How COVID-19 could impact hospitality design: The distributed restaurant
No industry has been as badly impacted by the current pandemic as the hospitality industry. Sales at restaurants in the US are expected to decline by over € 207 billion during the next three months according to the National Restaurant Association. Venues in London are already reporting a 47 per cent drop in year-on-year footfall. If the situation persists into the summer, the World Travel and Tourism Council projects a global loss of 75 million jobs and over €1.9 trillion in revenue. The question now is, what comes next - what can be done to convince consumers to book again and how to better prepare brands for similar events in the future.
'When the global lockdown starts to be lifted and we begin to find what many are calling "The New Normal" for the hospitality and travel industry, there won't be a "business as usual" bounce back, but instead a rethink and collective adaption of what hospitality means,' Philippa Wagner , head of Ennismore's insight division, tells Frame. In the first instalment of this two-part series we look at why hospitality brands should embrace their forced conversion into media-come-delivery providers.
