How Has the Coronavirus Affected Restaurant Decor?
Any pandemic can have serious political, social, and economic consequences; the Coronavirus is certainly no different. The contemplated transformation for businesses in the near future will definitely modify their appearances and decor accordingly. Therefore, we’re going to consider how the Coronavirus will ultimately affect restaurant decor.
During the pandemic, hospitality remains one of the most affected industries. Added to this, is the fact that some aesthetic alterations will have to be made to the interiors of certain eateries. This is in order to adapt marked measures and protect customers.
Consequently, the appearance of restaurants will change, and a new way of perceiving a product will be produced. Unless businesses take action, the relaxing restaurant character is in danger of being lost. Instead, consumers will be enveloped in marking distances and following security measures.
Restaurant and hospitality interior design
The first feeling that we have when we enter a restaurant is through the interior image. That is to say, the type of furniture that’s been used, the colors, the lighting, and the atmosphere that the owners and occupants transmit.
Equally, consuming food is a pleasant experience. In fact, we usually associate dining out with a relaxing and sociable experience, combining calmness and tranquility.
However, this perception has quickly changed and, due to the Coronavirus, the time we now spend in a restaurant is focussed on hand hygiene and social distancing. For this reason, restaurant interior design will be affected by the new resources required for protection.
Five measures that’ll undoubtedly affect restaurant decor
It’s in the interest of all hospitality businesses to make changes to comply with ever-changing legislation and protect their staff and customers. In order to do this, a series of measures must be established to change the internal (and possibly external) layout and ultimately, the image of restaurants. Some of these are as follows:
- Tables and chairs always used to have a comfortable and considered distance between diners, but from now on, the distance between diners will be far more forceful and obvious. This will inevitably reduce seating capacity because distance requires space.
- More recently, diner and server separators have been recommended. Although using methacrylate partitions between tables generates less openness and hinders the time it takes to serve, they protect people in a more effective way.
- In connection with the previous measure, we must highlight the placement of screens on bars or countertops. With a small gap to pass products through, this reduces visibility and establishes a much more drastic subconscious separation.
- Areas of passage will triumph in all aspects. Greater width will be sought and wider passageways or corridors will be guaranteed.
- Table presentations will be reduced to minimal elements. Cutlery and plates will be covered, wrapped, and sanitized and the aesthetic functionality will change accordingly.
Disinfection in restaurant decor
Furniture reorganization or layout isn’t the only decision that’s being made: protocol will be followed to prevent surface contamination and avoid possible infections.
In this sense, restaurant furniture can be damaged. The continuous disinfection process inevitably deteriorates everything it comes into contact with because the chemicals it contains can damage the external appearance and texture.
Businesses should find new ways and possibly new furniture that can sustain constant disinfecting while limiting long-term damage to both the furniture and the environment. Stone is one material that’s particularly durable and endures the least damage. On the other hand, wood, which is usually present in most furniture, is more sensitive and porous and requires special care.
New investment in restaurant decor
One of the problems facing the world of hospitality is the investment that’s required to adjust. It’s never easy to give a business an aesthetic modification as it takes time and money.
However, it’s very important to give forethought and preempted insight into the situation to avoid any unnecessary expense. Either way, restauranteurs, and diners must pay attention to legislation and public health advisors so that we can all enjoy life and anticipate a return to normality.It might interest you...
All cited sources were thoroughly reviewed by our team to ensure their quality, reliability, currency, and validity. The bibliography of this article was considered reliable and of academic or scientific accuracy.
- Felipe Gallego, Jesús: Manual práctico de restaurante, Paraninfo, 2002.