STRAP NAME ////Second ADVERTORIAL Spacenow Strap
Ride the digital wave How the hospitality industry can cope with COVID-19. THE AUSTRALIAN HOSPITALITY industry
professionals are creative and resilient
“Restaurants can maximise their reach by
employs and serves makes it a crucial part
business models to current restrictions,” he
in additional locations and extending their
is huge. The sheer volume of people it
of the everyday life and source of income for many. The market has taken a big hit as a result of the global pandemic. As
COVID-19 continues to unleash more of its side effects, the foodservice industry must be agile and ready.
Times are changing, and so is the
hospitality industry. Now, with orders
from the Australian Government to close pubs, bars, cafés, restaurants and other
licensed venues in the hospitality industry to restrict social gatherings, things are no longer the same.
Moreover, the massive spending tourist
market has taken a hit as a result of travel bans. With many restaurants and cafés
reliant on the travel, accommodation and
event sector to survive, it’s time to evaluate other opportunities to generate revenue. Cafés and restaurants must adapt to the
new economic climate. First and foremost,
the online delivery sector is going to boom. In fact, off-premise dining increased in
Australia by 10 per cent in February alone. Daniel Gunning, CEO of Spacenow, has
noticed a range of trends currently impacting the hospitality industry. “Hospitality
people who have already pivoted their
says. “We’ve seen the switch of their food
menu and alcohol list, including cocktails, to home delivered meals.”
Gunning notes that this has even
extended to restaurants turning into
bakeries and selling greengrocer food
boxes with the supply of produce they
have. In such unstable times where many products are unavailable, it’s helped strengthen community spirit.
“I expect that many will continue this
after restrictions are lifted,” he says. “It’s
an opportunity to use their cooking skills
opening new branches of ghost kitchens
brand. After all, they’re cheaper to operate and will yield higher profits.”
At the same time, people who own kitchen space have a chance to generate a new source of income by renting them out.
That’s why Spacenow would like to be the
bridge between the two; partnering up with cooking professionals and property owners is the next move. With lower barriers of
entry, more food entrepreneurs can enter the market with less risk and less costs. “It can even encourage chefs to start
and access to products as a way to get
up their own social footprint online and
make more sales from existing customers,
like ghost bars,” says Gunning. Ultimately,
better utilisation out of the kitchen space, and open up to new customers in times
their businesses would usually be closed.” This will lead to a new wave of what’s
experiment with ideas they’ve always had, such collaborations will see the rise of a new
market, and that’s where Spacenow comes in. Spacenow aims to initiate collaboration
called ‘ghost kitchens’. Also known as
between property owners who have the
kitchen spaces for food and restaurant
kitchen space!
dark, smart or virtual kitchens, they are services without the storefront. Meals are
assets and chefs looking for much-needed If you’re interested in capitalising on the
sold exclusively through delivery channels,
new emerging market, Spacenow would
dine-in options.
and there is no better time than now to
eliminating overheads associated with
“They are definitely here to stay and
will be a growing market,” says Gunning.
love to hear from you. Society is adapting, join in on this digital domination. spacenow.com ■
May 2020 | 9
