Learning from New York – making gastronomy more crisis-proof

The hospitality industry would do well to prepare for the coming autumn and winter months in terms of infrastructure. Even if lockdowns like the one in 2020 are currently ruled out – the smart entrepreneur builds ahead. The city of New York provides ideas for a relatively crisis-proof hospitality industry with its “Open Restaurants Program”.

Entrepreneurs need planning security. This is especially true for decision-makers in the hospitality industry, as our interview partner Andreas Marr from object-m in Franconia emphasises. Unlike, for example, programming shops, craft businesses or other system-relevant business models, the hospitality industry relies on social interaction and physical contact. Lockdowns, as seen in many parts of the world in 2020, are economically dangerous, even often threatening to the existence. Many entrepreneurs have worked with flexible hospitality models: from drive-ins to delivery services to large-scale outdoor approaches.

New York installs Open Restaurants Program

A look across the pond shows how public authorities can also become important partners. With their “Open Restaurants Program”, businesses were encouraged to extend their gastronomy to the pavements and parking areas. This led to the emergence of smart outdoor concepts throughout the New York City area. Mostly this was achieved through more flexible to completely new use concepts. Car parks were rededicated, pavements and entire street sections were opened up for seating. Car-free zones were created, and bit by bit more and more outdoor gastronomy was made possible. As a result, the city was able to continue to provide for interpersonal exchange: eating and drinking together and the urgently needed recreational opportunities for people stressed in times of crisis.
It seems advisable for restaurateurs and hoteliers to make provisions now during the summer months. Extensive outdoor areas require space, creativity and regulatory involvement. The following questions could be guiding:

  • What are the location requirements for outdoor gastronomy?
  • Which areas in the surrounding area would be suitable for outdoor gastronomy?
  • Is own land sufficient, or is leasing an option?
  • Can the pavement be used?
  • Are even traffic-calmed islands on the street conceivable?
  • Who has to issue permits?
  • How can passing vehicle traffic be safely cordoned off?
  • How can the outdoor area be made as weatherproof as possible?
  • What role do mushroom heaters play?
  • What outdoor furniture needs to be purchased?

It makes sense to take appropriate measures now in the summer. Entrepreneurs build ahead instead of regretting afterwards. Those who plan ahead now for almost all possible situations increase the likelihood of being able to deal professionally with most imponderables. Andreas Marr, as head of objekt-m, a contract furniture specialist, sees and evaluates many ideas that help the hospitality industry even in times of crisis.

Reinventing oneself

According to the economist Joseph Schumpeter, disruption is the creative destruction of the existing in order to further develop companies, industries or entire economies. Entrepreneurs in the hospitality industry are also advised to take a very close look at their own business model in the wake of the various crises in the global economy. Often seemingly insurmountable barriers are the prelude to new ideas or alternative business models. Not only innovative delivery concepts or new food and beverage sequences are the order of the day here. Approaches such as the hospitality concept Limehome are already considered a small revolution in the hotel industry, as is the cheeky gastronomic idea Ghost Kitchen. Today, even the fastest and financially strongest player is considered to have a promising future. but more than ever, “idea beats budget”. Creativity counts.

Picture credits: ©alex9500/123RF.COM

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