European University of Lefke School of Tourism and Hotel Management Gastronomy and Culinary Arts Department’s Head Asst. Prof. Dr. İlker Türkeri made explanations about food and beverage businesses after Covid-19.

“The Covid-19 outbreak not only affected all parts of life but also negatively affected the Gastronomy sector. However, in order for the sector to survive, it is necessary to return to normalization. Türkeri said that the Covid-19 epidemic should be accepted as the milestone, and a series of pre-cautions which are required by the new order should be taken and be sustainable, these are possible by taking care of a series of operations from hygiene and sanitation rules to menu modification and restaurant table arrangement.

Türkeri: “New Generation Food and Beverage Businesses” naturally produced by Covid-19 virus will adapt to the new order and hold onto the sector.

“Eating and drinking is a mandatory physiological need. Therefore gastronomy tourists spend excessive amounts rather than the visitors that are seen under other tourism varieties and make more economic contributions to local development.When these are considered, it can be predicted that food and beverage industries will recover faster than other industries. Türkeri stated that turning this strength of gastronomy tourism to an advantage, the threats and difficulties it will encounter and that it will face afterwards can be made possible by effective crisis management.

Türkeri said, “It is an undeniable fact that at the beginning of these procedures, the food and beverage establishment must comply with the general hygiene rules, and that the necessary disinfection processes should be carried out effectively on all surfaces touched by human hands. “It is necessary for business personnel to wash their hands frequently using soap and water, and apply antiseptics to their hands in contact with surfaces or people.” Türkeri, however, underlined that the disinfection stations that will be installed at the entrance of the establishments should be encouraged for the customers to use. “New Generation Food and Beverage Businesses” naturally created by Covid-19 virus, will adapt to the new order and stated that it will remain in the sector and survive.

Türkeri: “Low cost” and “immune system strengthening healthy menus” should be revised until an environment of health is established.

The preferences of local and foreign tourists who suffer serious economic losses will be “low cost” and “immune system strengthening healthy menus” until at least they are financially strengthened and an environment of health is established. He pointed out that it will be very important for businesses to revise their menus and make their presentations with healthy cooking techniques.

“Another change in terms of the sector will be the restaurant table layout. Customers will prefer businesses with a table layout where they can spend time with their families and friends in a loca style where they can maintain social distance. Although these measures are cost-increasing, Türkeri said that these are necessary for the “New Generation Food and Beverage Businesses” that emerged after Covid-19 to be able to survive in the industry.” He also stated that the customers would prefer businesses which are in open-kitchen style where the kitchen which is the background of the service and kitchen staff can be clearly seen.

Finally, in addition to all these efforts to transition to the new order, pre-Covid-19 outbreak establishments should not lose contact with loyal customers, and it is five times more costly to acquire new customers in the new order than in the pre-Covid outbreak. Türkeri said, “For this reason, businesses need to maintain customer relations effectively. Moreover, in order to increase the likelihood of being preferred, businesses should keep their customer relations dynamic, announce the service preparation process and service process after Covid-19 to their customers, share them on social media platforms and build trust in customers. ”