{"id":3970,"date":"2021-03-30T15:21:45","date_gmt":"2021-03-30T19:21:45","guid":{"rendered":"https:\/\/lgcassocprod.wpengine.com\/?p=3970"},"modified":"2024-03-13T08:45:05","modified_gmt":"2024-03-13T12:45:05","slug":"one-year-into-covid-19","status":"publish","type":"post","link":"https:\/\/lgcassociates.com\/es\/one-year-into-covid-19\/","title":{"rendered":"Hospitality in the News | One Year Into COVID-19 – What’s Changed?"},"content":{"rendered":"

Every week we comb through the news to find employment trends affecting the hospitality\u00a0<\/span>industry<\/span>\u00a0so you don\u2019t have to. This week\u2019s topic: the state of the hospitality industry one year into COVID-19.\u00a0<\/span>\u00a0<\/span><\/p>\n

One Year Into COVID-19<\/strong><\/h5>\n

When COVID-19 emerged in early 2020, we had no idea<\/span>\u00a0how severely<\/span>\u00a0it<\/span>\u00a0would<\/span>\u00a0impact the country<\/span>\u00a0and\u00a0<\/span>that\u00a0<\/span>life<\/span>\u00a0<\/span>as we knew it was going to change<\/span> for the foreseeable future. Now, one year later<\/span>,<\/span>\u00a0<\/span>things are looking up while <\/span>cities\u00a0<\/span>are\u00a0<\/span>manag<\/span>ing\u00a0<\/span>widespread vaccine distribution<\/span>\u00a0with hopes that we can enjoy a more normal and safer 2021.\u00a0<\/span>\u00a0<\/span><\/p>\n

Besides healthcare, the hospitality and foodservice industries were impacted most\u00a0<\/span>by the pandemic.\u00a0<\/span>According to\u00a0<\/span>Fortune<\/span><\/a>, over 110,000 bars and restaurants\u00a0<\/span>permanently closed in 2020 because they could not survive through the restrictions placed by the pandemic<\/span>\u00a0and the lack of financial support from congress. Now that restrictions are continuing to loo<\/span>sen while venues welcome guests back, we can begin<\/span> to understand the true impact of the coronavirus on the hospitality industry. One year later, how has COVID-19 impacted hospitality \u2013 what we\u2019ve learned, what\u2019s changed, and what\u2019s stayed the same. <\/span>\u00a0<\/span><\/p>\n

What\u00a0<\/span><\/b>Have W<\/span><\/b>e Learned<\/span><\/b>?<\/span><\/b>\u00a0<\/span><\/h5>\n
Restaurants are more essential than we\u00a0thought<\/span><\/b><\/h6>\n

If asked prior to COVID-19, most people would probably say that restaurants and bars are not essential bu<\/span>sinesses.\u00a0<\/span>But once restaurants began shutting down and the gravity of the situation was realized, it seemed like more people than ever were yearning to\u00a0<\/span>dine-out at their favorite spots<\/span>\u00a0despite the immediate health risks. Not only that, but those foodservice employees that were not furloughed or laid off had to continue working<\/span>, now prioritized\u00a0<\/span>as essential workers.\u00a0<\/span>\u00a0<\/span><\/p>\n

Guests are willing to be\u00a0<\/span><\/b>flexible<\/span><\/b><\/h6>\n

Despite\u00a0<\/span>consumer sentiment<\/span><\/a>\u00a0<\/span>varying throughout the pandemic, some guests have proven that they\u2019re willing to be flexible when it comes to following\u00a0<\/span>the\u00a0<\/span>restrictions\u00a0<\/span>that allowed them to dine-out. For example, guests in northern and midwestern cities were willing to sit outside in freezing temperatures in make<\/span>shift outdoor patios\u00a0<\/span>so they could eat their favorite restaurant meals.\u00a0<\/span>This illustrates just how valuable dining-out is to some people.<\/span>\u00a0<\/span><\/p>\n

Adaptability is key for survival<\/span><\/b><\/h6>\n

It quickly became apparent that delivery and to-go options were necessary for a restaurants chance at survival.\u00a0<\/span>Now that customers couldn\u2019t go to the food, they wanted to bring the food to them. By not offering these options, you made yourself inaccessible to the masses who used third-party delivery apps like\u00a0<\/span>G<\/span>rubHub<\/span>\u00a0or\u00a0<\/span>DoorDash<\/span>.\u00a0<\/span>\u00a0<\/span><\/p>\n

Similarly, adapting to technology played a big role in survival.\u00a0<\/span>Concerns over the safety of handling\u00a0<\/span>cash<\/span>\u00a0<\/span>combined with the need to have completely con<\/span>tactless ordering and payment options meant that\u00a0<\/span>you had to have the right technology; and without it, customers would find somewhere they felt more comfortable dining.\u00a0<\/span>\u00a0<\/span><\/p>\n

Most restaurants can streamline\u00a0<\/span><\/b>offerings<\/span><\/b><\/h6>\n

Restaurant operators\u00a0<\/span>had to find a creative way to\u00a0<\/span>continue offering the menu items their guests loved<\/span>\u00a0while cutting back on<\/span>\u00a0<\/span>costs and eliminating any (unaffordable) waste. This included cutting items from the menu,\u00a0<\/span>creating new o<\/span>ptions\u00a0<\/span>based off available food items, or selling products like bottle<\/span>s of liquor or at home meal kits. This shows that outside the pandemic, it might be a good idea to revisit what your restaurant is offering\u00a0<\/span>to remove any <\/span>unpopular\u00a0<\/span>or<\/span>\u00a0unnecessary\u00a0<\/span>items.\u00a0<\/span>\u00a0<\/span><\/p>\n

QSR\u2019s aren\u2019t going\u00a0<\/span><\/b>anywhere<\/span><\/b><\/h6>\n

With an increased desire for vegetarian, vegan, and other healthy options, the future of quick service or fast-food restaurants\u00a0<\/span>seemed uncertain for a few years. But with the emergence of the pandemic, their popularity seems to be restored<\/span>\u00a0because they provide inexpensive menu items<\/span>\u00a0<\/span>and offer<\/span>ed<\/span>\u00a0limited contact to begin with. Now that the public has reignited their interest, it seems that\u00a0<\/span>popular fast-food restaurants are trying to \u2018get with the times\u2019 by starting to offer vegetarian and vegan options, like in the case of Taco Bells vegetarian menu or Burger King\u2019s Impossible Whopper.\u00a0<\/span>\u00a0<\/span><\/p>\n

Healthy options aside, the rise of\u00a0<\/span>the\u00a0<\/span>QSR is apparent in other\u00a0<\/span>ways<\/span>\u00a0such as Chipotle\u2019s big plans for this year:\u00a0<\/span>opening \u201c<\/span>Chipotlanes<\/span><\/a>\u201d across the country so customers don\u2019t have to leave their cars.\u00a0<\/span>\u00a0<\/span><\/p>\n

What\u2019s Changed?<\/span><\/b>\u00a0<\/span><\/h5>\n
Delivery options<\/span><\/b><\/h6>\n

Food-delivery apps\u00a0<\/span>report<\/span><\/a>\u00a0that the pandemic has caused\u00a0<\/span>business to double as more<\/span>\u00a0<\/span>and more people\u00a0<\/span>turned to delivery to quench their dine-out thirst.\u00a0<\/span>Even as restrictions loosen,\u00a0<\/span>w<\/span>e can expect\u00a0<\/span>delivery options to be a main stay for any popular restaurant\u00a0<\/span>that aims to stay competitive and agile.\u00a0<\/span>\u00a0<\/span><\/p>\n

Cleaning procedures<\/span><\/b><\/h6>\n

It\u2019s<\/span>\u00a0safe to say that all hospitality venues, whether it be a bar, restaurant, or hotel, will\u00a0<\/span>make\u00a0<\/span>cleanliness<\/span>\u00a0s<\/span>tandards\u00a0<\/span>a priority long after life has returned to normal<\/span>.\u00a0<\/span>Some safety features like plastic partitions,\u00a0<\/span>sanitizing in between guests, and scannable menus will likely be main<\/span>\u00a0stays for some high traffic locations.\u00a0<\/span>\u00a0<\/span><\/p>\n

Ghost kitchens<\/span><\/b><\/h6>\n

Even before COVID-19, ghost kitchens were growing in popularity. But now, one year into COVID, the hospitality is embracing them even more. <\/span>Ghost kitchens<\/span><\/a>\u00a0are<\/span> professional food preparation and cooking facilities created to produce delivery-only meals \u2013 so you can imagine how important they became during the pandemic. Also called dark or virtual kitchens, ghost kitchens <\/span>allow operators to grow their brand and continue serving customers without having a physical space to dine at.\u00a0<\/span>Ghost kitchens are a great way to lower costs while producing quality food and aren\u2019t affected by dine-in restrictions, which is why we\u2019ll continue to see them popping up frequently.\u00a0<\/span>\u00a0<\/span><\/p>\n

Outdoor seating<\/span><\/b><\/h6>\n

When it became apparent that outdoor dining was a safer option during the start of COVID-19, major cities allocated funds for restaurants to create outdoor seating areas<\/span>. Bars and restaurants got creative when building the patios, some of them resembling miniature restaurants. Fear of a fourth wave\u00a0<\/span>or a surge of new cases\u00a0<\/span>will likely drive\u00a0<\/span>restaurants to prioritize offering indoor\u00a0<\/span>and\u00a0<\/span><\/b>outdoor seating.\u00a0<\/span>\u00a0<\/span><\/p>\n

Contactless options<\/span><\/b><\/h6>\n

The past few years have seen an increase in restaurants going cashless or contactless. Chip readers and options like Apple Pay are becoming the norm. It doesn\u2019t seem like anyone is jumping a<\/span>t the chance to handle paper money, so the continuation of contactless ordering, pickup, and payment is high.\u00a0<\/span>\u00a0<\/span><\/p>\n

What\u2019s Stayed the Same?<\/span><\/b>\u00a0<\/span><\/h5>\n

One year into COVID-19, the hospitality industry has proven its’ resiliency. As it stands, it doesn\u2019t seem like there\u2019s <\/span>much that hasn\u2019t changed in the restaurant industry due\u00a0<\/span>to the pandemic. The very nature of the industry\u00a0<\/span>seems to directly oppose the restrictions forced in place by the virus. Perhaps the one thing that\u2019s stayed the same is the passion and dedica<\/span>tion from restaurant employees, who risked (and continue to risk) their safety in order to provide a<\/span>\u00a0great<\/span>\u00a0experience for guests who want\u00a0<\/span>some normalcy and to\u00a0<\/span>have a little fun.\u00a0<\/span>\u00a0<\/span><\/p>\n

The COVID-19 pandemic hit the stop button on life as we knew it just over a year ago.\u00a0<\/span>The hospitality industry was hit hard, and it\u2019s likely that there will be changes that will last for<\/span>\u00a0a long time<\/span>. But thanks to the thou<\/span>sands of\u00a0<\/span>hardworking emp<\/span>loyees across the country, we know we\u2019ll get back to where we were soon.<\/span><\/p>","protected":false},"excerpt":{"rendered":"

Every week we comb through the news to find employment […]<\/p>\n","protected":false},"author":67,"featured_media":313012,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[106],"tags":[471,230,406,232],"class_list":["post-3970","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-covid-19","tag-hospitality","tag-hospitality-in-the-news","tag-restaurants"],"yoast_head":"\nHospitality in the News | One Year Into COVID-19 - What's Changed?<\/title>\n<meta name=\"description\" content=\"One year after COVID, we're looking at the hospitality industry. What have we learned, what's changed, and what stayed the same?\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lgcassociates.com\/es\/one-year-into-covid-19\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hospitality in the News | One Year Into COVID-19 - What's Changed?\" \/>\n<meta property=\"og:description\" content=\"One year after COVID, we're looking at the hospitality industry. What have we learned, what's changed, and what stayed the same?\" \/>\n<meta property=\"og:url\" content=\"https:\/\/lgcassociates.com\/es\/one-year-into-covid-19\/\" \/>\n<meta property=\"og:site_name\" content=\"LGC\" \/>\n<meta property=\"article:published_time\" content=\"2021-03-30T19:21:45+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-03-13T12:45:05+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/lgcassociates.com\/wp-content\/uploads\/2021\/03\/lgc-blog-graphics-2023-06-23T130055.794.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Cat Duguay\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Cat Duguay\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/lgcassociates.com\\\/one-year-into-covid-19\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/lgcassociates.com\\\/one-year-into-covid-19\\\/\"},\"author\":{\"name\":\"Cat Duguay\",\"@id\":\"https:\\\/\\\/lgcassociates.com\\\/#\\\/schema\\\/person\\\/fd336a58320956443d8ad7c46fac7941\"},\"headline\":\"Hospitality in the News | One Year Into COVID-19 – What’s Changed?\",\"datePublished\":\"2021-03-30T19:21:45+00:00\",\"dateModified\":\"2024-03-13T12:45:05+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/lgcassociates.com\\\/one-year-into-covid-19\\\/\"},\"wordCount\":1205,\"image\":{\"@id\":\"https:\\\/\\\/lgcassociates.com\\\/one-year-into-covid-19\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/lgcassociates.com\\\/wp-content\\\/uploads\\\/2021\\\/03\\\/lgc-blog-graphics-2023-06-23T130055.794.png\",\"keywords\":[\"covid-19\",\"hospitality\",\"hospitality in the news\",\"restaurants\"],\"articleSection\":[\"News\"],\"inLanguage\":\"es\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/lgcassociates.com\\\/one-year-into-covid-19\\\/\",\"url\":\"https:\\\/\\\/lgcassociates.com\\\/one-year-into-covid-19\\\/\",\"name\":\"Hospitality in the News | One Year Into COVID-19 - What's Changed?\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/lgcassociates.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/lgcassociates.com\\\/one-year-into-covid-19\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/lgcassociates.com\\\/one-year-into-covid-19\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/lgcassociates.com\\\/wp-content\\\/uploads\\\/2021\\\/03\\\/lgc-blog-graphics-2023-06-23T130055.794.png\",\"datePublished\":\"2021-03-30T19:21:45+00:00\",\"dateModified\":\"2024-03-13T12:45:05+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/lgcassociates.com\\\/#\\\/schema\\\/person\\\/fd336a58320956443d8ad7c46fac7941\"},\"description\":\"One year after COVID, we're looking at the hospitality industry. What have we learned, what's changed, and what stayed the same?\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/lgcassociates.com\\\/one-year-into-covid-19\\\/#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/lgcassociates.com\\\/one-year-into-covid-19\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/lgcassociates.com\\\/one-year-into-covid-19\\\/#primaryimage\",\"url\":\"https:\\\/\\\/lgcassociates.com\\\/wp-content\\\/uploads\\\/2021\\\/03\\\/lgc-blog-graphics-2023-06-23T130055.794.png\",\"contentUrl\":\"https:\\\/\\\/lgcassociates.com\\\/wp-content\\\/uploads\\\/2021\\\/03\\\/lgc-blog-graphics-2023-06-23T130055.794.png\",\"width\":1000,\"height\":600,\"caption\":\"COVID-19\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/lgcassociates.com\\\/one-year-into-covid-19\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/lgcassociates.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Hospitality in the News | One Year Into COVID-19 – What’s Changed?\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/lgcassociates.com\\\/#website\",\"url\":\"https:\\\/\\\/lgcassociates.com\\\/\",\"name\":\"LGC\",\"description\":\"Hospitality Recruitment Agencies | Hotel & Restaurant Recruitment\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/lgcassociates.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/lgcassociates.com\\\/#\\\/schema\\\/person\\\/fd336a58320956443d8ad7c46fac7941\",\"name\":\"Cat Duguay\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/4191fcb9ef8ce73b1e15bac9c4c9c98ba056923d2f1b53cffdad96a404d591f7?s=96&d=https%3A%2F%2Feyecix.com%2Fplugins%2Fjobsearch%2Fwp-content%2Fplugins%2Fwp-jobsearch%2Fimages%2Fno-image.jpg&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/4191fcb9ef8ce73b1e15bac9c4c9c98ba056923d2f1b53cffdad96a404d591f7?s=96&d=https%3A%2F%2Feyecix.com%2Fplugins%2Fjobsearch%2Fwp-content%2Fplugins%2Fwp-jobsearch%2Fimages%2Fno-image.jpg&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/4191fcb9ef8ce73b1e15bac9c4c9c98ba056923d2f1b53cffdad96a404d591f7?s=96&d=https%3A%2F%2Feyecix.com%2Fplugins%2Fjobsearch%2Fwp-content%2Fplugins%2Fwp-jobsearch%2Fimages%2Fno-image.jpg&r=g\",\"caption\":\"Cat Duguay\"},\"url\":\"https:\\\/\\\/lgcassociates.com\\\/es\\\/author\\\/catd\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Hospitality in the News | One Year Into COVID-19 - What's Changed?","description":"One year after COVID, we're looking at the hospitality industry. What have we learned, what's changed, and what stayed the same?","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/lgcassociates.com\/es\/one-year-into-covid-19\/","og_locale":"es_MX","og_type":"article","og_title":"Hospitality in the News | One Year Into COVID-19 - What's Changed?","og_description":"One year after COVID, we're looking at the hospitality industry. What have we learned, what's changed, and what stayed the same?","og_url":"https:\/\/lgcassociates.com\/es\/one-year-into-covid-19\/","og_site_name":"LGC","article_published_time":"2021-03-30T19:21:45+00:00","article_modified_time":"2024-03-13T12:45:05+00:00","og_image":[{"width":1000,"height":600,"url":"https:\/\/lgcassociates.com\/wp-content\/uploads\/2021\/03\/lgc-blog-graphics-2023-06-23T130055.794.png","type":"image\/png"}],"author":"Cat Duguay","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Cat Duguay","Est. reading time":"6 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/lgcassociates.com\/one-year-into-covid-19\/#article","isPartOf":{"@id":"https:\/\/lgcassociates.com\/one-year-into-covid-19\/"},"author":{"name":"Cat Duguay","@id":"https:\/\/lgcassociates.com\/#\/schema\/person\/fd336a58320956443d8ad7c46fac7941"},"headline":"Hospitality in the News | One Year Into COVID-19 – What’s Changed?","datePublished":"2021-03-30T19:21:45+00:00","dateModified":"2024-03-13T12:45:05+00:00","mainEntityOfPage":{"@id":"https:\/\/lgcassociates.com\/one-year-into-covid-19\/"},"wordCount":1205,"image":{"@id":"https:\/\/lgcassociates.com\/one-year-into-covid-19\/#primaryimage"},"thumbnailUrl":"https:\/\/lgcassociates.com\/wp-content\/uploads\/2021\/03\/lgc-blog-graphics-2023-06-23T130055.794.png","keywords":["covid-19","hospitality","hospitality in the news","restaurants"],"articleSection":["News"],"inLanguage":"es"},{"@type":"WebPage","@id":"https:\/\/lgcassociates.com\/one-year-into-covid-19\/","url":"https:\/\/lgcassociates.com\/one-year-into-covid-19\/","name":"Hospitality in the News | One Year Into COVID-19 - What's Changed?","isPartOf":{"@id":"https:\/\/lgcassociates.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/lgcassociates.com\/one-year-into-covid-19\/#primaryimage"},"image":{"@id":"https:\/\/lgcassociates.com\/one-year-into-covid-19\/#primaryimage"},"thumbnailUrl":"https:\/\/lgcassociates.com\/wp-content\/uploads\/2021\/03\/lgc-blog-graphics-2023-06-23T130055.794.png","datePublished":"2021-03-30T19:21:45+00:00","dateModified":"2024-03-13T12:45:05+00:00","author":{"@id":"https:\/\/lgcassociates.com\/#\/schema\/person\/fd336a58320956443d8ad7c46fac7941"},"description":"One year after COVID, we're looking at the hospitality industry. What have we learned, what's changed, and what stayed the same?","breadcrumb":{"@id":"https:\/\/lgcassociates.com\/one-year-into-covid-19\/#breadcrumb"},"inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["https:\/\/lgcassociates.com\/one-year-into-covid-19\/"]}]},{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/lgcassociates.com\/one-year-into-covid-19\/#primaryimage","url":"https:\/\/lgcassociates.com\/wp-content\/uploads\/2021\/03\/lgc-blog-graphics-2023-06-23T130055.794.png","contentUrl":"https:\/\/lgcassociates.com\/wp-content\/uploads\/2021\/03\/lgc-blog-graphics-2023-06-23T130055.794.png","width":1000,"height":600,"caption":"COVID-19"},{"@type":"BreadcrumbList","@id":"https:\/\/lgcassociates.com\/one-year-into-covid-19\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/lgcassociates.com\/"},{"@type":"ListItem","position":2,"name":"Hospitality in the News | One Year Into COVID-19 – What’s Changed?"}]},{"@type":"WebSite","@id":"https:\/\/lgcassociates.com\/#website","url":"https:\/\/lgcassociates.com\/","name":"LGC","description":"Hospitality Recruitment Agencies | Hotel & Restaurant Recruitment","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/lgcassociates.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es"},{"@type":"Person","@id":"https:\/\/lgcassociates.com\/#\/schema\/person\/fd336a58320956443d8ad7c46fac7941","name":"Cat Duguay","image":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/secure.gravatar.com\/avatar\/4191fcb9ef8ce73b1e15bac9c4c9c98ba056923d2f1b53cffdad96a404d591f7?s=96&d=https%3A%2F%2Feyecix.com%2Fplugins%2Fjobsearch%2Fwp-content%2Fplugins%2Fwp-jobsearch%2Fimages%2Fno-image.jpg&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/4191fcb9ef8ce73b1e15bac9c4c9c98ba056923d2f1b53cffdad96a404d591f7?s=96&d=https%3A%2F%2Feyecix.com%2Fplugins%2Fjobsearch%2Fwp-content%2Fplugins%2Fwp-jobsearch%2Fimages%2Fno-image.jpg&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/4191fcb9ef8ce73b1e15bac9c4c9c98ba056923d2f1b53cffdad96a404d591f7?s=96&d=https%3A%2F%2Feyecix.com%2Fplugins%2Fjobsearch%2Fwp-content%2Fplugins%2Fwp-jobsearch%2Fimages%2Fno-image.jpg&r=g","caption":"Cat Duguay"},"url":"https:\/\/lgcassociates.com\/es\/author\/catd\/"}]}},"_links":{"self":[{"href":"https:\/\/lgcassociates.com\/es\/wp-json\/wp\/v2\/posts\/3970","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lgcassociates.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lgcassociates.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lgcassociates.com\/es\/wp-json\/wp\/v2\/users\/67"}],"replies":[{"embeddable":true,"href":"https:\/\/lgcassociates.com\/es\/wp-json\/wp\/v2\/comments?post=3970"}],"version-history":[{"count":0,"href":"https:\/\/lgcassociates.com\/es\/wp-json\/wp\/v2\/posts\/3970\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lgcassociates.com\/es\/wp-json\/wp\/v2\/media\/313012"}],"wp:attachment":[{"href":"https:\/\/lgcassociates.com\/es\/wp-json\/wp\/v2\/media?parent=3970"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lgcassociates.com\/es\/wp-json\/wp\/v2\/categories?post=3970"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lgcassociates.com\/es\/wp-json\/wp\/v2\/tags?post=3970"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}