3 Ways COVID Has Changed Dining Today
Trying to remember times where we would dine-in at a restaurant, “normally,” feels like a lifetime away. One of the biggest shifts from COVID came from the way we dine.
Eating in a crowded restaurant, not wearing a mask, throwing a dinner party—all sound like something very bizarre to us now.
There are many things that COVID has changed for us in our day to day lives. The way we choose to dine is one of the biggest changes. Here are three ways that COVID has changed the way we dine today.
We rekindled our relationship with the kitchen
With lockdowns happening, restaurants closing, and fears of leaving your home due to the virus: we started cooking again. From famous viral TikTok’s of banana bread recipes and sourdough bread recipes to try, to many restaurants giving recipes of their own personal foods out. We all learned together during this pandemic, of what we truly can do in the kitchen.
2. We brought back the picnic
When we started to get sick of being inside, we went outside. 2020 brought back the infamous picnic. Outdoor dining became everything during this pandemic. Restaurants were forced to launch a new way of dining—eating outdoors. Many restaurants even created picnic-like take-out options that were served to-go, but ready to eat and drink.
3. We were provided with options
At first glance, it doesn’t seem like 2020 was a year full of options. At first glance, it might seem like all of our options were taken away. But when we really think about it, look at how creative we all became. Restaurants and customers alike. We were forced to innovate the way we dine. Restaurants tried every way they could think of to get diners in and customers tried every way they could to be loyal to neighborhood and local dining. The best thing about these options, is that many of them will stick around.
Dining may never be the same and truly, that is okay. The way the world has come together to create a new look on how we eat, both at home and dining out, is amazing. This is only the beginning, too. We are still learning and this very well could be the most innovative year for the restaurant industry and food industry all together.