What innovations regarding equipment, services, technology and marketing will restaurants need to make in order to take on the challenges of the future? We asked our Host Ambassadors. This group of influencers, journalists and bloggers offer new insights into the latest developments, with intriguing news stories on hospitality trends in different markets, as part of the global Ho.Re.Ca conversation.

The situation varies quite considerably around the world. While most establishments are open in Jordan and Dubai, they will be staying closed in the UK at least until Easter. Everywhere, though, there is a need to respond rapidly to the challenges the sector currently faces.

“The restaurants suffering the most right now are the ones that relied on foot traffic,” says Marc Matsumoto, from Japan. “In order to survive, these establishments will need to promote new channels of revenue. I also see a shift towards contactless technologies for orders and as a method of payment.” Sally Prosser, who is in the UK, agrees that “making the whole process contactless will be really important, from ordering via menus on apps or via QR codes to payment.”

On the subject of equipment, Sabrina Cuculiansky, reporting from Argentina, mentions the need to develop air conditioning systems that will clean the air inside dining rooms, together with “cleaning cloths with nano-technology and graphic menu cards that are eye-catching and made of easy-to-clean materials.” In addition, there will need to be “very clear protocols for kitchen staff and waiters as they grab the dishes with their hands and bring them to diners.”

Nancy and Namrata of She Said She Said, based in Dubai, have their sights set on Cloud Kitchens, which have “seen a boom in the past year,” together with delivery. “An attractive model for business to reach a larger audience, without the costs associated with opening an actual restaurant.”

Julie Gerbet, in France, focuses on “platforms to manage the influx of people, reservations, deliveries and different data. In terms of equipment: accessories to improve the ventilation of interiors, the comfort of outdoor terraces, and also marketing solutions to easily communicate with customers.”

“Restaurants need to be 100% digitised, resize their volume, use Big Data in their decisions (not only to purchase stock) and have a strong presence on social networks,” says Lourdes Lopez from Spain.

Our ambassador In Italy, Aline Borghese  says that when it comes technology and equipment, “restaurants will definitely have to follow a “greener” path and reinforce themselves with high-end equipment to recycle waste, for instance.”

Jamal Enayh, a buyer for Jordan’s EAT Restaurant Group, explains that when it comes to equipment, “the kitchens that work best right now are those that exclusively offer delivery services. The most sought-after equipment at this time concerns items of assorted designs, colours and sizes, for preparing both hot and cold meals. Another important factor is the design and appearance of the packaging, which must also ensure that food is delivered hot and in good condition.”