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Air purifiers in restaurants to fight a second confinement

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On several occasions, citizens of the West have been fortunate enough not to suffer the harmful effects of other epidemics and pandemics powerful, such as SARS, MERS or H1N1. If there is anything we can learn from those experiences, it is that the process of returning to normal is much slower that the descent into chaos.

The first wave of coronavirus already remitted, and for this it was necessary a deep confinement that affected the entire economic fabric of the country, and especially to the tourism sector, hotels and restaurants included.

When the number of daily infections decreased, and almost as if it were magic, part of the population appears to have forgotten the difficult times experienced since March: the elderly dead without care in the residences, the authorization of field hospitals and morgues in buildings not designed for it, or the puzzling picture of public address vans warning that citizens should confine themselves.

Now, he number of shoots that arise throughout the Peninsula is increasing, and although there is a superhuman tracking effort, it does not seem risky to affirm that one of these outbreaks is liable to get out of control and cause a second wave as such.

The restaurants, as well as other places closely linked when it comes to interacting with other people, are in the crosshairs of epidemiologists and administrations that watch over people's health. Approximately a fifth of the total contagions take place in this type of business, and therefore it is necessary to apply exceptional measures to hold the reins over this complicated situation that the coronavirus.

Nevertheless, all this regulation, which in one way or another has a negative effect on the economic results of hospitality businesses, is often greeted with multiple reluctance by employers in the sector. They appeal that, with strict distancing measures, protection, hygiene, mask access and use, Some customers feel overwhelmed by the circumstances and needs imposed by these, so directly decide to dispense with the services provided in restaurants, bars and the like, and they don't leave their house. Of course, this is very harmful for the future of those restorers, but also for the national economy.

Nobody doubts that the measures implemented in restaurants and other leisure centers where close contacts between people and crowded meetings take place lead to a decrease in the influx of customers, but what is not sufficiently discussed is the potential economic effect of the absence of these health and hygiene requirements.

If our fellow citizens carelessly attend restaurants, the proliferation of the virus would be worrying and soon the unfounded fear in the population would exceed the economic losses observed now same. So that, it is fallacious to point out that you are choosing between profit or loss, the dichotomy is between even more serious losses and losses or ruin.

The professional of restaurants you want to improve the volume of business you are currently receiving should do so differentiating itself from competition through original measures that regain consumer confidence. This last objective should always be in mind during long working hours.: How can the restaurant offer a safer environment to convince potential customers that there is no risk in their dining rooms?

That is the perspective that has been taken for months in the restaurant Nibble from Barcelona. Located in the Passatge de la Concepción, Rosa Esteva He runs this well-known local, famous for its landscaped aesthetics, healthy meals with vegan options and suitable for customers with food allergies, as well as for the star plate: the potatoes Bhutan.

To claim the attention of customers, phase two of transition towards the new normality in Barcelona has arrived., Rosa decided to step forward and venture into the acquisition of electronic furniture rarely seen in the restaurant environment.. Thanks to the engineers of Urban Air Purifier, a start-up from Barcelona, and in collaboration with various private and university research groups such as the Polytechnic University of Catalonia, the University of Barcelona, Jaime I University of Castellón, EURECAT Y CIEMAT; Esteva now has a air purifier with monitoring screen for pathogens and contaminating particles in real time.

This device is capable of filtering up to 2000 cubic meters of air per hour, and return them by means of a non-turbulent recirculation that prevents the appearance of currents. With a filtering capacity of 99,97 percent, far exceeds the effectiveness of any mask, including FFP2 and higher models, could contribute.

But undoubtedly its greatest potential is to convince diners to visit the new Nibble, erected on the classic open in 1986 and updated following consumer trends and applying cutting-edge technology, it's a safe space where a hungry person can go to enjoy a good natural juice, an open omelette or an exotic cocktail without much concern.

This type of initiative is what is needed in these times of crisis. inventiveness, innovation and daring that serves to keep the monetary flow active and that the country does not stop completely. Because when health guidelines are not followed to the letter, when a visitor is not warned for not wearing a mask, when the cleaning and sanitizing of tables and chairs between client and client is not respected, What we're doing, by active or passive, is to force the situation so that the only measure that can get us out of the hole is a second confinement.

Rosa Esteva's example is an example to follow. Safety and economic performance are two concepts that go hand in hand today, that is why it is an ideal time to enhance the operation and mode of operation of our restaurant through concepts such as Kitchen robotics, waitress or delivery; the chatbots conversational applied in self-order kiosks or telematic attention; payment options contactless through mobile, always with virtual wallet if possible; and market access for delivery, so booming today. The customer is receptive and the restaurant can get a good slice.

Taking advantage of this technology in a situation as complex as the one we live in today is risky, however it can make the difference between surviving establishments and those that succumb to pressure. It is one of the most difficult moments of the last 100 years, you have to know how to see the positive side and bet on hope.

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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