THE FUTURE OF DINING OUT

The food of tomorrow may be produced in different ways, but what does this mean for the way we eat? The pandemic has rocked the global hospitality industry, with many restaurants, cafés and bars adapting to new takeaway and social distancing requirements. Where many brick and mortar restaurants have struggled, COVID-19 has led to a boom in ‘ghost kitchens’, restaurants that have no physical premises, but solely operate as delivery-only, usually on platforms such as UberEats. Some experts predict with the rise of robotics in restaurants and the convenience of takeaway, in-person restaurants will have to come up with new ways to entice diners.

“Restaurants may compete by creating more and more elaborate experiential dining, whether it’s adventuresome, like dining in the dark, or communal, where our social media habits organise dining events with like-minded individuals,” Chris Boyles, Vice President of Food Safety for Steritech, told Modern Restaurant Magazine. Despite the impacts of the pandemic, the hospitality industry remains a valued part of society. Polling by YouGov commissioned by the International Alliance for Responsible Drinking found that nearly half of adults in the 10 countries agreed that their own social and mental wellbeing has been negatively affected by the closure of cafés, bars, and restaurants, and 57 per cent of people polled have a better appreciation for the contribution the hospitality sector brings to their social and mental wellbeing.