What makes for perfect curbside service? A customer pulls into the parking lot. Frantically, they scan for any indication of their order. Instant relief, a sign for “Curbside Pickup”. They call a clearly displayed phone number. A courteous employee answers promptly to confirm the order. Finally, a masked employee waves with their order in hand. Success.
If one thing is certain, COVID-19 has a way of negatively impacting our most vulnerable populations. And there is no doubt, the most vulnerable population during the coronavirus pandemic are people over the age of 65. This is not only due to increased age, but also “underlying health conditions such as heart disease, diabetes, or lung disease,” according to the Centers for Disease Control and Prevention (CDC). So, how do we protect our most vulnerable population?
To date, there is no connection between the intake of food and the contraction of the coronavirus. So that means the restaurant industry has remained the same, right? Wrong. As we know, the customer is not only buying food from a restaurant. They are buying an experience. So how do restaurants survive in a time when person to person contact should be limited and experiential dining is the norm? The answer is to adapt. The food service industry has changed. Have you been watching?
We surveyed more than 100 establishments from a variety of industry sectors, including retail, senior living, restaurant, hotel, multi-family residential housing, self-storage, and others, and asked them to share how they believe that their health and hygiene practices would impact their customers’ decision to visit, shop and purchase in the future. We compiled the results from the survey and have specifically highlighted the results from the senior living facilities to outline the impact that health, hygiene, and sanitation procedures will have on senior and assisted living businesses as more city and state economies reopen.