A whole new world: going out post pandemic

The outbreak of Covid-19 brought our hospitality industry to its knees - now it is rising from the ashes, with some pretty big changes to entice people back.

Pétanque Social

This article is sponsored by Crown.

With views across the water to the city and a distinct European summer vibe, the re-opening of a reimagined Pétanque Social on the Riverwalk heralds a new era - the end of seemingly endless lockdowns and a celebration as Melbourne’s heart beats back to life, just in time for long, warm evenings. 

Victoria’s hospitality industry was one of the hardest hit by the on-again off-again Covid-19 restrictions, but for their customers there was no loss of appetite for high-end dining. Top restaurants - from Nobu to Silks - were forced to pivot into an unexpected direction: repackaging their famous premium dishes as home delivery.

Now, as lockdown days draw to an end, what are our best restaurants doing to bring you back? There’s one thing for sure: the experience of going out will be much different to what it was in 2019.

SAFETY FIRST

The most important thing, said Enda Cunningham, Executive General Manager of Food and Beverage at Crown Melbourne, is to make sure that returning patrons are looked after and creating the safest environment that restaurants can. “Our first concern is that people are going into a safe environment,” he said. “It’s making sure the restaurant is clean and people are double vaxxed, and that we’re using check-ins.”

Part of that safety will be a new trend in al fresco socialising. Red tape has been removed, with local councils throughout Australia encouraging bars and restaurants to make more use of pavements and outdoor spaces to make people feel at ease as they return to face-to-face get togethers.

Pétanque Social

EAT LOCAL

The menus will also look a little different - they will be stripped back with fewer offerings to make sure what’s being served up is of exceptional quality as staff re-acquaint themselves with the demands of a high-end kitchen. The choices will also be more focussed on supporting local producers and a growing appetite for vegetarian and vegan options.

“We will be using the best local quality produce we can get with a heightened focus on ensuring that we are actively supporting and heroing local farmers and producers,” said Mr Cunningham. “It will be highlighted on the menus and there will also be special events with different producers, like wine makers or farmers in Gippsland, to enable them to tell their story and also help them grow their profile and their business. If there is one thing that COVID has taught us as an industry, it’s that we are only strong together so I’d be expecting to see many more partnerships and cross promotional activity between chefs, between restaurants and producers all working together to help grow each other’s businesses again.”

Crown Melbourne spends about $641 million a year on food and drinks each year - more than 94 per cent of that is from Australian suppliers, and 88 per cent of that are Victorian.

“There’s a real drive for supporting local - we’re looking at how we enhance that and support these regions and bring them to life,” he said. “It’s all very well that the restaurants are up and running, but the whole supply chain needs to make sure they survive all of this as well. Buying local is extremely important to us – we’re focussing on how we leave as small an imprint as we can.”

COVID has deepened local pride, with 70 per cent of Australians now saying Australian brands and supply chains are more important to them than ever before. And the sustainability theme runs not just through the food and drinks, but also to the physical spaces as well. Pétanque Social is made of reclaimed materials and eco-friendly paint, and boasts worm-farm composting, rainwater collection and energy bikes so that patrons can pedal their mobile batteries back to life.

Pétanque Social

EXPERIENCE IS KEY

To entice people back into restaurants and bars, venues need to deliver more than just an outstanding meal. “It has to be a valuable physical experience that is elevated and well-rounded to win repeat visits,” Mr Cunningham said. “We are focused on creating better experiences, rather than creating promotions based on discounts or happy hours. For example – dining master classes with local producers and beverage tastings as opposed to strict wine or sake only tastings.”And eating in will become a whole lot more personal. “The staff and guest relationship is going to become even more of a focus for us,” Mr Cunningham says. “We want our guests to know that they have one dedicated person who will look after them throughout their dining experience so they can develop a rapport and learn something new. This may be as simple as an interesting fact about the bee farmer who supplied the honey they tasted. Or an explanation of the ageing process that went into the cut of meat they selected. But it could also extend to a breakout masterclass mid-service, whereby guests get to hear from the chef about the daily specials, speak with the sommelier about their choice of wine or learn the secret to rolling sushi from the sushi master at Nobu.”

It could even mean getting hands on, such as through a cocktail making lesson with the resident mixologist.  “People are looking for the food, wine and cocktails to be excellent - that’s a given,” said Mr Cunningham. “But now we need to focus on the experience and create that special experience for people, to really take dining to the next level.”

Pétanque Social

WORKING LUNCH

Melbourne’s streets are coming back to life as more people return to their city-based jobs.

“So many people have been eating lunch at home for the past two years or so, so how do you bring back the art of lunch?” Mr Cunningham asked. “It's going to be a struggle for a long time, but people need to realise that it’s okay to nip out for lunch again.”

Crown Melbourne has already started planning into 2022, with a chef series that will showcase celebrity chef Peter Kuruvita from Noosa Beach House in February, followed by Peruvian chef Alejandro Saravia from Melbourne’s recently-launched Farmer’s Daughters in April, and partnerships with major events such as the Grand Prix and the Australian Open.

“There’s a lot to look forward to and that’s really exciting,” Mr Cunningham said.

This article is sponsored by Crown.