The opening days of reopening usher cautious optimism as pubs welcome back a denary of diners in a post-COVID cat and mouse of motives and logistics.
Australia has demonstrated a world class performance in suppressing the virus, but as businesses and hospitality around the globe begin reopening the doors they face unknown expectations by tentative customers.
Far removed from the traditional bustle and din of a well-patronised public bar, the trailblazing operators welcome small groups that have booked online for the right to attend, greeted at the door and seated by a friendly but socially distant host.
For the time being at least, pubs will be looking and operating more like restaurants, with set seating and less offer of mobility. During this time the bars will likely be repurposed to facilitate the revised operations.
Sanitising stations, for staff or public use, will become a common sight, while at least some customers will expect food staff and servers to wear a facemask.
The reduction or elimination of contact is a big focus, going beyond cashless and even tap-and-go payments, to online payment from in the venue, the demise of the physical menu, and mobile alerts to tell patrons when their food is ready.
A survey of several hundred everyday Australians asking “what the new world will be like” found considerable opinion on changes to their eating and drinking out spending patterns.
An encouraging 60 per cent say the post-pandemic environment won’t affect their spending, and adding context to the rising public sentiment around supporting local industry, a surprising 20 per cent of respondents say they will actually eat out more.
The survey by Meandu* found a major shift toward digital solutions in the minds of customers, but poses good news for the re-emergence of the industry.
“Customer expectations have changed and customers will choose venues that take their health and safety seriously,” says Stevan Premutico, founder of Meandu and previously of Dimmi.
“Spend will drop as broader financial pressures impact us all, but perhaps not as significantly as many may have feared.”
Results found 95 per cent of customers are looking to pay with a credit card or their mobile phone, which they know and trust, and around two-thirds of people preferred a digital menu. Sixty per cent are also wary of standing in queues, although the booking systems are making that uncommon.
Venues already open are also learning the pitfalls of strictly bookings in a suppressed environment, including anecdotes of parties of ten comprising mostly kids, and another simply failing to show up. Restaurants in New York, burdened with similar challenges, report putting in place booking number limits, and many are not allowing minors.
A number of NSW venues have also jumped to the opportunity of private parties, offering spacious, well-equipped and fully stocked pubs for groups of ten mates.
*Meandu is a table ordering and payment system that improves the patron dining experience, allowing users to link their smartphone to beacons affixed to the tables, providing a digital, personalised menu and payment facility.