In the restaurant industry there is a lot of uncertainty about the reaction of diners when reopening, having it difficult to make decisions, this was announced by Domingo de Obaldia, owner of El Trapiche and President of Restaurants Association.
The positive thing is that the protocols are already established with regard to the production, preparation and dispatch areas something that they have been doing for the part 5 months. Now is time to check how will be the interaction with each diner, as the costs for equipment maintenance, increase in personnel and a more thorough and frequent cleaning. For Domingo de Obaldia there are many restaurants that will not have the economic solvency to make that investment.
The two meters distance and the use of masks with the diner will be the protocols that will cause the greatest impact. The distancing will affect the number of customers and this will impact negatively on the restaurant’s income, a fact that for Domingo, each owner must see if it is economically convenient.
The only thing left for the restaurant industry is to modernize its services so that supported by technology, a close relationship can be kept with each diner.