Shorter Menus, Hampers and a Drink on the House: Dining in the Post-Virus Era
From Sydney to Lima, restaurateurs see changes in food and service
Courtesy: Shane Osborn
“We must walk on all fours to get up again.” That is the view of a chef in Sicily, among close to two dozen restaurateurs and cooks we asked for their strategies to overcome the biggest crisis in the dining business in recent memory. After weeks of closed doors, customers are slowly starting to come back, and they are entering a different world from the pre-coronavirus era: shorter menus, spaced out tables and a fresh focus on takeaway food. But it's also an opportunity to renew and reinvent, from closer ties to local suppliers to more affordable pricing that might include a dessert or drink on the house.
From Sydney to Copenhagen to Hong Kong, chefs are preparing for the post-pandemic future, and how they think they can make it work.