wave_lijn.svg
doug.svg
koob.svg
header.jpg

© Mike Marquez

dot_wit.svg

spotted hospitalit trends in times of covid-19

  4 min

trendwatch

schuine_cirkel.svg
schuine_cirkel.svg (copy)
dot_wit.svg (copy)
Spotted hospitality trends in times of COVID-19

Maartje Hopmans Xiao Er Kong

After almost a year of closed doors due to COVID-19, restaurant owners and chefs are getting creative to generate revenue. From outdoor dining to delivering their specialities at home. Doug Koob, content director at Food Inspiration USA, spotted 3 trends in the food industry that are here to stay, not only during times of COVID-19.

trends

dot_lijn.svg
dot_lijn.svg (copy)
dot_lijn.svg (copy1)
facebook twitter linkedin insta insta (copy)
dot_wit.svg
lijn1.svg
lijn_2.svg
dot_rood.svg
dot_rood.svg (copy)

COVID-19 makes it impossible to dine in restaurants. That’s why growing numbers of restaurants and chefs are changing their dishes to be more suitable for delivery or take away. Nick Muncy, an executive pastry chef who used to work at Michelin-starred restaurants, lost his job due to COVID-19 and started his own pandemic project: Drooled. A pastry box filled with flavorful goods. The box is available and affordable for everyone and gives the consumer a restaurant experience at home. And he’s not the only one creating new concepts for take-away. Lots of other chefs and restaurants are selling their food and other products online to reach more potential consumers and create a form of revenue. It’s a trend that might stay but as soon as restaurants reopen, they will probably focus on the dining experience in the restaurant itself.

Business to consumer

trend 1

Now that eating in is no longer possible, so-called ‘ghost kitchens’ are popping up all over the U.S. These dark or ghost kitchens are built for takeaway and delivery only. Some businesses, like Zuul Market and Wow Bao, are reacting to the shifting consumer behavior of dining at home by working with other brands and kitchens. Zuul Market, the company that launched NYC's first ghost kitchen, is working with other brands in the industry to create a new multi concept ghost kitchen technology: ZuulOS. The idea is to work from one ghost kitchen and combine orders from different businesses so they can all be delivered in one drive. This way, food companies need less employees and equipment. Wow Bao is going about it differently. To prepare their food, they’re using existing kitchens of restaurants that are missing out on lots of revenue during COVID-19. That way the employees of the ‘guest’ restaurant can keep working and Wow Bao doesn’t have to build new locations. Both concepts were introduced during times of COVID-19 but will be here to stay as the popularity of take-away and delivery keeps on growing.

Ghost kitchen

trend 2

Outdoor dining is getting more popular all over the United States as seating inside is not possible or makes people feel unsafe for as long as COVID-19 is here. The past months some restaurants have worked together with counties to change laws, so they can move their food and beverage experience outside the restaurant to the front porch. From former parking spots to sidewalks, you can spot the so-called Shared Spaces Platforms (SSP) everywhere. Even though the permits to change certain locations to SSP’s are temporary for now, some cities are considering keeping them permanently as they are a relatively cheap way for restaurant owners to expand the number of customers they could welcome in one day. Especially in COVID-19 times these extra numbers can really make a difference. 

Outdoor dining

trend 3

Offline: This content can only be displayed when online.
header.jpg

  4 min

Offline: This content can only be displayed when online.

Spotted hospitality trends in times of COVID-19

schuine_cirkel.svg
schuine_cirkel.svg (copy)

Maartje Hopmans Xiao Er Kong

After almost a year of closed doors due to COVID-19, restaurant owners and chefs are getting creative to generate revenue. From outdoor dining to delivering their specialities at home. Doug Koob, content director at Food Inspiration USA, spotted 3 trends in the food industry that are here to stay, not only during times of COVID-19.

trends

dot_lijn.svg
dot_lijn.svg (copy)
dot_lijn.svg (copy1)
wave_lijn.svg
doug.svg
koob.svg

COVID-19 makes it impossible to dine in restaurants. That’s why growing numbers of restaurants and chefs are changing their dishes to be more suitable for delivery or take away. Nick Muncy, an executive pastry chef who used to work at Michelin-starred restaurants, lost his job due to COVID-19 and started his own pandemic project: Drooled. A pastry box filled with flavorful goods. The box is available and affordable for everyone and gives the consumer a restaurant experience at home. And he’s not the only one creating new concepts for take-away. Lots of other chefs and restaurants are selling their food and other products online to reach more potential consumers and create a form of revenue. It’s a trend that might stay but as soon as restaurants reopen, they will probably focus on the dining experience in the restaurant itself.

Business to consumer

trend 1

lijn1.svg

Now that eating in is no longer possible, so-called ‘ghost kitchens’ are popping up all over the U.S. These dark or ghost kitchens are built for takeaway and delivery only. Some businesses, like Zuul Market and Wow Bao, are reacting to the shifting consumer behavior of dining at home by working with other brands and kitchens. Zuul Market, the company that launched NYC's first ghost kitchen, is working with other brands in the industry to create a new multi concept ghost kitchen technology: ZuulOS. The idea is to work from one ghost kitchen and combine orders from different businesses so they can all be delivered in one drive. This way, food companies need less employees and equipment. Wow Bao is going about it differently. To prepare their food, they’re using existing kitchens of restaurants that are missing out on lots of revenue during COVID-19. That way the employees of the ‘guest’ restaurant can keep working and Wow Bao doesn’t have to build new locations. Both concepts were introduced during times of COVID-19 but will be here to stay as the popularity of take-away and delivery keeps on growing.

Ghost kitchen

trend 2

Outdoor dining is getting more popular all over the United States as seating inside is not possible or makes people feel unsafe for as long as COVID-19 is here. The past months some restaurants have worked together with counties to change laws, so they can move their food and beverage experience outside the restaurant to the front porch. From former parking spots to sidewalks, you can spot the so-called Shared Spaces Platforms (SSP) everywhere. Even though the permits to change certain locations to SSP’s are temporary for now, some cities are considering keeping them permanently as they are a relatively cheap way for restaurant owners to expand the number of customers they could welcome in one day. Especially in COVID-19 times these extra numbers can really make a difference. 

Outdoor dining

trend 3

lijn_2.svg
dot_rood.svg
dot_rood.svg (copy)
dot_wit.svg

Overview magazines

Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation. With the magazine we collect, enrich and spread inspiration. The free subscription magazine is published eight times per year and is an abundant source of inspiration for food and hospitality professionals. Our readers can be found in the U.S., Northern Europe, Latin America and Asia.
Fullscreen