• Friday, March 29, 2024
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Chef Ree: How Covid-19 is changing the food Industry

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The world as we’ve come to know it has changed significantly. The Covid-19 pandemic has left no industry unscathed. From finance to hospitality, travel to small and medium scale enterprises, the impact of the pandemic is not only obvious it’s catalytic. In a conversation with expert private and travel chef, Ree Ekwere, she revealed that the food industry has become one of the worse hit industries by the pandemic.

Excerpts;

Why are you called the chef of the successful? 

I would have been very surprised if you didn’t ask me this question. Everyone wants to know why people call me the chef of the successful. So here is the story, it’s exclusive for you. A couple of months ago I was working on a project for Akwa Ibom state with some very important people in the state, and I noticed that to become successful, people are expected to keep up certain routines.

Success they say depends on your habit. Most times those routine becomes redundant and makes the lives of successful people boring and cold. Because food is an important aspect of human life, I figured that if a twist can be added to regular food, that means if regular food can be made differently it will inspire a shift in the way successful people view and live life. I shared this thought with seemed unorthodox with a couple of friends and students, that’s how I landed the title.

So let’s talk about the pandemic and the food industry. How has business been for you?

The food industry has taken a very huge hit that will demand real adjusting if food brands will survive. Just recently I heard that Eko Hotels now offers home delivery services. Food brands are compelled to pivot and adapt to the changing times. There is now a blurry line between food considered luxury and essential. Everything is everything right now.

I understand there are several changes impacting the food industry right now, but I’ll love you to point us to specific changes you believe food brands are experiencing?

You know aside cooking for successful people, I help other chefs better understand the business side of food. I am in constant conversation with many other chefs and I’ll tell you for sure there is a huge revenue challenge in the industry. First, people are advised to stay indoors, these people have limited funds and would rather stock up their kitchen and cook the little way they can, than order food. Though many of them discover they really cannot cook anything and run to the cheapest food vendors.

Second, people are scared. They are not looking for the next Italian dish right now, they are looking for food to eat. Italian or Nigerian, they just need to eat something to stay alive. Also, because of the rise in self-reliance, food brands are now building recipe apps to train people on how to make simple and even complex meals while cashing out on subscription. Fast food no longer means meals made instantly but meals that get to consumers fast from vendors.

The process, marketing, and even vocabulary of the industry have been affected.

What do you see as the future of Culinary Arts particularly from the point of view of a private and travel chef?

First off, nobody is travelling right now, we are all stuck here. But honestly, we are dealing with a huge change in consumer motivation and behavior. For example, the first thing I am expecting is that immediately after the pandemic people will rush to their favourite restaurant because they’ve missed how their food taste. But when they get there, they’ll be more careful with the way they spend on food. They will certainly feel that buying a plate of food for 15,000 isn’t really worth it, after all, its just food. This will mean that food vendors will need to sell not just food but also an experience.

Many people who will stop eating out because they have discovered during the pandemic that it’s actually expensive eating out, will patronize private chefs, that way they keep their budget low, eat healthy and eat home, which means more time for family,an habit they cultivated during the lockdown.)

What recommendations can you proffer for struggling food brands this season?

I just have one, pay attention to the consumers. I believe if any business owner pays enough attention to his customers, he will always know what the next consumer needs. Yes! Times have changed but consumers still need food, they just have a new perspective to ”why” they buy food. For your unique customers, find that new why?