It is incorrect to call it the post-pandemic era because we are still fighting the virus, but we’ve definitely started calling it the new normal because it is unlikely for us to go back to the pre-covid phase anytime soon. And while the world has changed the way it functioned, what has seen a massive change is the way people dine out. What’s changed is that most people don’t dine out but dine in instead to adhere to social distancing and keep themselves safe.
Transforming the sector
Most consumers adapted to the home delivery culture so that they can enjoy the delicacies in the safety of their home and hence there was tremendous growth in the food delivery apps industry. Food delivery apps have transformed the way consumers order and consume food, especially during the mobility limitations of the COVID-19 pandemic.
Right now, the hospitality industry, especially restaurants are heavily reliant on mobile technology during the pandemic to strengthen essential online to offline food delivery, helping a large number of consumers. Most companies have raised their budgets to accommodate delivery apps to keep their businesses running. While some have outsourced the work to private apps, many have built their in-house apps to reduce the costs. And, this may gradually see a decline on dependability on delivery platforms like Zomato and Swiggy soon because restaurants and food outlets want to save on their profits which usually flows out to these platforms in form of commissions.
App-based companies are putting in a lot of effort and thinking into designing these apps to hit the right chords with the customers’ emotions and present themselves as a solution to any problem their user is facing. They are trying to come up with aesthetic app designs to evoke positive emotions among consumers during a crisis and be the helping hand.
As restaurants and bars reopen to the public, it’s important to realize that eating out will increase your risk of exposure to the new coronavirus and hence we want to be prepared for yet another crisis or lockdown.
Currently, for our dine-ins, we screen guests before they enter, either with temperature checks or questions about symptoms and their close contact with anyone recently diagnosed with COVID-19, tables also separated with 6 fit minimum distance in between and Implementing all these guidelines for diners is way more expensive in comparison to the revenue we are generating. Most of our operational costs come from deliveries and takeaways right now.
With all the restrictions on indoor dining, customers prefer to order in because then they can eat comfortably in their homes without the need to keep their masks around, or sanitize repetitively and be cautious throughout!