fbpx Smiley face

The five strategies that are saving New York restaurants during the coronavirus crisis


OF. THE. is suffering the bulk of the global pandemic of coronavirus. With a deeply divided population and reluctant to follow the recommendations published by scientific organizations, the country is the perfect breeding ground for an uncontrolled expansion of the SARS-2.

New York was one of the first cities to suffer the scourge of COVID-19. Although now the epicenter has moved further south and the situation is moderately controlled in the city presided over by the Statue of Liberty, the reality is that the city's catering establishments are having serious difficulties in overcoming the coronavirus crisis, just as it happens in many other places in the world.

Nevertheless, If there is something that characterizes the New York entrepreneur, it is the unlimited imagination when it comes to innovating in the business and finding every last chance to survive the economic calamities that may arise.. A) Yes, In New York, multiple initiatives have emerged that are making the lives of restaurant professionals easier.

The application of technology is a constant in these ideas. For example, many restaurants have embraced ozone treatment in their interiors. So good, the effectiveness of this sanitizing method is not fully proven, serves as a magnificent claim against frightened masses, that more than verified facts what they want to see are gestures that alleviate their fear.

But even better are the UV lights, well these are effective, as the food industry has shown time and time again, which often irradiates vegetables and other fresh produce with a small dose of UV light on the conveyor belts to kill bacteria, viruses and other pathogens harmful to humans.

UV disinfection has become little less than a fad in New York. At least dozens, possibly hundreds of establishments, promote their premises by informing passers-by, occasional and regular customers that the restaurant is undergoing a UV cleaning procedure. The technology, in addition to making the environment safer for those who dare to visit the business, attracts pedestrians and improves customer traffic, causing the volume of business to increase and the possibilities of emerging successfully from the coronavirus crisis increase accordingly.

Automata is added to ultraviolet lights. The robotics for restoration it is still his most tender childhood. Market penetration is still very low, however the possibilities are limitless and its benefits, multiple. With the arrival of the coronavirus, potential customers want to minimize contact with other people as much as possible: social distancing taken to the extreme. This causes them to interact with cashiers., waiters or other employees of the restaurant are not viewed with favor.

To address this change in people's consumption habits, robotics offers a great opportunity. The population is extremely receptive to the implementation of this type of solutions right now, and although the initial investment is steep, long-term robotics-based solutions are tremendously profitable. If not, to tell the owners of the Brooklyn Dumpling Shop, that since July they are capitalizing on their dumplings thanks to the use of an automaton that serves orders placed online.

Reuse outdated technology is another of the trends that are being seen in the nerve center of EE. THE. During the 1980s and 1990s violence rampant in many New York neighborhoods. During that time, metal detectors became popular to reveal if any visitor carried blades or firearms.. The situation today is very different, and these gadgets have been gathering dust in restaurant storage rooms for years.

Now, some professionals in the sector are modifying these devices to convert them into temperature scanners. Temperature sensing at restaurant access is becoming, despite initial public rejection, in the new standard of New York restaurant establishments. With these scanners, restaurant owners can make sure that everyone who enters their business does not have symptoms, reducing the risk of an outbreak associated with your brand by a negligible percentage.

further, as is the norm today, all exceptional measures, especially those that go beyond what is required from the local administration, are highly appreciated by potential customers, feeling safer, they are also more receptive to the idea of ​​consuming locally.

On the other hand, some niches are standing better than others. This is the case of oriental food, and more specifically sushi. This is due in part to the fact that the premises where this type of Japanese delicacies is served often use kitchen robots to manipulate the ingredients or have a associated cleanliness and extra cleanliness concept. In fact, During the last weeks, the number of robots for cooking makis sold has experienced a rebound in the city., which suggests that some restaurants that tend to do other cuisines are starting to offer these items for the first time..

Finally, A new trend has emerged among the city's luxury restaurants. High products standing offered in these dining rooms are not suitable for home delivery or collection, therefore, the managers of these salons have had to rack their brains to devise a way of comply with current regulations on public health while maintaining a select environment inside the establishment.

They have achieved this using design divider screens. Instead of resorting to simple plastic sheets that divide the spaces, New York's upscale restaurants are employing decorated displays that, or complement the dining room decoration itself, or give an artistic brushstroke to it. Tihany Design is one of the studies that is providing unique designs that bring charm, security and privacy to the most awarded restaurants in the city.

These five concepts are being of great help to overcome these difficult times, and they are worth delving into to assess what lessons can be learned from the inventiveness and resilience of New York restaurateurs., and how can we apply all this to our own premises.

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.



Leave a comment