"There's no rain that never stops."
"You should be able to see the end of the tunnel soon."
"I'll see you again tomorrow."
I've probably used this type of email closing more than 30 times in the last two years. I sent a similar LINE message today as well.
...But the rain just won't stop.
The wine shop " Bokumo Wine " is an online store and is open for business, but the wine bar " Bokumo " is closed for the third or fourth time, which makes me sigh even counting.
But while we're waiting for the rain to stop, there's something we can do.
It's about imagining a clear sky.
What will happen once the coronavirus pandemic is over? In particular, how will the environment surrounding restaurants change?
I have some time, so I'd like to explore that idea a bit today.
Titled...
"Predicting what the food and beverage industry will be like after the coronavirus pandemic!"
1) There has been a sharp increase in dining out events such as welcome and farewell parties, class reunions, company parties, and business entertainment, which has benefited restaurants everywhere.
This is probably for sure. There will definitely be a backlash. Humans are animals that have a tendency to gather together. Over the past two years, people have come to realize once again the value of gathering together to eat meals and drink alcohol.
People often say that "the annoying drinking parties at work will never come back," and that's certainly true. But I think we'll just move to "spending time with more fun people, not at work." I think that's a good change.
For a certain period after the coronavirus pandemic is over, we're sure to hear people saying things like, "There's definitely something good about drinking parties."
2) The number of drunk people will increase dramatically.
I think this is also true. In fact, around mid-December last year (when many people in Nagoya were starting to go out drinking again), I witnessed an unbelievable incident while on the subway on a weekday, which confirmed this to me.
Two people were killed at the same time in the same car. Furthermore, the person who got on afterwards sat down in a chair in a drunken state, and blood was flowing from his forehead. What happened? Where did he hit it? Maybe they were fighting! This car is too chaotic!
...It was clear that people who had forgotten how to drink outside were drinking heavily for the first time in a while and made a big mess.
After the coronavirus pandemic is over, it's not hard to imagine some people making mistakes during "revenge drinking sessions."
3) There is a severe shortage of part-time staff.
The restaurant industry is currently experiencing a labor shortage, but I feel the situation will become even more serious after the end of the coronavirus pandemic.
Due to COVID-19, many part-time workers have left the restaurant business. I hope that they will return to the restaurant business as demand recovers, but I wonder if that will happen. Considering the stress of dealing with drunk people, I think it might be a bit tough.
Thinking about it like that, I have to think carefully about how to prevent people from getting drunk in the bar, for the sake of my staff. Also, I need to take another look at how to create an environment where the staff I currently have can work comfortably.
4) Non-alcoholic and low-alcohol drinks are finally becoming a major trend.
Being completely drunk is not cool. But I like the atmosphere of a drinking party. A little bit of alcohol isn't bad. I feel that such needs will become more apparent once people are able to gather together again after the coronavirus pandemic.
Asahi's "Beary (a carbonated drink with 0.5% alcohol content)," which was released during the COVID-19 pandemic, seems to be selling quite well. I'm sure the number of people who prefer alcohol that doesn't make them drunk even when eating out will increase.
Since non-alcoholic and low-alcoholic customers use the establishments cleanly, I think bars will also start to feel more welcoming towards them.
Perhaps in the near future we might see the appearance of "draft beer" for restaurants?
5) Inbound tourism will increase dramatically.
I think that once travel is free again, customers from overseas will definitely return. I think there are a lot of people from overseas who are eager to try Japanese food and drinks.
At our restaurant, Bokumo, we also want to provide a foreign language menu. Also, I've been telling my friend who is the manager of a traditional Japanese cafe, "You should put tablets at every seat and introduce a self-ordering system in about five languages while you can" (although it seems the owner isn't too keen on it).
Honestly, I think that restaurants that sell "Japanese" should do this now. It would be better to have a system that can handle a sudden increase in customers even with fewer staff. I think it's probably only Japanese people who think ordering on a tablet is unsentimental.
6) Mass disposal of acrylic sheets becomes a problem.
I don't think this is limited to restaurants or bars, but I think that when acrylic panels are no longer needed in any facility, the large amounts of them being discarded will become a problem.
There are probably few stores that can afford to be so patient as to say, "Maybe the next epidemic will come, so let's store it in the warehouse." Most stores are managing to get by with a tight backyard. I think everyone is scratching their heads, wondering where they should throw away such a big board.
Oh, that's right!
Wouldn't it be nice if someone started an "acrylic sheet recycling business" after the coronavirus pandemic? We would go to stores and offices to collect unnecessary acrylic sheets. It would cost a little, but we would recycle all of them, small and large, in accordance with the SDGs. If we did that, it would probably work...
7) “Zoom drinking parties” will become a dead term.
I think it will probably happen. Maybe it's already happening?
The above are my own subjective and biased predictions for the post-coronavirus world.
The question is, what to do in light of this?
That's right. I think I'll start by looking for non-alcoholic and low-alcoholic products.
Doing so may help solve the drunkenness problem (2) and also make it easier for part-time staff (3) to work.
The main focus is on New Zealand wine, but it would be nice to have some other drinks on the side. If you know anything good, please let me know.
This week's pairing
I've been really into Pinot Gris lately.
This variety is relatively minor, so there are still few stores that stock it, but in recent years it has begun to make its presence felt in New Zealand wines.
The taste is described as "a fruity flavor reminiscent of peach, plum, and pear, with a mild acidity.A mellow white wine that, in some cases, has a slight sweetness."
The reason why I'm so passionate about Pinot Gris is because I've come up with a theory that "perhaps it's the wine most loved by men."
Looking at the data on Bokumo Wine's best-selling products, we see that quite a lot of men are buying Pinot Gris.
Then, Mr. Sato (male), one of the people at Bokumo Wine, started drinking Pinot Gris around two years ago and fell in love with it, and now he's completely hooked.
Furthermore, the other day, at a live performance, I met a man in the music industry who has been helping me for a long time, and he said, "I've been liking Pinot Gris lately." Oh! This is like the dots are connecting!
And right after we met, he ordered the "Sommelier's Selection Set" from Bokumo Wine and commented, "Please add Pinot Gris." I wonder if he's enjoying the newly arrived Pinot Gris from Misha's Vineyards by now.
So, this is how the equation "white wine that men like = Pinot Gris" is beginning to take shape in my mind.
New Zealand Pinot Gris has a mild acidity, so perhaps more men don't like sour white wines.
And while Sauvignon Blanc is very vibrant, if you're going to drink it every week, a milder Pinot Gris might be better.
Oh, that's right!
Okay, let's put this as number 8.
8) After COVID-19, everyone in Bokumo will realize the good points of Pinot Gris, and there will be a local Pinot Gris boom!
This is just wishful thinking, though!
As I mentioned earlier, the Pinot Gris I recommend is this one.
Misha's Vineyards "Dress Circle" Pinot Gris 2019
It goes well with chicken or pork dishes.
If it's Bokumo's menu
"Salted pork with mustard sauce" !
Well, I want to resume business soon.
