2021 trends for cafes, bars and restaurants in the post-covid world

The brutality of the COVID-19 crisis has brought many establishments in the catering sector to a standstill. We all thought this was a temporary pause. At the same time, some restaurants and bars were trying to prepare for the next move, expanding their services to include deliveries, take-away meals, mini grocery shops .... As the weeks went by, it became clear that new health and safety protocols were going to be put in place as the economy recovered, and that there was a need to address and allay consumer concerns about catering. The following are the trends we expect to see in the restaurant sector over the next few years:

1. Transparency and information

In the post-pandemic world, consumers will be hyper-sensitised to safety and hygiene. It will therefore be necessary to concretely demonstrate the adoption of new safety and hygiene protocols and to communicate this effectively to consumers at all times. Restaurateurs will need to ensure that their teams feel safe when they return to work and that customers feel safe when they visit an establishment. Cleaning will need to be visible at all times, with protocols clearly posted on the website and in the establishment for all to read.

2. Innovation and creativity

Many restaurants and bars have introduced new services, such as delivery and take-away, as well as groceries, and there is no reason for this to change in the future. In fact, studies show that these new off-premises eating habits have been widely adopted by consumers, with the majority of people stating that they are willing to try new services such as subscribing to a meal delivery service . These times are an opportunity for a refresher course in the catering sector. Some of our habits are bound to change. Shared menus and common tables could very well disappear and some have questioned the durability of buffets. The physical layout of the restaurant will have to be rethought to emphasise greater social distance and terrace meals could become the norm, as could deliveries. The current business model for restaurants and bars will therefore need to be re-examined with renegotiation of rents and reduced capacity.

3. Contactless technology

Contactless ordering, payment and withdrawal will continue in the near future as consumers will continue to practice social distancing. Many operations have been launched in recent months, such as virtual restaurant weeks to stimulate delivery and support for restaurateurs. The use of advanced analysis tools and "Internet of Things" technology will also give us access to more consumer data, allowing restaurants to adapt their strategies and commercial offers, targeting different segments during the working day and different socio-demographic categories.

4. A collaborative community

The community of restaurants and bars came together during these events. Many restaurant and bar owners have come together. This collaborative bond that was created will continue in a post-covid world.

5. The importance of customer loyalty

Customer loyalty is of paramount importance for the long-term growth of a company. The aim will be to build a relationship of trust with customers, which can be achieved on several levels. Thus, companies dedicate part of their marketing budget to develop their visibility through promotional gifts. To ensure that the desired information is transmitted to customers, the advertising medium may include various information such as the company name and logo as well as contact information.

6. Delivery platforms

They were increasingly used, even before the pandemic. But a transformation of the sector that was expected to take years took place in just a few months. The volume of take-out sales tripled or quadrupled in many cases from late April and early May, often exceeding the delivery capabilities of the restaurants themselves. There may also be positive repercussions for the sector, as the use of mobile phones can lead to increased margins and better access to customer data.

7. Increased efficiency

Efficiency will be the key word in the catering sector. Restaurants that have stayed open to make deliveries have often worked with a small fraction of the staff they normally work with. Restaurants have become accustomed to becoming more efficient in preparation, take-out packaging, etc., and in the future there will be fewer staff than before the pandemic.

8. The rise of ghost restaurants

Ghost restaurants will become more popular due to the low installation costs in relation to the associated risk. These are restaurants focused on home delivery. They integrate a delivery service into their business model from the outset. With the increase in home deliveries, we will see many restaurants starting to operate "ghost restaurants" with delivery only.

9. Restaurants with a shared dining room

Restaurants with a shared customer area are a business model suitable for our near future. Although still in its infancy, this model has the potential to be an adapted version of partnerships between brands in the retail sector, such as hybrid shops. We are already seeing this approach in motorway areas with brands such as Autogrill and McDonald's serving full menus of two different brands in a single establishment, helping to increase sales and reduce rental costs for both companies.

10. No more "zero waste" kitchens

We will certainly see fewer dishes on the menu with more innovative approaches to the "zero waste" philosophy. The Indian approach, consisting of a selection of varied dishes that are served on a platter could gain popularity in restaurants.

11. More local sourcing

A super sanitized food service will not be our only option, fortunately. People want to connect with others, and they will want it more than ever when the pandemic is over. We are seeing a strong push for more local agricultural production, self-sufficient food systems, and friends gathered around tables to eat comfort food. Yes, in the very short term we will need to be physically distant, but once we have herd immunity, or at least a true measure of the risks associated with VIDC-19, we will want more than ever to regain the privacy that only food and meals can provide.

12. A price-sensitive market

After the COVID-19 crisis, the whole market will be more price-sensitive than ever and, as consumers have less disposable income, affordable meals will be very popular. People will also be looking for high value-added experiences.

13. The need for branding

As for brand image, it will become more important than ever, especially when it comes to consolidating a competitive advantage. The brand will not only reassure consumers about the cleanliness and safety of an establishment, it will also enable them to make a social and political commitment. Restaurants have been neutral in this respect for a long time, this is changing, and brands in the restaurant sector will have to take a strong stand and make a commitment. Increased transparency, from the supply chain and the origin of food to social and political views. Consumers will look closely and only consume brands they can trust and really identify with.