Insights, opinions and possible solutions on how to do modern Gastro even in the hardly tested "Covid's time", we discussed with the director and owner of the Private Hotel Academy in Banská Štiavnica Ing. Jaroslav Marušková, CSc., who has been educating the young generation for the Gastro sector for 27 years. Given the current situation, we approached her for an interview.
Question:we can probably agree that the situation in the catering sector in terms of availability of skilled labour before COVID-19 came into "office" was insufficient. What developments do you foresee in this area once the measures are relaxed?
answer: Well, this situation is probably not realistically imaginable to most of us. Obviously, the market will clear. It sounds harsh, but it is true. The weak will not survive. It doesn't just affect the establishments, it affects the employees as well. We can assume that different demands will be placed on them after the recovery. Until 2020, there were a lot of non-professionals in the catering sector. Whether in the form of operators, owners or employees. Many establishments were closed as a result of the status quo, employees laid off. I am assuming that the revival will give the green light to true experts and professionals with experience. The emphasis will be on quality, professionalism and the ability to offer a new vision after a long period of 'darkness' and the hope that the catering sector will gain new strength and energy and perhaps, as part of the revival, new directions.
Question:is there currently interest in studying with you, or what developments can be expected?
answer:Yes. There is also interest in our school at the moment. Everyone is aware that this is a transitional period and hopefully when our freshmen are in their third, fourth or graduating fifth year, tourism will be on the rise again and they will be able to travel again, gain experience in foreign hotels, restaurants, etc.
Question: Will the gastronomy industry look different in the future than it does now in light of this negative reality that has occurred here?
Answer. COVID-19 will change gastronomy forever. We have to take it into account, we just may not know the details of the changes. However, there will certainly be changes on both sides - for consumers and catering service providers.
The impact of the epidemic on consumers will be felt in several ways. Some of these changes are already taking shape as consumers try to adapt to the new environment, others will only emerge over time. But one thing is certain. Despite everything, gastronomy will live on. Man is a social creature. The current situation has shown us this more than ever. People lack contact with each other, meeting friends and relatives in cafés, restaurants and at larger parties and other events. However, they have also become accustomed to the benefits of having food brought in and eaten in the comfort of their own homes. We can therefore assume that the demand for food delivery will increase, but its methods will reach a qualitatively higher level.
Guests will continue to use delivery services or takeaways in order to be able to consume food from restaurants. This situation will certainly lead to customers finding it more convenient and safer for them, which will translate into a longer-term use of the service.
As the world is changing rapidly and becoming contactless, restaurants must adapt to this as well. Contactless food ordering will grow in popularity and so will food service. For example, customers will be able to order food using digital devices on the premises, which McDonald's, for example, already has. Restaurant operators will thus be able to reduce staff numbers.
Expanding food delivery will also require a change in packaging materials. Consumers will pay more attention to whether the packaging maintains the temperature, quality and aesthetics of the food during transport and when it is handed over. Until now, most restaurants have not been very concerned with packaging and have opted for the cheapest option. Packaging was seen as an expense that needed to be kept to a minimum. But times are changing. Packaging manufacturers can expect a change in attitude towards their goods. As a consequence COVID-19 will be seen as a means to differentiate themselves from the competition, which needs to be invested in and promoted. Most upscale restaurants did not offer food delivery prior to the epidemic, but this may change as consumer demand for upscale menus or menus by well-known chefs as well as delivery may grow. High-end restaurants will have to adapt to this trend and look for new options.
I think the focus will also be on food safety and quality, sanitisation and hygiene. Customers are starting to pay more attention to where the food they eat comes from and how it is handled by the establishments. Hygiene habits such as the use of disinfectant, napkins or more frequent hand washing are likely to persist after the crisis. Consumers will expect restaurants to provide them not only with these products but also with regular disinfection of tables, chairs and other common areas.
there may also be changes for operators. The number of establishments will be reduced. Many restaurants are on the verge of bankruptcy and some have already closed down. In addition, restaurant chains are closing branches that are underperforming and reducing their numbers overall. Restaurants will focus on rebuilding business, revitalizing overall operations and improving the quality of service in line with emerging trends once the epidemic is over. The expansion of branches or the opening of completely new outlets will be put on hold. The use of local resources will increase. Local sourcing reduces dependence on foreign sources, which are now considered to be more risky, while at the same time making it possible to define exactly where food comes from. There may also be a narrowing of the range of menus served in restaurants, with an emphasis on quality and the use of local ingredients.
It is likely that new establishments will be created that are geared to takeaway only, whether on foot or by car. People will be able to order food via an app and then pick it up conveniently and contactlessly. These new establishments will not have any public areas for diners in order to minimize human interaction.
The number of kitchen staff is unfortunately linked to customer perceptions of food safety and hygiene risk. Consumers are concerned and do not want to see anyone touching their food. Going forward, we can expect operators to look for new solutions to reduce kitchen labour requirements, such as using partially cooked or prepared products for combination cooking, while also leaning towards new technologies that will streamline operations in professional kitchens. In addition, operations will work more collaboratively with suppliers to jointly develop and test new solutions and new technologies. But this is all hypothetical. Time will tell.
