Restaurants are forced to adapt to the difficult present – but what lies ahead?
“But I worry for those in the industry who are not paid daily wages, with no work, no pay. Friends in the industry have been affected as well. So moving forward, I think I'll be looking into doing a cloud restaurant as a possible new business venture," he added.Less dine-ins, more takeouts, countless delivery orders, and a focus on local – this, according to Sharwin, is what the future of the food and service industry should look like.
"I hope customers can accept at least a 10-15% increase in food prices. Also, I'd love it if we, as customers, start to tip better as well,” he added. "For the long term, mall owners should also revise the way they design their public spaces – space allotments for tenants to provide a safer, more spacious space for everyone."
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