by Kevin Kochman
MORTON GROVE, IL – A global pandemic is a surefire way to disrupt society. However, as the world continues to endure COVID-19, we continue to find ways to adapt. Vaccine rollouts were a great push toward a sense of normalcy. But as I write, we’re hearing news about increasing rates of COVID in parts of the United States that have low vaccination rates. The food and beverage (F&B) sector remains on a dizzying ride.
On the one hand, assumptions about pent-up demand for leisure activities like dining out and travel held true. We’re on track to have a full recovery a year earlier than many industry analysts predicted. As the president of the leading provider of foodservice design software, I’m thrilled to say that we definitely see recovery on our end. KCL software usage is up, meaning that designers, dealers, and consultants are busy planning restaurants, industrial kitchens, and other foodservice venues. We’ve even brought on nearly a dozen new manufacturers in the first half of the year.
On the other hand, there are still difficulties attracting and maintaining staff, which can be something of a vicious circle. For example, a patron goes to their favorite restaurant expecting everything to be like the before times and when it’s not, perhaps due to food price increases, supply chain issues, or an understaffed front-or-back-of-house, that patron may vent their frustration on the server. This can result in a server feeling so overworked and underappreciated or even abused that they quit.
After a year or so at home, some people could use a refresher course on how to navigate out in the world. Some of the changes we saw during the peak of COVID are transient. For example, to the delight of older patrons, QR code menus are falling by the wayside in many places and buffets are back. However, some transformations are here to stay, such as curbside pickups and deliveries. We see new venues being designed with this in mind.
And then there are the unknowns. Will municipalities continue to restrict street traffic to allow more opportunities for al fresco dining? Are carry-out cocktails on their way out? While summer provides ample opportunities for outdoor eating, smart operators are making sure their air filtration and ventilation systems are up to snuff to protect people eating indoors.
It’s been tough, but we’ve seen many examples of resilience and innovation in the last 1.5 years. Though everyone has faced hardships throughout this pandemic, we can look forward to a better and safer future.
Kevin Kochman is president of KCL, Morton Grove, Ill.