Even as the world continues to ease its COVID-19 restrictions, for those of us who are restaurant owners, suppliers, and hospitality staff, we are not expecting a return to “business as usual.” In fact, after 20 months of navigating government restrictions set to combat the virus, many of us in hospitality are beginning to reevaluate our business models altogether.
In Verbier, an idyllic resort town in French-speaking Switzerland, one does not have to look far to see the effects the virus has had on local business. Restaurants and bars normally packed with customers, traveling from all over the world to ski the region’s picturesque slopes, are now eerily empty.
