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S�m� P�s�t�v� C�a�g�s i� t�e R�s�a�r�n� I�d�s�r� P�s� P�n�e�i�: By Carol Terracciano, RD

There is a silver lining at the end of all the hardships in the restaurant industry as the pandemic appears to be coming to an end. While restaurants were forced to close their doors, employees were let go and there were significant supply chain issues, people in the cities and suburbs still needed to order food. Restaurants had to quickly revamp their business model and become very creative in their approach to food service de- livery. Initially curbside delivery was the only alternative, but as things slowly began to reopen more options became available. First outdoor seating, then limited in-house seating, and finally full capacity. Online ordering apps and take-out became popular. Throughout this evolving process many new developments took place in the industry that look like they are here to stay.

Outdoor Seating: Restaurants began this by making temporary outdoor spaces so people could feel safe dining. Makeshift spaces, Igloos, and tents popped up all over town. This eventually morphed into businesses building permanent, more aesthetically pleasing, outdoor venues. The government has relaxed their regulations and are allowing con- tinuation of outdoor dining in areas where it was previously restricted. As you drive through every town you see more and more businesses that have taken over the streets. This has allowed restaurants to increase their table counts and hopefully recoup some of the losses incurred during the pandemic. Curbside Delivery: A convenience that may outlast the pandemic. This was the main way that restaurants were able to provide contactless food delivery during the height of the pandemic. Social distancing guidelines were strict and people fearful. Vehicles were able to pull up and have their orders placed in the trunk. Now it has become a popular way of people ordering and picking up food. It works for those who are still a bit leery of indoor dining but who want to treat themselves to prepared meals instead of cooking another meal at home. Importance of Sanitation: Customers are more aware of the cleanliness of an establishment and are making their dining choices based on this. Businesses are doing everything they can to maintain stringent safety protocols to protect both the customers and the staff. Measures like frequent hand washing, sanitizing stations, and regular disinfection will con- tinue. Overall, the industry will take sanitation more seriously and be proactive in disease prevention. There has been a renewed stress on health and safety. It has been a great wake up call. Online ordering delivery apps have seen an increased demand for their services. Restaurants that previously did not offer take-out and delivery are now incorporating this into their business plans to further boost sales. Technology has proven to be a great resource during the pandemic. The use of the QR code-based menus allow for hands-free viewing and is more sanitary and environmentally friendly. Ghost Kitchens, where restaurants deal exclusively in takeout and delivery, are growing much more popular and will likely continue to grow. It looks like these trends will continue long after Covid- 19. The food service industry has shown great strength in their willingness to adapt and adjust to constantly changing rules, regulations, and government mandates. Those that were flexible and instituted changes quickly were able to survive. The pandemic has been a great learning experience. This once in a lifetime (we hope) crisis has enabled restaurants to prepare better for future crisis.