Change to adapt: Observations & thoughts about restaurant & hotel operations

The pandemic challenges the restaurant industry to adapt to the new changes quickly. Being able to remain flexible is the key to survival. For example, restaurants must:

• Continue focusing on mobile ordering, contactless self-service, curbside pickup, and delivery services.
• Redesign the entrance to promote easy pickup and delivery services.
• Allow for more flexibility in changing the dining room layout (e.g., moving tables and chairs around or removing some tables/chairs away to leave more space in-between groups).
• If conditions allow, use retractable walls and an operable roof, a design that can maximize the use of natural lights and easily switch between indoor and outdoor dining.

What does “bleisure” mean to hotels? For a minimum, hotels may consider to:

• Redesign or update the guestrooms with comfortable working desks.
• Maintain or upgrade a stable, fast, and secured internet network.
• Rethink the use of public areas, turning them into small and flexible spaces for remote work.
• Allow guests to add one or two foldable tables to the guestroom upon request, similar to meeting the demands for baby cribs or rollaway beds.
• Promote the hotel as an excellent alternative for work and small team meetings.
• Highlight the neighborhood’s local experience during off-work hours.

A more thorough and detailed discussion can be accessed via: https://bit.ly/kwok031521