21 Ways Restaurants Could Change Forever, According to Chefs

这新冠病毒touched down in the U.S. early this year, and by mid-March, restaurants across the country were suddenly and almost entirely shuttered. The pandemic decimated, in one cruel swoop, an industry that雇用超过1500万人, and was projected to do $899 billion in sales this year. Chefs, who are ordinarily consumed by the relentless pace of restaurant work, suddenly have the time to think about what the industry might look like after all of thiswhen it's safe重新开放。

We spoke with dozens of chefs and restaurant owners about what comes next. Thoughts ranged from the practical—disposable menus, added cleaning protocols, increased takeout options—to bigger picture revisions, like enhanced safety nets for restaurant workers and broader acceptance of no-tipping policies. Jon Nodler, chef and co-owner ofCadence,Food & Wine’s Best New Restaurant of 2019, is among those who hopes the crisis sparks an industry-wide change.

他说：“我们无法继续运行这种传统模式，食品和人工成本以及对人的压力。”亚搏电竞“我希望餐厅老板和在餐馆工作的每个人都将其作为评估如何回到它的时候。”

加入我们:注册每周的F＆W Pro新闻通讯

随着美国人渴望再次在餐馆用餐并渴望支持他们最喜欢的景点，现在可能是重置规则的最佳时机。继续阅读这些行业内部人士预测（以及希望和恐惧）在餐馆重新开放时可能会发生什么。

“It won’t be a huge flow, but a trickle back into dining out or being around large groups of people in small spaces. We’ll probably be opening at 50% capacity, and then people getting used to going out again, and being okay with being around other people and in the restaurant, and you're gonna have to adapt to that. And that may look likesingle-use menus,银器被用某种袋子密封, maybe一个标语说桌子已经消毒before and after people sit down. Maybe servers are wearing gloves and masks at the table.”-Kwame Onwuachi, executive chef ofKITH/KIN在华盛顿特区

“寻找餐厅更加专注于确保员工和客人在身体空间中感到安全。桌子可能会进一步分开，并且随着我们习惯再次彼此相处时，操作过程可能会改变，使每个人都感到更舒适。此外，我们可能会看到short-term rise in individually packaged or portioned meals，反对家庭风格的晚餐，因为我们的集体创伤伤痕累累的食客不想在外出吃饭时冒着感染自己或他人的风险。”- 萨希尔·拉赫曼（Sahil Rahman）, co-owner of拉萨在华盛顿特区

“现在说出要制定哪些法规还为时过早，如果我们开始准备重新开放，这是一个问题。我们需要政府的指导，以实现哪些限制，因此我们处于领先地位。我的期望是我们会看到reduced occupancy in the dining rooms and bar areasof our restaurants,非接触式付款, and到处都是消毒剂适合客人和员工。我们必须确保在餐饮的乐趣与Covid-19的新现实之间取得平衡。”- Jason Berry，联合创始人揉款招待 +设计在华盛顿特区

“A collaboration of the federal government, Health Department, and ServSafe should投资于后甲型病毒后安全和卫生培训计划。它应该专注于更深入的清洁标准，更严格的个人卫生习惯以及食品安全措施的实施。亚搏电竞这项新的培训要求应该是通过或使您的季度健康检查前进的一部分。”- 罗伯特·欧文（Robert Irvine），食品网络上的“餐厅不可能”的主持人亚搏电竞

“I think we’ve seen the end of packed dining rooms for quite a while.我不能说人们会害怕密切联系多长时间，但是只要存在这种恐惧，我看不到小型家族企业能够蓬勃发展，这是一个悲伤而可怕的前景。但是，在这个新的正常情况下，大型的交付平台将表现出色。虽然人们可能害怕外出吃饭，但总会有饭菜。话虽如此，我知道这个行业将生存，并比以往任何时候都更强大。”- Anna Bran-Leis，所有者Taqueria Del Barrio,Dos Mamis, andDC Empanadas在华盛顿特区

“We’re getting creative and working harder than we ever have to keep afloat until we’re permitted to reopen. And, when that day comes,跳跃不会是一个完整的房子。We’ll still have to do takeout and balance dining room service—whatever that will look like with any new health code rules that will be put in place to keep everyone safe.”- 马西·特尼（Marcie Turney），厨师兼共同所有人Safran Turney热情好客in Philadelphia

“如果从所有餐馆完全消除了小费，那么所有餐厅员工不仅可以赚取稳定的工资，而且我们将能够在房屋后面和房屋前之间的薪水均衡。如果每家餐厅的价格都包括在内，it would reprogram the guests to reset what their price points are。Obviously when we will be allowed to have guests come back in, the restaurant won’t be full. Front of house won’t be earning the same level of tips so by just eliminating tips and paying an hourly wage, then the employees wage levels would be more stable and not dependent on how busy the restaurant is.”-Ann Hsing, COO ofDialogue和帕斯乔利在洛杉矶

“这不是普遍消除小费的好时机吗？这小费文化是一种破碎的古老，男子气概的系统，可以促进不良行为并奖励一些负责用餐经验的人。或更改围绕如何在餐馆工作人员之间分配技巧的法律，以使所有人公平。”-Mary Sue Milliken, chef ofSocalo,边界烤架在洛杉矶

“这场危机的严重性引起了对我们的实践和价值观的重要批判性重新审查。将来的康复和改善基于我们在生存和适应的这一时刻向我们所展示的教训的集体能力取决于我们的集体能力。我一直受到鼓舞，希望看到进一步减少贪婪和剥削，重新培养经验和对趋势和美学的感觉，以及越来越强调组织横向和透明度。”- 布雷德·威廉姆斯（Brady Williams），执行厨师Canlis在西雅图

“我在我们的行业面临的不确定性和改进机会感到兴奋之间瘫痪/恐惧 - 我们是一群创造性的，我知道我们中的许多人会发现新有趣的方式来养活我们的社区。我很高兴看到这场灾难中有什么餐厅的创新。目前，我们的食品系统的弱点 -亚搏电竞 付费劳动力，几乎没有带薪休假/病假薪水，缺乏健康福利，令人难以置信的紧张利润等等 - 都接触到了有关公众。I see this as an opportunity to fight for food system workers’ rights and educate the public on the societal dangers of artificially low-priced food。I look forward to benefits packages for farm/restaurant/grocery workers, that include healthcare and PTO packages, that are on par with other professions and a public that understands and is willing to pay for it.”-Mary Sue Milliken

“Damn, we have to create an atmosphere where our staffs feel like family and our customers feel like they are home cozy and relaxing by the their hearth; make food that is both nutritious, creative, and delectable; force our suppliers to begin to solve climate change with new and innovative sustainable solutions;成为人权运动的政治战士; and we have to make money. Sounds like a breeze.”- 龙·古德曼（Ron Goodman），厨师兼合伙人Ivy City Smokehouse在华盛顿特区

“我希望工资率上升，作为餐馆老板，我们可以提高零售价以弥补这一点。我担心工资会被压制，我们必须在定价上非常积极地吸引客户重新进入并推动访问频率。我希望对每天或一周工作的小时时间的不切实际期望进行调整。I fear that we will be so tight on margins that we have to drive workers harder to make ends meet.”- 埃里克·尼尔（Erik Niel），厨师的厨师轻松的小酒馆和酒吧和Main Street Meats在田纳西州查塔努加

“老实说，很难看到现在有什么好处，但是我认为我们会看到的一件积极的事情是，食客们将对酒店业以及为食品提供和服务食物而获得更大的赞赏。亚搏电竞在家里，我们看到许多家庭厨师可以处理新的，具有挑战性的食谱，例如面包制作。现在他们亲身经历了制作好面包的两到三天的过程，我认为他们会拥有对专业的更加尊重。So much of what goes on behind the scenes of a restaurant has been forgotten or taken for granted, and I believe that with more people cooking at home now and doing the work, it will be a nice reminder.”- 迈克尔·舒尔森（Michael Schulson），厨师兼餐馆老板舒尔森集体in Philadelphia

“我认为整个国家也可能是第一次意识到款待的重要性。我希望看到这种认可继续栩栩如生。我希望看到a shift in how we regard all hospitality professionals- 我们看到他们为他们所拥有的真实命运和贡献者而不仅仅是经济，而是对人类的精神。”-Steven Devereaux Greene, chef of苍鹭in Cary, North Carolina

“我们谈论了很多用餐的成本。我认为与客人进行了很难的交谈，因为他们习惯了用餐。但是我认为人们正在认识餐馆对他们的意义。我真正希望看到的是对餐厅提供的娱乐的理解。Eating at a restaurant is your entertainment for the night in the same way that a movie or a concert or the theater is. So I hope to see people apply the costs associated with entertainment to restaurants. If you buy a concert ticket and you decide not to go to the concert, you still have purchased that concert ticket. I think that people don't understand the parallel between that and making a reservation at a restaurant and not showing up, or calling and canceling last minute, not allowing the restaurant time to resell that seat. You can get food anywhere, but if you want an experience that's your entertainment for the night, you essentially need to rent the table and rent the experience that you're seeking.”- 乔恩·诺德勒（Jon Nodler），厨师兼共同所有人Cadencein Philadelphia

“Because people started cooking at home, theirappreciation for good food and the work that goes behind it will rise。This will put pressure on restaurants to up their game to correspond with their prices, quality of food, and the overall experience they are offering. People, I believe, will not be as willing to go out to eat like they were before the pandemic, unless the overall restaurant experience is really worth it.”-Badr Fayez, chef and owner ofBowlila在洛杉矶

“To predict how the industry is going to look after this is all over is a tough feat. But it reminds me of when I first started culinary school. It was 2008 and the recession was at full speed. It was so difficult to think about job searching and how a career in culinary would look. Jobs all around us started to close. Pay was reduced to unlivable wages and so many folks were displaced. I think the grandeur of our industry will now be stripped away just like it was in ‘08. And quite frankly, pastry will be put into a corner yet again like it was during the recession. My hope is, though, that through this major event we can now see our mistakes from ‘08, where we went wrong and how we failed our cooks, our stewards and our industry family. In 2008 we should have set up failsafes to protect staff and give an honorable and living wage to our workers, the true backbone of our industry. Today,I hope that we learn from our mistakes and make sure to provide and equitably take care of the folks that really make our dreams possible。重建将很难，但并非不可能。但是这次让我们以正确的方式做。”- Paola Velez，执行糕点厨师KITH/KIN在华盛顿特区

“我们现在正在学习的教训 - 作为企业主和整个社会 - 我们必须保护我们的工人。很明显，很明显为餐馆建立安全网的需求从未如此重要, and right now that means banding together. Restaurant owners need to protect their staff and join forces to create a union or organized group that has their best interest, and that of their workers, in mind. A group with a unified voice would help mitigate the effects of recent difficult decisions, for future shutdowns."- Erik Bruner-Yang，厨师兼所有者Maketto,Toki Underground,ABC小马,兄弟姐妹, andSpoken English在华盛顿特区。

“I think there will be greater efforts for employers to take care of their employees, in terms of pay and benefits, but also healthy and supportive work environments. And我认为我们将积极追求资源和立法来支持这些努力。”-Christine Cikowski, chef and co-founder atHoney Butter Fried Chicken在芝加哥

“Such a large number of people, as we have seen through the pandemic, have been left out from the conversation without recourse, support or much attention. A large number of people—immigrants, largely undocumented—who show up and do all of the heavy lifting making these places a reality for chefs and diners alike. We live in a country whose culture has turned into 'out of sight, out of mind,' whilst forgetting that we live in a country that was forged and built by immigrants whom without, most of what we have now would not exist. From buildings and railroads, to farmlands and foods.My hopes are that people see this vulnerable and marginalized faction of the industry, whom without it wouldn't exist, and push for better legislation, immigration policy, equal pay, and humane working conditionsthrough the entire landscape starting now and building towards a better future for the hospitality industry.”基督教Irabien executive chef ofMuchas Gracias在华盛顿特区

“Efficiency is going to be the keyword in the industry when we begin to get out of this and will continue to be the keyword for a lengthy amount of time. Restaurant staffs have been decimated by this pandemic, and for the restaurants that remained open doing carry out and delivery, they've worked with a small fraction of the staff they normally run with. The longer this continues, the more experience that these restaurants will have with通过准备，执行，执行包装等变得更加有效。, to the point where when we are ready to reopen to the public for dine-in, there will be fewer staff members in both back of house and front of house than before the pandemic.”- 李·李（Danny Lee），厨师兼共同所有人Anju,chiko和Mandu在华盛顿特区

“I think it's pretty clear though that our business will take a very long time to get back to 'normal' once we are able to safely reopen. There will likely be a new normal where we need to get creative to find opportunities outside of our four walls for guests to experience our restaurants and bars.实际上有太多未开发的潜力- 我认为虚拟体验以及已经成为我们标志之一的面对面款待的空间也必须是而且必须是一个空间。我们已经涉及外卖和路边拾取，并且正在研究虚拟烹饪演示和课程，但是我们如何进一步推动这些想法呢？我们可以创建一个虚拟餐厅概念，可以成为我们传统概念的合作伙伴业务吗？在这一点上，没有任何问题。作为一个行业，餐馆老板的创始原则是照顾其他人。如果我们不能面对面做到这一点，我们就必须以另一种方式弄清楚。”-Barbara Lynch, chef and restaurateur of芭芭拉·林奇集体在波士顿

“Inadequate government support and the extended nature of this crisis will be absolutely crushing for the restaurant industry and local shops across the country. The assistance offered so far has been inadequate, and without drastic action, we will see the shuttering of thousands of beloved small businesses (and struggling chains) across the country. Many will never re-open, and others, burdened by the weight of deferred rent and decreased sales will open once more, only to close a few months later, unable to meet their increased monthly payments. Tragically, yet somewhat predictably,继续缺乏资本和资源将导致移民和少数民族拥有的企业受到不成比例的影响和closing at greater rates than other businesses."- 萨希尔·拉赫曼（Sahil Rahman）

“The restaurants that come out of this are going to be the ones that get really good at to-go business.I think it has a real chance to push people away from the delivery platforms, as you'll see restaurants start to figure out that they want to control their revenue a little bit more。It’s also about figuring out how to get people to pick up instead of having to deliver. How do you get great at having a little carryout store? How do you master curbside delivery? Because the business is there. People do want the food to-go.”-R.J。我lman, president ofLettuce Entertain You Enterprises在芝加哥

“肯定会很慢。我们许多以前没有提供的人甚至探索了它已经了解到的it’s a great revenue source。"-Christopher Gross, chef of箭牌豪宅in Phoenix

“As people get more and more accustomed to the convenience of having their meals come to their doors, they will be less inclined to leave their homes to get food once this storm passes. Much to the chagrin of many restaurant owners frustrated byhigh third-party fees, this trend is here to stay, and moving forward it will force many restaurant operators to adjust to this new reality. The real question becomes how to make the model work. Local restaurants are giving up to 30% in fees to the delivery platforms, the drivers are underpaid and underrepresented, and those companies are still losing millions annually. Restaurants are outraged, and the system is broken and unsustainable at this point. The question is what comes next, and who and how will we solve this problem.寻找许多新公司和技术解决方案to answer this question in the months and years ahead.”- 萨希尔·拉赫曼（Sahil Rahman）

“鬼厨房将成为更受欢迎,因为of the low setup fees vs. the risk associated with it. It also imbeds delivery service into their model right off the bat so they need to choose the right packaging to allow their food to be delivered in the best quality possible.Ghost kitchens with a shared dining area is a much more suitable business modelto allow people to come and visit and eat food fresh.”-Badr Fayez, chef and owner ofBowlila在洛杉矶

“Given the rise in delivery, as companies adapt to survive, we will see many restaurants begin operating delivery-only ‘ghost restaurants’ in addition to their normal operations. While still nascent, this model has the potential to be a modern version of familiar retail brand partnerships such as the KFC + Taco Bell hybrid stores, where they serve full menus of two different brands in one retail store footprint, helping to increase sales and cut rental costs for both businesses. These ghost restaurants will allow brands to have their traditional retail storefronts, and inside the same space, allows them to produce and serve a totally separate digital storefront, brand, and menu. While still in the early stages, these幽灵餐厅有可能帮助餐厅从其现有空间中产生额外的收入。”- 萨希尔·拉赫曼（Sahil Rahman）

“与1999年相关的困难的意外影响将对对心理健康和焦虑的关注产生持久影响，而不仅仅是在我们的行业，而是在所有行业中。至关重要的是，将我们的注意力比以往任何时候都更加转移到我们的酒店专业人员的福祉上，并创造出“与您一起检查/检查您的心态”的延续。We will need to remain vigilant in continuing to care for one another返回工作后发生。”-Steven Devereaux Greene, chef of苍鹭in Cary, North Carolina

阅读更多:《食品与亚搏电竞葡萄酒亚搏电竞专业人士心理健康与清醒指南》

“我们相信大多数地方的容量将受到限制。我们将继续我们的待办事项和市场项目。我们觉得大多数人都想呆在家里，只有偶尔才真正出去，以纪念这一点，会有选项。”- 洛杉矶的Antonia Lofaso，厨师/所有者Scopa Italian Roots，Black Market Liquor Bar，Dama，Antonia Lofaso餐饮

“ Covid-19的大流行使人们对大多数餐馆的敏捷方式令人震惊。可能该行业将看到敏捷的概念的增长，meaning they can serve guests in a multi-faceted fashion such as dine in, to-go and/or delivery, and retail.”- 史蒂芬·卡普兰（Stephen Kaplan），共同所有人和首席运营官Rumi’s Kitchenin Atlanta

“随着人类的行为和工作文化的转变，关于哪些位置最适合前进的品牌，有一个开放的问题。传统上，城市的市区地点是餐馆的热点，有大量的办公室工作人员正在寻找快速的午餐或欢乐时光。随着越来越多的人在家工作，人们对人们是否会回到工作场所有一个悬而未决的问题，该问题的答案将改变餐馆在哪些地点选择开放的积极。”- 萨希尔·拉赫曼（Sahil Rahman）

“当我们重新开放为餐厅时，我们将简化菜单，现在是一次性的，并改变了座位安排和容量。我们在卡波（Capo）的菜单的很大一部分将是小盘子 - 旨在创建更平易近人，负担得起和快速的体验。” —Tony Gemignani, chef and owner of托尼的比萨仙人掌和Capo的在旧金山

“I don’t think people will give up eating meat because of COVID-19, but we will definitely see less items on the menu with more innovative approaches to a “zero waste” philosophy. Dishes will be individually portioned as sharing plates may not be an option for some time. Innovative THALI (Indian-style meal made up of a selection of various dishes which are served on a platter) can gain its popularity in upscale Indian restaurants to reduce interactions with a server.” —Sujan Sarkar, executive chef ofROOH San Francisco和Rooh Palo Alto

“我充满希望。我认为超级消毒，机器人食品服务将不是我们唯一的选择。亚搏电竞人们渴望联系，并且在大流行结束后会比以往任何时候都更想要。我看到强烈推动了更本地农业，自给自足的食品系统，朋友们紧紧聚集在桌子上，用舒适的食物用餐。亚搏电竞是的，在很快的时候，我们将需要身体遥远，但是当我们接受治疗或疫苗或疫苗的免疫力，或者至少对与Covid-19相关的风险进行的真实度量时，我们会希望，更多比以往任何时候都可以提供食物和餐饮的亲密关系。”亚搏电竞-Josh Kulp, chef and co-founder ofHoney Butter Fried Chicken在芝加哥

“QR code-based ordering（您可以在手机上扫描QR码以访问菜单项和指南）可以替换传统菜单卡，这将减少与服务器的交互时间。”-Sujan Sarkar

“我们正在研究技术和所有可行的方法来限制接触曝光，并在服务之前，期间和之后保持适当的社交距离。”- 马克斯·戈德堡（Max Goldberg），共同所有人Strategic Hospitality（Catbird座位，Pinewood，Bastion，Henrietta Red，Patterson House，Downtown Sporting Club，Merchants，Band Box，The Party Line）在纳什维尔

“As the co-owner of a bagel shop, I'm banking on people's continued love of carbs post-COVID."- 安德鲁·达娜（Andrew Dana），联合创始人Call Your Mother在华盛顿特区

“随着我们学习更多并希望能够重新开放，我们正在考虑采用季节性方法来解决我们的食品和饮料概念，这些概念确实会使人们在各个层面上都无法在家中获得任何东西。亚搏电竞寿司和我们的羊肉棒棒糖之类的东西是人们渴望的菜肴。我们预计我们的厨师驱动的鸡尾酒也能超越玻璃杯和其他烈酒。亚搏电竞您无法在家做的任何事情，我们都会准备提供。”-Grant Gedemer, Corporate Director of Food & Beverage forOxford Hotels and Resorts在芝加哥

“Nobody knows what’s gonna happen. Stack your cheese and mentally prepare for unpredictable change.”- 查德·威廉姆斯（Chad Williams），厨师兼所有者Friday Saturday Sundayin Philadelphia