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.
Pero sin duda su mayor potencial es el de convencer a los comensales de que visitar el nuevo Mordisco, erigido sobre el clásico abierto en 1986 y puesto al día siguiendo tendencias de consumo y aplicando tecnología puntera, es un espacio seguro donde una persona hambrienta puede ir a disfrutar de un buen zumo natural, un tortilla abierta o un cóctel exótico sin mayor preocupación.
Este tipo de iniciativas son las que se necesitan en estos tiempos de crisis. Inventiva, innovación y atrevimiento que sirva para mantener activo el flujo monetario y que el país no se detenga por completo. Porque cuando no se siguen las directrices sanitarias al pie de la letra, cuando no se advierte a un visitante por no llevar mascarilla, cuando no se respeta la limpieza e higienización de mesas y sillas entre cliente y cliente, lo que estamos haciendo, por activa o por pasiva, es forzar la situación para que la única medida que nos pueda sacar del hoyo sea un segundo confinamiento.
El ejemplo de Rosa Esteva es un ejemplo a seguir. Seguridad y rendimiento económico son dos conceptos que van de la mano en la actualidad, por eso es un momento ideal para potenciar el funcionamiento y modo de operación de nuestro restaurante mediante conceptos como la robótica de cocina, camarería o reparto; los chatbots conversacionales aplicados en kioscos de autopedido o atención telemática; las opciones de pago contactless a través del móvil, siempre con monedero virtual a ser posible; y el acceso al mercado del delivery, tan en auge en la actualidad. El cliente es receptivo y el restaurante puede sacar buena tajada.
Aprovechar esta tecnología en una coyuntura tan compleja como la que vivimos hoy en día es riesgoso, sin embargo puede marcar la diferencia entre los establecimientos que sobreviven y aquellos que sucumben a la presión. Es uno de los momentos más difíciles de los últimos 100 años, hay que saber ver el lado positivo y apostar por la esperanza.