Emerging Restaurant Trends Due to COVID-19

2 Min Read By Kathy Holt, Casey Emmett

COVID-19 has forced restaurant owners and operators to work hard to diversify income streams. Some helpful trends have emerged that may apply across the spectrum as we prepare for the months ahead. And those trends suggest we should keep in mind that we are all an integral part of a community.

 

Consider the BodegaIn the coming months, as suppliers catch up to demand, many restaurants would do well to look more like grocery stores, and grocery stores more like restaurants. Both should offer family-style takeaway prepared meals, as well as grocery staples. 

Delis and bodegas have long practiced this model. They offer local, regular shopping for staples, and they often do not expect customers to dine on-site. In addition to offering a consistent menu of takeaway meals, a restaurant can help its regulars prepare for the quarantined and work from home week ahead by selling staples at a fair price. 

Some suggested items include eggs, olive oil, butter, salt and pepper, pasta, rice…