The capacity to offer outdoor seating is changing the competitive landscape for restaurants right now. Datassential surveyed consumers recently about their perceived safety of a long list of places, ranging from food trucks to grocery delis to stadiums. Restaurants with outdoor seating topped the list, with 63 percent of consumers perceiving them as safe places to go when restrictions are lifted. But is outdoor seating a feasible longterm solution, particularly as the weather gets cold? Air quality has been a key factor in allowing restaurant dining rooms to reopen during the pandemic – and ventilation of indoor spaces is likely to become a growing concern for operators who want to continue to serve people in dining rooms. In Florida recently, McDonald’s unveiled its first net-zero energy restaurant, which includes a new automated energy system and passive ventilation dining room designed to circulate air and regulate temperature. Further on down the ladder, look for more restaurants to incorporate potential air quality fixes like ultraviolet lights – such as the ones installed in the grated ceiling at Marlaina's Mediterranean Kitchen in the Seattle area. The technology holds promise: NPR reports that research shows close to 90 percent of airborne particles from a previous coronavirus (SARS-CoV-1) can be inactivated in about 16 seconds when exposed to the same strength of ultraviolet light as in the restaurant's ceiling.
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