China's catering industry has always been a "popular" industry, and the irreplaceable off-line scene and creative social functions make "gourmet" more fireworks and human.

However, the epidemic situation in COVID-19 around the Spring Festival in 2121 caused an unprecedented blow to the whole industry.

crisis comes first, then comes organic. Let me predict the following possible new trends after the epidemic.

① Diners' personal hygiene habits have improved, and the sink will be moved forward to the lobby

For Chinese people who have become accustomed to "washing their hands frequently" during this period, they can see beautifully designed sink or area at the entrance of the restaurant in the future, which is bound to be a just-needed satisfaction. When eating hot pot, especially skewers, it is easy to get oil or come into contact with raw food. Previously, customers had to "crawl" to the bathroom to wash their hands, and frankly, the bathroom design of many restaurants in China was not so popular.

Imagine that in the future, a restaurant will have one or two beautiful and exquisite sink plates at the entrance, so that customers can wash their hands gracefully before and after meals, which will also make them feel "cleaner and more at ease". 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 Don't wait for the cleaner's elder sister any longer. The increase of instant recycling devices for after-dinner garbage

is still a problem of improving personal hygiene habits, and everyone 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's too spicy. I have a runny nose, tears, wiping my mouth, and then the napkin is directly thrown to the ground. After each table is checked out, when the cleaning lady comes to do the clearing work, she will sweep out a lot of used napkins and other leftovers, which may actually contain a lot of germs. Therefore, when we design restaurants in the future, we must consider reserving more instant recycling devices for after-meal garbage. At the same time, the service requirements of the waiters will be greatly improved. Waiters should also know how to use the corresponding devices to sort garbage at the first time, instead of collecting meals as extensively as before, so that later customers will feel that the orderly hygiene details of this store are "visible and available".

③ Distance creates a sense of security! There will be more and more semi-enclosed private rooms

At present, restaurants that are allowed to resume work all over the country require a certain distance between each table, and even the distance between each diner has strict requirements. A large number of semi-enclosed private rooms will appear, which will not only keep each table relatively comfortable, but also meet the requirements of a certain isolation from the adjacent tables.

④ kitchen transparency is accelerating! Chef's personal image pays more attention to

What we are talking about now is "safe visualization" in design. At this stage, when any store talks about take-out, it will take a picture of the chef and waiter 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 surely win more consumers.

At present, the kitchens of many hot pot restaurants have moved forward and the windows are transparent, but it will not be enough in the future. When designing a new store, we will definitely put the dishwasher and disinfection cabinet at the forefront 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. Therefore, the chef's personal hygiene image, hygiene dress, hygiene certificate, etc. must be clear to people at a glance, and if you look at it with confidence, you will eat with peace of mind.

⑤ transparent publicity of dishes! The food traceability system can scan

This epidemic has made most people realize the dangers of eating wild animals and unsafe food. In the next game, there should be a huge food bulletin board in the next stage. Even every piece of meat on the table should be traceable. 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 gets to every table, everyone will feel more at ease when consuming. Such a restaurant will certainly be favored by more consumers.

⑥ light asset model is risk-resistant! Heavy installation and light decoration are imminent

This time, COVID-19 caused heavy losses to many catering enterprises in China, especially those stores that invested a lot of money in luxury decoration in the early stage of the outbreak. As a result of "heavy" asset investment, there is no turning around before the disaster comes. Restaurant decoration design such as hot pot restaurant has embarked on the path of heavy equipment and light decoration. In the next stage, more installation materials can be put on the stage, instead of raising the cost of hard installation (such as expensive stone) for cosmetic reasons. On the one hand, the introduction of the device can speed up the decoration process, saving more capital cost and time cost; on the other hand, because of its detachability, most of it can be moved away when it needs to be adjusted in the later period, so as to minimize losses and give investors stronger adaptability. This is an irresistible trend in the next stage.

⑦ existing storefronts should be rebuilt! Catering operators are facing "micro-shaping"

The catering industry is facing the survival pressure of shuffling, which will exist in the next few months. Operators who have previously entered the market are faced with two kinds of changes: one is the 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 response to the psychological changes of consumers after the epidemic, the original stores should be partially transformed and upgraded.

so in the second half of the year, there will be a large number of such local transformation stores. This is also a new challenge, that is, under the premise of keeping the beauty and effect of the original storefront, it will be more innovative and match the requirements and standards for greatly improved catering hygiene after the epidemic. More importantly, we should save money as much as possible. After all, every penny spent is more precious for catering operators who have suffered huge losses at the beginning of the year. These will also bring greater challenges to designers.

The epidemic has happened. Instead of complaining ... it's 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 most important thing for people, and there will always be a market for just-needed consumption!