Much has been made of how restaurants and food service will manage in a post-COVID world. We’ve seen tables in individual greenhouses and perspex screens, but this article serves as a reminder that front-of-house is only half the battle. Crowded, busy, cramped kitchens aren’t unusual in Hong Kong (in fact they are often the norm). Whilst advice is still being published in many countries this article argues that more back-of-house guidance is needed. Restaurants will want to fill as many seats as possible whilst managing a vastly altered kitchen, presenting an impossible dilemma of “serve more customers, or serve them safely.” If the trade-off is a slightly slower pace when eating out, we think it’s something worth waiting for.
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