How Hotel Restaurants Can Adapt During COVID-19 Pandemic

This report provides recommendations on how hotel restaurants can adapt during the COVID-19 pandemic. It discusses the impact of the pandemic on the hospitality sector and suggests measures such as food delivery services and employee support.

COVID -19

Table of Contents
Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
Evaluate the appropriate and the realistic recommendation on how hotel restaurant can adopt
during pandemic attack of COVID -19..................................................................................1
CONCLUSION................................................................................................................................4
REFERENCES................................................................................................................................5

INTRODUCTION
COVID -19 or coronavirus is the infectious disease that is caused by the discovery of the
coronavirus. While the number of people will get affected by that and it has an effect on global
level. It is as the seasonal flu strains that have major impact who has lower immunity and the
only precaution to get free from this virus to get maintain the social distancing and stay home
safely (Bielmeier, 2018). This report is based on The orangery restaurant that is a British
restaurant and having the address as Kensington Palace, Kensington Gardens, and London W8
4PX, United Kingdom. This report includes the appropriate and the realistic recommendation on
how hotel restaurant can adopt during pandemic attack of COVID -19.
MAIN BODY
Evaluate the appropriate and the realistic recommendation on how hotel restaurant can adopt
during pandemic attack of COVID -19.
The covid-19 pandemic attack has more dangerous impact on the livelihood of the people and
with there a thousands of people who lost their life due to this disease. It has been more adverse
impact and has the syndrome in that people will get the symptom of cold and sneeze that will get
spread as from person to person. The only way to get save and secure from the diseases is that to
get stay away from the social gathering and follow the social distancing. It has huge impact on
the flow of economy and under that it is tougher for the public to get manage their day to day
activities (Hobbs, 2020). The only precaution is to get safe from the covid-19 is to gain more
healthy food and maintain proper balance diet by which the immune system remains stronger.
The most of the public didn’t get arrange their food as the unemployment rate also get decreased
thus public didn’t have that much amount to get buy the food as well. In this the hotels and the
restaurants have taken the initiatives and in that the 3000 restaurants of UK will get pivot to
deliver the food during the closure of coronavirus (3,000 U.K. Restaurants Pivot to Deliveroo
during Coronavirus Closures, 2020). Thus the restaurants will get managed the delivery to the
thousands of the customer and have performed the novel work to get the outbreaks of covid-19.
As the UL government has enforce to closed all the pubs, cafes, hotels and the restaurants to get
follow the rules and regulations of the lockdown. In that the restaurants will get registered
themselves in the delivery platforms and from their send the food to the needy people and to
mitigate the diverse impact of the global crisis. They have worked under the campaign named as
1

“to support the restaurant sector” and in this a lot of cafe also get joins as like Soho, King’s
Cross, Kensington, Dishoom, Covent Garden, Popular Hoxton Vietnamese restaurant, Gordon
Ramsay’s restaurants in London, three-Michelin-starred and many others as well. The platform
will reduces the on boarding fees to the new restaurants and have worked under the safely
concern as from the outbreak and the UK government have make the full support to them. The
restaurant will get worked to provide the outlets safety and covers the issue that is related to
minimise the contact, provides adequate food package, prevents from all hygiene (King, 2019).
The new programme will get conduct from the restaurants and in that they have provide
the free delivery food to the public and receive the continuous payments by which the cash flow
will get maintained and the takes the fee while transferring the food to the convenience stores
that furthermore, deliver the food and other services to the society. The effective measure that
will get proven by the effective flattening the curve and maintain the social distancing and thus
the restaurants have covered the different paths and have make effective delivery for the
development and the maintenance of the supply of food that is more needed for the healthy lives
(Caters must adopt a model that has affordable food at its heart, 2020). The economy has been
changed and in that the restaurants have follow the catering business to provide the vital boost to
the communities as to get over from the crisis. The pandemic attack of coronavirus has been
changes the life style of all people as the whole world will get suffer a lot from the lock down. It
takes not only the employment and has also affected the hospitality sector of UK as well. There
are around 5000, 000 people get lost their employment as in the month of February and the
March as the event has been cancelled, mass gathering will no longer able to takes place, street
food market will end and the small level catering businesses also get struggled a lot.
There are some different actions that have been taken by the restaurant to get over from
the pandemic attack of CIVID-19 (What Now? COVID-19 Survival Guide for Restaurants,
2020). There are some of the different awards winning chefs across the UK country and they
have started the fast growing change.org petition to get save their restaurant from the ongoing
consequences of the COVID-19 (Koehler, 2019). It is the petition that is signed by the 50000+ to
get engage the restaurants to get swift the plan by which the easy survival will get maintained.
There are some of the different policy that have been suggested by the restaurant and that are as
defined below as:
2

 Provides the employment advancement to the employee who has been suffered from the
crisis and have loss of pay as well (Zorbas, 2020).
 They must gave endorsed the loan and the rent to the workers.
 The liquor selling authority must have provided by which the delivery will get
maintained and relinquish the payroll tax.
They have developed the website www.supportrestaurants.org by the dinner must have
provided to get make effective connection with the customer and thus provide the food and
beverage facility to the public and thus they have worked with under all the terms and condition
(Li, 2020).
There is some specific relation of food and beverage industry with the pandemic attack of
coronavirus (COVID-19 Pandemic: Tough times ahead for Food & Beverages Sector, 2020).
The food and the beverages industry have combat from the challenges that has been arising on
more random basis. It has been affect the manufacturers, retailers, association and the authority
as well. The European Freeze day has produces the ingredients and meal in Preston, UK and
provides the food to the families that have been suffering from the pandemic. According to the
UN Conference on Trade and Development the economy will get more affected and cost of $1-2
trillion in 2020. The shutdown have caused ripple effect as in food production, alcohol
production, fishing and the farming, food and beverages has been suffer from massive drop down
and with that the current supply also get affected a lot. It has also generated the better surround
to re-evaluate the working condition and perform different experiment to develop the quality in
better way. It could be related to the monitoring of the sanitary conditions, optimized the supply
chain to get implement the contactless delivery and the serving of different food and beverages
to the customers (Munawar, 2019).
The COVID-19 has the equal impact on the different countries of the world and in that
they must have apply to best and appropriate policy to get over from this attack (Sacks, 2019). In
India the boarder has been sealed and which the domestic and other transportation will get resist.
In china the location at where more cases get generate will get sealed down and other countries
have manage the different sources as per there convenience.
3

It has been recommended that the hospitality sector must have been work with more
sufficiency and in that get deliver their services to the people with more adequacies and in that
try to get manage the different sources will more effectiveness. It is the situation that as affect the
whole world and it is more needed that the business must remain more flexible and get start the
home delivery by providing more safety to the employee. On the other hand must have cooperate
with the government and follow all the rules and regulations to make collective effort to get fight
back from the pandemic attack and get over with more effectiveness.
CONCLUSION
It has been concluded from the above report that COVID-19 has huge impact on the daily
life of the people and gets spread all across the world and with that there are a lot of people will
get died as well because there is no vaccine as well. It has been the adverse impact at global level
and in that it is more necessary that people get adequate amount of food and in that the restaurant
and the hotel takes more responsibility while providing the adequate amount of food to the
people by which they get sufficient amount of support and didn’t get died from hunger.
4

REFERENCES
Books and Journals
Bielmeier, T. and et. al, 2018. Operating module for a machine in the food industry. U.S. Patent
Application 15/773,092.
Hobbs, J.E., 2020. Food supply chains during the COVID‐19 pandemic. Canadian Journal of
Agricultural Economics/Revue canadienne d'agroeconomie.
King, P.L., 2019. Lean for the process industries: dealing with complexity. CRC Press.
Koehler, K. and et. al., 2019. Differential relationship between physical activity and intake of
added sugar and nutrient-dense foods: A cross-sectional analysis. Appetite, 140, pp.91-
97.
Li, Y. and et. al., 2020. Insight into COVID‐2019 for pediatricians. Pediatric Pulmonology,
55(5), pp.E1-E4.
Munawar, F., 2019. The Role of Entrepreneurial Orientation and Adaptive Capability to
Performance of SME Food & Beverages. Global Business & Management Research,
11(1).
Sacks, G. and et. al., 2019. Issues in measuring the healthiness of food environments and
interpreting relationships with diet, obesity and related health outcomes. Current obesity
reports, 8(2), pp.98-111.
Zorbas, C. and et. al., 2020. The Relationship Between Feasting Periods and Weight Gain: a
Systematic Scoping Review. Current Obesity Reports, 9(1), pp.39-62.
ONLINE
3,000 U.K. Restaurants Pivot to Deliveroo During Coronavirus Closures, 2020. [Online]
Available through: <https://london.eater.com/2020/3/23/21190601/coronavirus-uk-
restaurant-delivery-deliveroo-gordon-ramsay-dishoom-michelin-star>.
Caters must adopt a model that has affordable food at its heart, 2020. [Online] Available
through: <https://www.bighospitality.co.uk/Article/2020/04/02/Caterers-food-delivery-
healthy-affordable-coronavirus>.
What Now? COVID-19 Survival Guide for Restaurants, 2020. [Online] Available through:
<https://modernrestaurantmanagement.com/what-now-covid-19-survival-guide-for-
restaurants/>.
COVID-19 Pandemic: Tough times ahead for Food & Beverages Sector,2020. [Online]
Available through: <https://www.newfoodmagazine.com/topic_hub/108951/covid-19-
hub/>.
5