3. Focus on restoring normalcy
Returning to pre-Harvey operating procedures remains a challenge, and recovering from the disaster will take time for consumers, Floyd says. “People will gravitate towards their favorite bars and restaurants because they want to get a sense of normalcy, but they’ll soon pull back once they process what just happened to us,” he says. “All restaurateurs can do is provide a sense of comfort and service to help the mental recovery that’s going to take place over the next few months.”
John Baydale, president of Hai Hospitality, which owns Houston-based sushi joint Uchi, says Harvey hampered the delivery process of the restaurant’s main ingredients. As a result, Uchi—which remains closed—wouldn’t be able to function even if it were to reopen, Baydale says. He emphasizes that reaching a normal routine for scheduling and food prep will give consumers an opportunity for solace. “This is an epic tragedy,” he says. “So if we can help feed the people who got it the worst, that’s the least we can do.”
Coltivare’s Pera recalls the aftermath of Hurricane Ike seven years prior, which resulted in multiple fatalities. Despite its hurdles, Houston bounced back, which he says will happen again. Pera credits consumers’ healing as being the stepping stone that will help restaurants once again thrive. “Each and every day is one small step closer to returning to normalcy,” he says. “The quicker we help people get on the road to recovery, the quicker we’ll fully open our doors.”