{"id":14656,"date":"2020-08-19T09:02:30","date_gmt":"2020-08-19T07:02:30","guid":{"rendered":"https:\/\/www.electroluxprofessional.com\/?p=31609"},"modified":"2026-02-16T17:44:41","modified_gmt":"2026-02-16T17:44:41","slug":"trends-in-hospitality-industry-2020","status":"publish","type":"post","link":"https:\/\/www.electroluxprofessional.com\/gb\/trends-in-hospitality-industry-2020\/","title":{"rendered":"Trends impacting our industry \u2013 three things to think about"},"content":{"rendered":"<p>[vc_row][vc_column][elx_heading text_color=&#8221;inherit&#8221;]We don\u2019t have a crystal ball. But we do know that change is likely as the world comes out of the corona crisis.<br \/>\nSo, what trends could impact the hospitality industry in 2020 &#8211; and as a result &#8211; influence our business?[\/elx_heading][vc_empty_space][vc_column_text]<strong>1. Eating \u2018out\u2019 at home \u2013 growth of delivery, take-away, and drive-thru is here to stay<br \/>\n<\/strong>It\u2019s an example of a shift in customer behavior that has developed due to the pandemic and is likely to become permanent.<\/p>\n<p>The hospitality industry was undoubtedly one of the hardest hit by lockdown measures, with consumers forced to stay away from restaurants, cafes and bars. Yet, while staying home, consumers still wanted to eat \u2018out\u2019 and there\u2019s talk that the resurgence in take-away is here to stay.<\/p>\n<p>\u201cThis higher level of comfort will remain and translate into greater long-term use of foodservice delivery services and an increase of delivery as a percent of total foodservice sales,\u201d writes\u00a0<strong><a href=\"https:\/\/www.qsrweb.com\/articles\/covid-19-will-forever-change-the-foodservice-industry\/\" target=\"_blank\" rel=\"noopener noreferrer\">QSRweb in this article<\/a><\/strong>\u00a0entitled\u00a0<em>Covid-19 will forever change the foodservice industry<\/em>.<\/p>\n<p>And it\u2019s not only quick service restaurants we\u2019re talking about.<\/p>\n<p>Sure, we saw chains adapting as the pandemic spread \u2013 opening for delivery only. Yet, we have also seen the likes of Denmark\u2019s celebrated Noma reopen as\u00a0<strong><a href=\"https:\/\/www.grubstreet.com\/2020\/05\/noma-reopening-as-burger-bar.html\" target=\"_blank\" rel=\"noopener noreferrer\">\u2018the world\u2019s fanciest burger bar.\u2019<\/a><\/strong><\/p>\n<p>Wannabe guests that normally would have spent months to get a table can simply drop by and pick up their \u2018McNoma\u2019 curbside in a safe, socially distanced manner.[\/vc_column_text][vc_empty_space][vc_single_image image=&#8221;14653&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][vc_empty_space][vc_column_text]Whilst it\u2019s probably unjust to label this experience as fast food \u2013 the boom in delivery-take-away-drive-thru culture is a travesty, according Dan Barber, renown US chef, restaurateur and a champion of the farm-to-table movement.<\/p>\n<p><a href=\"https:\/\/time.com\/5820618\/coronavirus-future-of-food\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>In Time magazine<\/strong>\u00a0<\/a>\u00a0he comments: \u201cThe world of processed Big Food was about to fall apart\u2026 now there\u2019s a return to efficient food &#8211; food that you can eat without thinking about it. That, to me, is a disaster.\u201d<\/p>\n<p>Some are asking the question, can fine dining rise to the take-out occasion? That\u2019s to be seen and is likely to require better packaging that can better maintain the right temperature, moisture and presentation of quality produce.<\/p>\n<p>The QSR world could start to\u00a0<a href=\"https:\/\/www.qsrweb.com\/articles\/covid-19-will-forever-change-the-foodservice-industry\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>speed this up now.<\/strong><\/a>\u00a0\u201cOperators have been reluctant to use higher-cost take-out packaging because they feel they can\u2019t pass the cost along. Consumers are about to demand it and may now be willing to pay for it.\u201d<\/p>\n<p>And, as restaurants are beginning to reopen again, guests should expect a trimmed-down menu, as\u00a0<strong><a href=\"https:\/\/www.foodandwine.com\/fwpro\/restaurants-after-covid19-coronavirus-chef-predictions\" target=\"_blank\" rel=\"noopener noreferrer\">mentioned here in foodandwine.com<\/a><\/strong>\u00a0\u2013 quicker service, most profitable dishes and inventory savings with a focus on items that require fewer kitchen staff.<\/p>\n<p><strong>2. Goodbye buffet breakfasts, hello laundry pros \u2013 the rise of germaphobia<br \/>\n<\/strong>After the epidemic, customers will pay more attention to hygiene, sanitization and disinfection and this will impact their choices of restaurant and hotels.<\/p>\n<p><a href=\"https:\/\/hospitalityinsights.ehl.edu\/hospitality-covid19-crisis\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>According to EHL Hospitality Insights,<\/strong><\/a>\u00a0it requires a back to basics approach: \u201cTo strictly follow HACCP and promote the importance of hygiene within the organization, creating a \u2018safe\u2019 image of the hotel\u2019s F&amp;B offerings.\u201d<\/p>\n<p>This food-safety-first mentality could go so far as seeing\u00a0<strong><a href=\"https:\/\/www.theguardian.com\/commentisfree\/2020\/may\/23\/if-this-is-the-end-of-the-buffet-breakfast-its-not-just-the-toast-ill-miss\" target=\"_blank\" rel=\"noopener noreferrer\">the sad demise of the hotel buffet-style breakfast<\/a><\/strong>\u00a0and, alas,\u00a0<a href=\"https:\/\/www.theguardian.com\/world\/2020\/may\/01\/chinas-dining-table-revolution-takes-aim-at-shared-chopsticks\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>sharing-size portions.<\/strong><\/a>[\/vc_column_text][vc_empty_space][vc_single_image image=&#8221;14654&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][vc_empty_space][vc_column_text]Consumers are also expected to be more hygiene sensitive during hotel stays, for example, which is good news for the Professional laundry business.<\/p>\n<p>Even outside the hospitality arena, segments such as hairdressers and kindergartens are having to adhere to new governmental hygiene regulations, meaning the use of household washers and dryers is nigh.<\/p>\n<p>Within the healthcare sector especially, the advent of Covid-19 has\u00a0<strong><a href=\"https:\/\/www.electroluxprofessional.com\/gb\/heavy-duty-laundries\/\" target=\"_blank\" rel=\"noopener noreferrer\">surged interest in the barrier washing concept<\/a><\/strong>\u00a0at a time when the need for decontamination and eliminating cross-infection is huge and immediate.<\/p>\n<p>In terms of commercial laundries, hospitality and related segments must shift gears in terms of hospital-grade sanitization and face a future assuring consumers that their facilities are safe.<\/p>\n<p>In the future, laundry services could well be outsourced in greater number than today with more stringent, expert cleaning requirements, as predicted by Sacha Wien, Managing Director of Schneidereit, that outlines how incoming orders of laundry rentals have soared during the pandemic.<\/p>\n<p><strong>3. \u2018Low-touch\u2019 tech and \u2018new norm\u2019 innovation<br \/>\n<\/strong>With health and hygiene front of mind, consumers will be looking for low-touch and even touchless experiences in their everyday.<\/p>\n<p>Chains and quick service restaurants have already shifted towards touchscreen technology while hotels have adopted mobile check in, but the next step is to innovate towards a more automated, touchless experience.[\/vc_column_text][vc_empty_space][vc_single_image image=&#8221;14655&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][vc_empty_space][vc_column_text]For the hospitality industry, it\u2019s a daunting task to \u201cre-establish trust with the public,\u201d as discussed in this\u00a0<a href=\"https:\/\/www.weforum.org\/agenda\/2020\/05\/lessons-from-hospitals-to-the-hospitality-sector-covid-19\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>World Economic Forum article\u00a0<\/strong><\/a>where technology and innovation must play its part.<\/p>\n<p>\u201cConsumers are afraid and they ideally don\u2019t want to see anyone touching their food,\u201d states the article<a href=\"https:\/\/www.qsrweb.com\/articles\/covid-19-will-forever-change-the-foodservice-industry\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>\u00a0Covid-19 will forever change the foodservice industry.<\/strong><\/a>\u00a0\u201cThe number of people working in a kitchen is unfortunately linked to consumer\u2019s perceptions of food safety and sanitation risk.\u201d<\/p>\n<p>For professional kitchens and commercial laundries, it\u2019s challenging to consider a future of touchless solutions, but employers will be forced to have a stronger duty of care to protect the health and safety of operators.<\/p>\n<p>Even in the stress and heat of a kitchen, there\u2019s talk of the need to create\u00a0<strong><a href=\"https:\/\/www.qsrweb.com\/articles\/covid-19-will-forever-change-the-foodservice-industry\/\" target=\"_blank\" rel=\"noopener noreferrer\">new technologies to streamline operations<\/a><\/strong>\u00a0and ensure safe physical distancing for workers.<\/p>\n<p>What can be seen is a future where the hospitality industry is open to a higher level of collaborative innovation to develop and test new game-changing solutions in the wake of Covid-19.<\/p>\n<p><strong>And there\u2019s more\u2026.let\u2019s keep talking trends<br \/>\n<\/strong>The discussions and scenarios raised so far are by no means exhaustive \u2013 but a mere more of a starting point for what\u2019s to come.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][elx_heading text_color=&#8221;inherit&#8221;]We don\u2019t have a crystal ball. But we do know that change is likely as the world comes out of the corona crisis. So, what trends could impact the hospitality industry in 2020 &#8211; and as a result &#8211; influence our business?[\/elx_heading][vc_empty_space][vc_column_text]1. Eating \u2018out\u2019 at home \u2013 growth of delivery, take-away, and drive-thru is [&hellip;]<\/p>\n","protected":false},"author":105,"featured_media":14652,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[53,143],"tags":[],"class_list":["post-14656","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-food"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Trends in Hospitality Industry 2020 | Electrolux Professional<\/title>\n<meta name=\"description\" content=\"Explore key trends impacting the hospitality industry in 2020. 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