The brand’s robotic kitchen includes only a couple of workers and doesn’t use raw product. But he’s concerned that not enough restaurateurs are thinking about the post-pandemic future. “Those are the images that will destroy our industry if we don’t understand that our customers now expect the transparency to trust us,” Taffer says. Everyone in this business should not be paralyzed by this right now. In an appearance on “Fox & Friends” Thursday, host of the “Bar Rescue” Jon Taffer raised concern for the negative impact on the restaurant industry due to the coronavirus economic shutdown Taffer recalls seeing an image on social media of a cook in a kitchen laying lasagna in a pan while wearing gloves, but in street clothes with no hat and no mask. That’s probably going to be the single-most driving factor when we come out of this crisis.”. All rights reserved. “What I’m worried about is that not enough of us is focused on what’s going to happen after these next few weeks,” Taffer says. Right now, operators in the restaurant industry are focused on staying afloat and making it through the next few weeks. Everything is going to be about trust and transparency,” Taffer says. Jon Taffer, host of 'Bar Rescue' and hospitality expert, joined Cheddar to discuss. … Kitchens can’t have street clothes anymore. WATCH NEXT. If your restaurant wasn't known for sanitary measures before, it might be time to change that. “The biggest worry that I have is the premise of spacing continuing into retail environments,” Taffer said. “I get that we have to make it through the pandemic, but we need a plan to jump-start these businesses and make sure they’re solvent when they begin and get the consumer back,” Taffer concluded. This material may not be published, broadcast, rewritten, “You want to hit the ground running the day this ends. Jon Taffer on the Future of Restaurants Post Pandemic. Not products. Spike's Jon Taffer offers advice on how to keep your bar from failing and what's in store for Season 5 of his show "Bar Rescue. But like other independent operators, Taffer says restaurant owners need more to help restart their business. He explained, “The only way we’re going to develop that relationship with the consumer is by taking expectations and making them demands: the kitchen will be clean, we are treating our people in a surgical fashion, food doesn’t get touched by human hands, it is maintained at the right temperature, we do have spacing to keep you safe when you are in our environments. Food Newsfeed is a trademark of Journalistic, Inc. Nationwide minimum wage hikes mean consumers should expect to see price hikes on food and beverages, too, "Bar Rescue" host Jon Taffer told Cheddar. It isn’t just about the restaurant industry. The latest headlines and features from FSR magazine’s editors. In another month or two, we add another table. Taffer also stressed that restaurants must work on immediately establishing trust with the customer. Jon Taffer, star of Bar Rescue and owner of full-service concept Taffer’s Tavern, understands the pressure. “Not every employee comes back, we need employee training, there’s a number of things that have to happen that are very, very expensive for restaurants to open and I worry about that.”. Jon Taffer, star of Bar Rescue and owner of full-service concept Taffer’s Tavern, understands the pressure. “There needs to be some bridging as restaurants start slowly to build and get back to a normal operating scenario. Instead, he is going to eat at the brands he trusts the most, even if the quality isn’t as high. “These are the steps that we need to take to assure the consumer comes back, but yet these costs are expensive,” he noted. ©2020 FOX News Network, LLC. That’s critical to food distributors,” Taffer says. Servers will no longer be able to bring food to guests and bus tables at the same time. The new normal will require designated food runners to have the sole responsibility of transferring food from the kitchen to the table. “They are still going to be cautious and want some spacing so when restaurants start to space out their tables it reduces seating capacity by 40 to 50 percent and nobody is talking about this,” he continued, explaining that this will lessen the revenue that restaurants can bring in. The cooking method, along with the equipment layout, results in cleaner kitchens, Taffer says. Will Relaxed Alcohol Regulations Stick Around After COVID-19? 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All rights reserved. “So that changes the game as far as restaurants are concerned.”, “… When you close your eyes and you think of the full-service, casual-dining sector, there’s not one restaurant brand that is known for cleanliness because you’ve never had to do it before,” he adds. According to new data from the National Restaurant Association, 70% of restaurants have had to lay off or reduce hours. Jon Taffer, host of 'Bar Rescue' and hospitality expert, joined Cheddar to discuss.
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