Because of what the pandemic has done, many restaurants and meal delivery service companies in Dubai, have had to reorient their game plan in order to adhere to the rules and regulations imposed by COVID-19. 

This has not been an easy transition, but it is a necessary step to ensure that the restaurant employees and patrons are kept safe at all times. 

Keep reading below to have a better understanding of what online food delivery companies in Dubai are doing to stay afloat, as well as the pending updates that lie ahead in the foreseeable future.

What To Keep In Mind

The more you continue to interact with others in your online food delivery company in Dubai, and if it’s a long interaction, the higher the risk of the virus spreading. The risk of COVID-19  increases in a restaurant or bar setting as follows:

• A Low Risk: Serving food at drive-thrus, delivering food, take-out, and picking up curbside.
• More Risk: Drive-through, delivery, take-out, and curb-side pick up with a strong emphasis. On-site dining can only allow for outdoor seating. Seating capacity reduced to allow tables to be spread out at least six feet apart.
• Higher Risk: On-site dining which includes eating indoors or outdoors. Seating capacity is cut down in order to promote social distancing.
• Highest Risk: On-site dining with both indoor and outdoor seating. Seating capacity not reduced and tables not spaced at least 6 feet apart.

COVID-19 is spread from our respiratory system from when we cough, sneeze, etc. Many speculate that the virus may spread to hands from surfaces that have been contaminated and then to your mouth & nose, which makes you more susceptible to infection. 

With that being said, personal prevention practices (which include handwashing, staying home when not feeling well) and environmental cleaning and disinfection are important principles that are addressed on the CDC’s website.

Fortunately, there are a plethora of effective measures that operators of restaurants and bars can take to help mitigate the spread and exposure of COVID-19.

Moving Forward

Online food delivery services in Dubai, amongst other culinary services out there, should not be fearful of what’s next in this journey. The food and beverage industry may have taken a hit, but they will soon be on the other side of this. This pandemonium will not be a defining factor, and meal delivery service companies in Dubai will be better equipped once this is all said and done.

Take meal delivery service companies in Dubai, like Sweetheart Kitchen, for instance. They have not been exempt from COVID’s wrath, but they are persevering nonetheless. 

Sweetheart Kitchen is a private label multi-brand virtual kitchen that uses advanced cooking techniques, manufacturing processes with modern technology, and a LEAN six sigma data-driven approach to develop and produce healthy food deliveries, that can be sent to customers within minutes.

They create (and own) all bySWHK brands. Sweetheart Kitchen does not work with external restaurants or chefs looking to outsource their large volume of deliveries. Surprisingly enough, the team at Sweetheart Kitchen is asked to do this constantly, but they don’t accept the offers.

This allows the company to maintain strict control over the quality of the food and the production as well as the supply chain and material selection, making for a unique customer experience that efficiently complies with the COVID-19 rules and regulations. 

If something needs to be corrected, there is a lot of flexibility to achieve this. They can provide you the food you are craving, with the high-quality you expect, and at the speed you deserve.

Here are some other factors that will play into the business plan of restaurants, once the pandemic is behind us.

• Hands-Free Everything. The safety of employees and customers will be important in achieving success. A Hands-Free system will promote much safer protocols which include, regular hand washing, how we use menus, order food, and we may even see more hand sanitizing stations pop up. Having these no-touch solutions will be imperative for the future of restaurants. Consumers will expect it and demand that is perfect.
• Frictionless Ordering and Payment (Dine-in & Off Premises). Frictionless ordering and payment have a plethora of incentives for consumers and operators. Yes, the consumer is doing all of the heavy lifting, which is a good thing for operators as it reduces labor and makes for more efficient operation. But they are also eliminating the hassle of dealing with touchpoints, putting in the order that they want without any time pressure or having to worry about any erroneous behaviors, and having to pay in advance via credit card. The operator just needs to make sure that the order is rung up correctly.
• Flexible Seating and Portable Barriers to Accommodate Social Distancing. Squeezing patrons into a restaurant will not be the standard, moving forward. We have already seen some states only permit about 25 percent of the previous dine-in capacity as restrictions are starting to taper off. Although this may be a short-term requirement, it’s expected that using space creatively to monitor social distancing and maximizing seating will be at the top of the charts in the foreseeable future. For instance, a community table meant to put parties together will still be present, but dividers will be installed to separate groups if it is necessary to do so. Additionally, booths and banquettes will move to flexible tables and chairs that could make for mini areas for friends and families to get together. Outside seating, when possible, will be integrated as part of the standard floor plan.
• Handwashing Stations. Hands-free handwashing stations for customers will soon be the standard in all restaurants. In conjunction with sanitation stations, this will send a clear message to the customer that the restaurant has the best interest of its patrons in mind. Running out of soap or sanitizer will be indicative that you don’t care passionately about the issue. An employee will have to take responsibility throughout the day for maintaining the sanitation stations in the restaurants so that everyone can stay safe and mitigate the spread of germs in the process.