However, the COVID-19 epidemic around the Spring Festival in 2020 has dealt an unprecedented blow to the whole industry.
Crisis first, then organic. Let me predict the following new trends that may appear after the epidemic.
① The personal hygiene habits of diners will be improved, and the sink will be moved to the lobby.
For China people who are used to "washing their hands frequently" in this period, it is bound to be a just-needed satisfaction that you can see a beautifully designed sink or area in front of the restaurant in the future. When eating hot pot, especially skewers, it is easy to get oil or touch raw food. In the past, customers had to "crawl" to the bathroom to wash their hands. Frankly speaking, the bathroom design of many restaurants in China was not so popular.
Imagine that in the future, there will be one or two beautiful and exquisite washbasins in front of the restaurant, so that customers can wash their hands gracefully before and after meals, and they will feel "cleaner and more secure". In fact, western fast food like McDonald's, KFC or Dicos has been used for a long time. The improvement of personal hygiene habits is bound to bring great improvement to the sanitary environment of the whole Chinese restaurant.
(2) You don't have to wait for the cleaner's elder sister, and there are many instant garbage recovery devices after meals.
It is still a question of improving personal hygiene habits, and people will pay more and more attention to restaurant etiquette and good dining habits. For example, when we used to eat Chongqing hot pot, there was a great demand for napkins! It is too spicy. I have a runny nose, tears, wipe my mouth, and then throw the napkin directly on the floor. After each table is checked out, when the cleaning staff comes to do the cleaning work, they will sweep out a lot of leftovers such as used napkins, which may actually contain a lot of germs. Therefore, when we design restaurants in the future, we must consider reserving more instant garbage recycling devices after meals. At the same time, the service requirements for waiters will be greatly improved. Waiters should also know how to use the corresponding equipment to sort the garbage at the first time, instead of collecting meals on a large scale as before, so that later customers will feel that the orderly hygiene details of this store are "visible and useful".
3 distance produces a sense of security! There are more and more semi-partitioned houses.
At present, restaurants that are allowed to resume work in the country require a certain distance between tables, and even the distance between diners has strict requirements. There will be a large number of semi-enclosed private rooms, which can not only keep each table relatively comfortable, but also meet the requirements of some isolation from adjacent tables.
4 kitchen transparency is accelerating! Chefs pay more attention to personal image.
What we are talking about now is "security visualization" in design. At this stage, when talking about take-out, any store will take photos of chefs and waiters wearing protective clothing, gloves and masks to show "no contact". In the next stage, the complete transparency of the kitchen will also become a trend. If you dare to show this as a key space, this restaurant will definitely win more consumers.
Now the kitchens of many hot pot restaurants have moved forward and the windows are transparent, but they will not be enough in the future. When designing a new store, we will definitely put the dishwasher and disinfection cabinet in the front of the kitchen, so that guests can see the whole cleaning and disinfection process. After the kitchen is transparent, the personal requirements for the chef will be quite high, because he has to touch all the dishes. So the chef's personal hygiene image, hygiene dress, hygiene certificate, etc. You must be clear about people at a glance, look at them with confidence, and eat with peace of mind.
5 transparent publicity of dishes! The food traceability system can be scanned.
This epidemic has made most people aware of the dangers of eating wild animals and unsafe food. In the next competition, there should be a huge food publicity board in the next stage. Even every piece of meat on the table should be traced. If we can ensure that all meat and vegetarian food can be found in its slaughterhouse, its planting base and its transportation route, and clearly know how it reaches every table, everyone will feel more at ease when spending. Such a restaurant will certainly be favored by more consumers.
⑥ The light asset model is risk-resistant! Heavy equipment, light decoration, imminent.
This time, COVID-19 caused heavy losses to many domestic catering enterprises, especially those stores that invested a lot of money in luxury decoration in the early days of the outbreak. The result of "heavy" asset investment is that there is no turning point before the disaster comes. The decoration design of restaurants such as hot pot restaurants has embarked on the road of attaching importance to equipment and neglecting decoration. In the next stage, more installation materials can be put on the stage, instead of increasing the cost of hard installation (such as expensive stone) for the sake of beauty. On the one hand, the introduction of equipment can speed up the renovation process and save more capital and time costs; On the other hand, because of its detachability, when it needs to be adjusted in the later period, most of it can be removed, which can minimize losses and give investors stronger adaptability. This is an irresistible trend in the next stage.
⑦ The existing storefront should be rebuilt! Catering operators face "micro-shaping"
The catering industry is facing the survival pressure of shuffling, which will exist in the next few months. Operators who have entered the market before are faced with two changes: one is catering owners with insufficient financial strength, because they have no choice but to leave these months; The second category is the big catering brands that have survived this extraordinary period. In view of the psychological changes of consumers after the epidemic, the original stores were partially reformed and upgraded.
Therefore, there will be a large number of such local transformation stores in the second half of the year. This is also a new challenge, that is, under the premise of keeping the original storefront beautiful and effective, it is more innovative and matches the requirements and standards for greatly improving catering hygiene after the epidemic. More importantly, we should save money as much as possible. After all, every penny spent is more precious to catering operators who have suffered huge losses at the beginning of the year. These will also bring greater challenges to designers.
The epidemic has occurred. Instead of complaining ... it is better to live in the present and think about how to actively adapt to the possible changes in consumer psychology after this "war". Food is the first thing for the people, and there will always be a market for consumption!