Conclusion
My research question was “How has Covid-19 affected the restaurant industry and how will they adapt?”. When I chose this topic I initially assumed I would find nothing but negative articles and stories of tough situations restaurants faced trying to reopen. I found this topic interesting because I am a cook that was fired by the catering company I worked at for 5-6 years. I was a part of the group of people who looked at the industry through a negative lens thinking that they would never be able to come back from the pandemic’s wrath. I learned that not only was I wrong, I never thought that food apps and social media would play such an important role in the survival of a restaurant. Fine dining, casual, fast food, and ghost kitchen thrived once the lockdown was lifted; they all adapted to deliveries and takeout trending which improved their sales rising dramatically. Outside dining has been one of the more popular trends, influencing restaurants to build cabins, shacks,adding heaters, and air conditioning to keep customers coming in. The research I found is important because even though many restaurants are adapting to the new trends and concepts. There are still restaurants struggling who may or may not have the resources to adapt but they need to be aware of the impact any of these new trends could have on their business. The source entries and the knowledge I have obtained show me that the industry is doing very well at the moment and the only thing that can slow them down is another Covid-19 wave. The information in these articles even makes me want to go back, temporarily but that does not that is not a good career. The genre restaurant fall under is the “Food and Beverage Hospitality” one of the biggest industries worldwide with deep connections all over. I think this project has opened up my eyes and ears and taught me never to look down on anything or anyone without knowing the facts.
