HOW SEAFOOD RESTAURANTS CAN COME BACK STRONG AFTER THE PANDEMIC

How seafood restaurants can come back strong after the pandemic. Like so many other companies both within and beyond the culinary world, seafood restaurants have struggled amidst the coronavirus pandemic. Recently we checked in on the challenges faced by Iceland Seafood International, and these challenges — so far as we can tell — reflect those faced by the industry at large. Suppliers have simply had difficulty meeting expectations, and this has highlighted the struggles seafood restaurants are facing both in the UK and around the world.

Various things need to happen for the industry to get back up to speed. And as the aforementioned look at Iceland Seafood International acknowledged, some recovery has already begun. But it’s clear that the seafood industry can only fully return to normal if and when restaurants are able to open in a way that makes consumers feel safe and comfortable. For that reason, we’re looking at some of the things that can be done to make this happen.

Cost Education

In a piece written back in April, The Guardian asserted that restaurants won’t be the same after the pandemic. But in doing so, it also put forth some of the constructive changes that may need to be made if restaurants are to endure, and potentially thrive. One such change boils down to cost education. This will not be an easy hurdle to clear, but the basic idea is that restaurants may well have thinner margins, and may therefore have to sell food at a price that more closely reflects the cost of goods. This will mean educating consumers about the quality and sourcing of ingredients, so as to justify what could be higher prices. Again, this will be a challenge — customers don’t exactly want to pay more to eat out. However, if it’s made clear that they’re paying the price of fresh ingredients, rather than succumbing to random inflation, many may go along with it.

Unionisation

The same piece in The Guardian also quoted one chef as suggesting that now is the time for more restaurant worker unions to arise as well. We tend to focus mostly on companies and customers when considering the struggles of the restaurant industry — but the truth is that the workers who make seafood restaurants run are also central to the whole dilemma. Restaurant workers have been hit hard by the pandemic, and any organised push for more stability and protection on their behalf may well help the industry to recover.

New Payment Methods

For those restaurants that are actually in a position to begin welcoming customers back in person, one simpler change that can be made is the adoption of updated payment mechanisms that make said customers feel safe. This is actually something restaurants and other retail businesses have already been considering in recent years. In a rundown of retail payment processing by FIS Global, it’s discussed that there are a lot of perks to be had by businesses making upgrades: simpler experiences for customers, more insight into purchasing data, and so on. With regard to coronavirus comebacks though, fully digital payments can make a world of difference. Customers able to use their devices to conduct transactions, rather than pass cards or cash back and forth, will appreciate one more layer of safety. In many cases this alone may make them more likely to return to their favourite seafood establishments.

Spacing & Precautions

Beyond digital payment options, seafood and other restaurants alike can also seek to make customers feel comfortable by presenting new seating arrangements and showcasing additional precautions. In August, as more establishments began to reopen, the BBC looked at adjustments by pubs, and presented some ideas in this same vein that any restaurant ought to consider. These included keeping people from standing at bars; controlling table booking in advance to minimise crowds; compelling staff to wash hands regularly; and even controlling toilet access. Any and all of these precautions can turn a restaurant into a safer environment, and thus more likely to do business with cautious customers.

For many restaurants, the transition back to business will still be a long and difficult one. There’s no telling when customers will feel fully comfortable again, and there is still potential for coronavirus resurgences also. But the ideas outlined above can go a long way toward ensuring successful returns — and will contribute to helping the seafood industry get back on its feet.