As COVID-19 has ravaged the United States – as well as the rest of the world – many businesses were forced to shut down. As the world slowly begins to re-open, restaurants have been perhaps the most controversial business topic. Employing more than 15 million people, the foodservice industry closure left many unemployed and completely changed many people’s lives. Now that they have some downtime from the hustle and bustle of the kitchen, a few chefs made their predictions about what restaurants after COVID-19 may look like. Many were hopeful about the potential industry-wide changes.
1. Demand for Transparency
Chef Brady Williams has been inspired by the resilience of the nation during the COVID-19 pandemic. He claims that “[h]ealing and improving our industry in the future is contingent upon our collective ability to pay attention to the lessons we are being shown during this moment of survival and adaptation.” Still, other chefs are looking forward to making changes and improving the ways they feed their communities. Chef Mary Sue Milliken sees this as “an opportunity to fight for food system workers’ rights and educate the public on the societal dangers of artificially low-priced food.” Some restaurants feel they will need to raise their prices so they can increase wages and many are hopeful that “unrealistic expectations of hours worked per day or week will be adjusted.” Restaurant staffers are hopeful that customers will still come back in droves, but that fair treatment is better enforced.
2. Greater Protections for Workers
Pastry chef Paola Velez still remembers the hardships she experienced in the food industry in 2008, during the recession. She hopes that we do not see pay dip so low that companies can’t keep a full staff, or the staff that does stay on can’t even make enough to pay their bills. Having to layoff workers during the shelter-in-place rules is further proof that companies need to be able to protect staff and provide them with livable wages in order to be prepared for a disaster of any sort.
3. Local Dining Closures
Depending on the extent of this crisis, the restaurant industry and other local shops are on the chopping block. Assistance up to the point has been helpful but not enough to sustain everyone, so we will see some businesses closing their doors for good in the near future.
4. Implementing Mental Health Services
Across more than just the restaurant industries, the COVID-19 pandemic has taken a toll on the mental health of people everywhere. It will become more important than ever to focus on the well-being of hospitality workers and checking in on their mental states. Further care should be implemented when everyone is finally able to return to work.
5. Fewer Complex Menus
Restaurants opening after COVID-19 will likely have a condensed menu because they will be using disposable menus to keep contamination at bay. Restaurants that normally served family-style 
meals may make the switch to individually portioned meals.
6. Exclusive Food Items
As the time nears for restaurants to open to fuller capacity after the COVID-19 pandemic, many are looking to roll out a more unique menu so their guests are more inclined to come back. Offering more seasonal approaches that customers will have trouble making at home, along with custom cocktails, restaurants that have new menu options to offer expect to be able to fill tables again in no time.
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