Reimagining Restaurants in the Wake of COVID-19
Food. It’s delicious, it sustains us, it brings us together...well, at least it used to.
The U.S. restaurant industry has really gone through the fire this year. As of July 15, 60% of restaurant closures became permanent due to COVID-19. That’s 15,770 restaurants (that we know of) completely shut down and millions of workers suddenly laid off over the course of four months. Unfortunately, the numbers will keep rising as long as this virus continues spreading.
But not all hope is lost. We believe there are ways for restaurants to combat and bounce back from this economic crisis.
#1: FOLLOWING HEALTH & SAFETY GUIDELINES
Many restaurants have already taken preventative measures to accommodate health and safety regulations, from offering delivery and takeout options to employing temperature checks. This is a given but essential first step to attracting customers and creating an inviting atmosphere for all to feel safe and comfortable in their space.
#2: COVID-FRIENDLY TENANT IMPROVEMENTS
Moving forward, many dine-in restaurants may consider investing in making more sustainable changes. We think it’s worth it in the long run. Here are some helpful COVID-friendly tenant improvement ideas from QSR Magazine:
Open Kitchen Design: Providing customers the ability to see what’s going on in the kitchen can give them peace of mind that their food is prepared safely.
Extensions: Bar tops, sneeze guards, and queuing spaces can all be extended deeper, taller, and wider to increase social distancing.
Hard Surfaces: Conducive for spreading germs, soft and porous surfaces such as cushions, drapes, carpets, wood, and granite are considered unideal for restaurants nowadays. Solid surfaces, such as stainless steel and porcelain, are much easier to clean and sanitize.
Drive Thru & Pickup Windows: Reimagining ways for customers to pick up their food can help reduce foot traffic.
Here at Utt Construction, we specialize in tenant improvements and are eager to help restaurants thrive during and after this pandemic. Whether it’s redoing countertops or expanding seating areas, we are committed to providing the highest quality work for the lowest possible cost.
See more photos of Caffe Luxxe here.
#3: THE FOOD HALL MODEL
You may be familiar with the trendy food hall concept, “a collection of individual micro-economies presenting local, regional, non-chain, chef-driven fare that stands in stark contrast to traditional chain food and beverage”. A recent Cushman & Wakefield study on the profitability of independent food and beverage businesses following this model found that “food halls will be where the industry rebuilds first” post-COVID-19.
Not only are food halls designed for flexibility and easy transformation, but they also operate efficiently for everyone involved. Research shows that food hall vendors have much lower fixed costs and higher profit margins than other independent restaurants, and food hall owners face low risk when accommodating a new vendor.
We are so proud of our local Santa Barbara Public Market for prioritizing the community and making an active effort to support its vendors and customers. All eight tenants are still in business, working together to create a positive environment for people to enjoy great food and dine outside in their new communal parklet.
We had the honor of building out three of these vendors when they first opened - Ca’Dario Pizzeria, Fala Bar, and Wabi Sabi - along with making tenant improvements to Corazon Cocina. We are confident they’ll continue to thrive post-pandemic, not only because they serve some of the best food in Santa Barbara, but also because they are part of a well-designed, forward-thinking F&B model that has kept them in business.
Click images to view more project photos of each restaurant.
We love serving the restaurant industry, and it’s hard to see some of our favorite spots struggling to keep their doors open. Whether it’s making tenant improvements or building out an entire kitchen, we are here to help. We have been around for almost 40 years now and found that a tweak here and there can go a long way. Let’s work together and do what we can to be proactive and keep the restaurant industry afloat!