Thrive on creativity
Food consultant and freelance writer David Yip observes that as most businesses will focus on the recovery of profits and operational costs – dining trends that emerge will be those that strike a balance between creativity and profitability.
In fact, during the pandemic, the industry around the world has been responding quickly, for example by stretching lunch and dinner hours and keeping to shorter menus.
Virtual dining experiences were launched where chefs, sommeliers and mixologists interacted with their guests via virtual platforms. Some restaurants and bars “co-work” in the same space and combined their businesses into one dining experience, which helped to shoulder the cost of rent and marry the strengths of their business.
