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The Future Of Foodservice Design In A Post-COVID-19 Environment.pdf

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Preview of The Future of Foodservice Design in a Post-COVID-19 Environment
🔗 Source: fcsi.org
📊 Size: 1.87 MB
📄 Pages: 8 pages
⬇️ Downloads: 118

Summary

A recent report found that 56% of Americans are most interested in visiting a restaurant again after the Covid-19 pandemic. The shutdown has been brutal for the hospitality industry, and many commercial foodservice operations will need to be re-thought and re-designed before they can re-open. 69% of respondents believe the crisis will fundamentally change how people eat and drink in the future. Restaurants are already pivoting to off-premises only business models, with 60% of US restaurants having made this change. Design consultants will play a key role in forging the 'new normal' of a post-pandemic world, with a focus on social distancing, health and safety measures, and technology integration. Restaurants will need to adapt their kitchen design and front-of-house areas, with considerations including larger operational space for curb-side pick-up and delivery, more efficient equipment, and dedicated spaces for managing data and communication technologies.

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Description

A recent report found that 56% of Americans are most interested in visiting a restaurant again after the Covid-19 pandemic.

Technical Information

  • File Format: PDF
  • File Size: 1.87 MB
  • Pages: 8
  • Language: EN
  • Total Downloads: 118
  • Last Updated: 3 days ago

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This PDF document about The Future of Foodservice Design in a Post-COVID-19 Environment provides comprehensive information and guidance. Whether you're a beginner or advanced user, this resource offers valuable insights into The Future of Foodservice Design in a Post-COVID-19 Environment.

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