From the Editors
Posted by estiator at 7 May, at 04 : 19 AM Print
Springtime and COVID-19
Welcome to May, a time of rebirth. Flowers are blooming, the sun is shining, summer is around the corner, and people are ravaged with spring fever, particularly after an interminable year of masks, restrictions on public gathering, and lots of fear. In some parts of the country, things are almost normal, while in others, the process is more gradual: the more vaccinations, and the lower the numbers of infections and hospitalizations, the more people are getting out.
Whatever the degree of the “reawakening,” one thing is certain: There is a stark contrast between spring 2021 and spring 2020. Many of the questions have been answered regarding the virus, and the worst is certainly over. With experts predicting that we will achieve herd immunity by fall at the latest, there is optimism in the air.
Whether or not masks will be a more permanent part of the restaurant uniform remains to be seen, as does the amount of spacing between restaurant tables, and the imposition of Plexiglas walls. What is certain is that some sort of normal will emerge in the coming months. And as sure as the grass will grow, so will restaurant sales as customers unleash pent-up demand. Whether we return to preCOVID levels is a question for the crystal ball, but smart operators will hedge their bets by continuing to market their takeout and delivery services (these were the growth drivers for the industry prior to COVID) while improving their online presence.
Keep dialed in with Estiator over the coming months to see where the industry is going and how to navigate the climate as the virus wanes.
In the meantime, there’s some great stuff in this issue of Estiator! In “Vassilaros: Family, Business and 100 Years in a Cup,” executive editor Constantine Kolitsas speaks with Alexandra Vassilaros and John Moore, owner and CEO (respectively) of the venerable New York-based coffee company Vassilaros & Sons. The conversation revolves around next-generation family businesses and creative new directions. And, of course, how the company survived the COVID crisis.
In “Technology On the Menu,” contributor Michael Kaminer looks at how companies are selling technology to restaurants to help them improve their market reach and their systems.
And in this month’s Managing for Success column, Kolitsas looks at the labor crunch created by the COVID policies of both Trump and Biden administrations.
Wishing you all a happy spring!
The Editorial & Publishing Staff
