The pandemic has thrown curveball after curveball, but the changes aren’t slowing. Even though life is headed back to a new normal, the way restaurants are designed is moving in a new direction. It’s difficult to know which pandemic-era trends will stay and which ones will go but what we do know is things are unlikely to ever completely return to pre-pandemic practices.
Back of House vs. Front of House
If the past two years have been any indication of the shift in consumers, we’re headed for a back-of-house model in the future. So, what exactly does that mean for restaurants? Typically, restaurants are operating at a 70/30 front of house plan. This means that 70% of the layout is dedicated to front of house, and 30% of the layout is dedicated to back of house. This model has been strong for many years, but it’s essential to update your thinking as consumer demands shift.
Moving to a 70/30 back of house model is a great way to prioritize the kitchen while still serving guests. The more consumers move to delivery and carry-out, the more operations will begin to shift, with priority no longer falling to front-of-house. Giving back of house more room to operate can increase carry-out orders and create more accessible day-to-day practices.
Takeout and Delivery
Takeout and delivery have been up for the past two years while the pandemic rages onward. However, even as restrictions loosen and life heads back to, “normal” these consumer habits have been formed. If we know one thing, it’s that once consumer habits are formed, they’re hard to break. As consumers head back inside to dine, chances are they’ll maintain heavy takeout and delivery habits as well.
While takeout and delivery won’t be the only option, it’s vital to give it the attention it deserves. Many layouts are not set up with friendly takeout locations or enough kitchen space to make dozens of to-go orders a priority. Shifting part of the dining area to a takeout section is an easy and relatively inexpensive way to give more attention to takeout. SGC tip: Consider order staging carts for easy carry-out stations item #758152
Seating Privacy
Many things, like plexiglass dividers, will fade away (if they haven’t already). However, that doesn’t mean the allure of privacy will leave. Who doesn’t love being tucked into a booth in a far-off quiet corner of a restaurant? Alcoves and high-backed booths will continue to be the most popular spots in restaurants. Consider creating spaces that will maximize your booths and private seats.
Outdoor Spaces
Once seen as a luxury, outdoor space is now a necessity. Moving forward, outdoor spaces will be all about the experience. If the outdoor space is tables and chairs in parking spots, it’s going to lose its luster over time. If outdoor space is to be utilized moving forward, it’s essential to give it the same feel as the indoor space. Many guests will still appreciate the outdoors, but they’re not going to want to give up an experience. Remember, if it’s been thrown together quickly and with little thought, guests will pick up on this.
As you look to the future and consider new layouts, keep in mind how the pandemic has changed consumer patterns. Whether switching to a back of house model or simply adding more private seating, now is the time to make a change that will last with future trends.
