductory paragraph, satiety caused by COVID fatigue is real. Although not everyone suffers it equally, a sense of shared need prevails among the population: to reoccupy the socialization spaces that we enjoyed in 2019.

During the summer we will observe how the clientele of bars, pubs, nightclubs, restaurants, cocktail bars, breweries, coffee shops and the like will gradually increase. It would not be surprising if the maximum influx occurs in September, late summer.

This increase in influx will be boosted by two related factors. First the vaccinating an increasing proportion of the population. On the other hand, he progressive lifting of restrictions that has been afflicting us in recent months. Combined, These factors will cause the usual restaurant clientele to return to them once again.

The hotelier must be prepared to serve these customers, and must do so by understanding in depth what are the circumstances in which this change in behavior unfolds.

5.- Spanish gastronomy to power

Whether they are foreign tourists in search of representative experiences of our country or fellow citizens who long for the tasty dishes prepared by their favorite restaurant, our gastronomy is the best letter of introduction. Take special care of the restaurant menu so that it represents all those experiences that have not been experienced during 2020 and beginnings of 2021.

About the Author

Article by the editorial team of DiegoCoquillat.com. It has professionals both in the field of hospitality, gastronomy and tourism, and new technologies and innovation.


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