Restaurants using innovation to stay in business during COVID-19

Fine dining restaurants, which rely on the hospitality and tourism industry to earn revenue, are adapting to the COVID-19 environment through innovation.

Head Chef at Fusion Restaurant, Rhea Gilkes, disclosed this development during the “Talking Tourism with the Ladies”, hosted by the Barbados Tourism Marketing Incorporated (BTMI) to celebrate International Women’s Day.

Gilkes said her employer is offering delivery and takeout services – options the fine dining restaurant did not provide before COVID-19.

“‘Takeout and delivery’ is now something that is available in Barbados, which was unthinkable in 2019. So there is that evolution of the industry to look forward to. But it doesn’t negate the fact that we have lost way too many of our institutions, way too many of our businesses,” said Gilkes.

Uncertain future ahead

She pointed out that with the upcoming season, many of her colleagues are not sure what the future holds. She said there is hope that a level of stability will come to the industry with the vaccine rollout. The top chef added that there is hope with the smaller businesses and adaptations that this will help the sector, but unemployment is still an issue.

“We are also aware that if stability does not return to the industry, we could see many of our comrades stay at home,” said Gilkes.

She noted that even if business resumes and everyone returns, some people will still be out of work. Gilkes said this is not an idea that they want to consider since many of her colleagues have dedicated their lives to the hos-pitality field. During her remarks, she considered the plight of Barbados Community College (BCC) hospitality students, who are on the verge of graduating and pondering their job prospects.

Due to COVID-19, Gilkes said her colleagues will use innovations like cooking at clients’ homes/private dinners as people will feel comfortable having this experience within this environment.