As the country begins to lift coronavirus restrictions and people feel more comfortable with going out, some of the things the hospitality industry did to survive appear to be sticking around. But what trends will make the cut in this post-COVID world? Join restaurateur Philip Camino and chef Nyesha Arrington as they take a look back at some of the hurdles restaurants and bars had to overcome over the last year and what trends could stick around as the United States comes out the other side of the coronavirus pandemic. Listen to Philip and Nyesha discuss COVID-19 trends: Texas Governor Greg Abbott recently signed House Bill 1024, which allows restaurants to serve to-go alcohol permanently following the coronavirus pandemic. Bars and restaurants have relied on the previously temporary to-go alcohol measures. Bars and restaurants turned to outdoor dining during COVID-19 restrictions and are still utilizing that space as restrictions on capacity are being lifted. The L.A. Al Fresco Program provides grants for restaurants in low-income neighborhoods to create permanent outdoor dining The hospitality industry embraced technology like QR codes to make ordering easier and safer during the coronavirus pandemic. Some restaurants turned to remote workers for some tasks and robots for others as they battled a shortage of workers According to the National Restaurant Association, over 84% of operators are struggling to staff their restaurants A significant amount of restaurant workers reported steep drops in tips while seeing an increase in hostility during the coronavirus pandemic Links: Happy Mouth Podcast Instagram Happy Mouth’s May 4 episode on QR codes Happy Mouth’s May 10 episode on restaurant robots Happy Mouth’s May 18 episode on restaurant workers not wanting to return Happy Mouth’s April 19 episode on worker shortages We have a lot more content coming your way! Be sure to check out our other shows: Full Comp  The Happy Mouth Morning Show Restaurant Marketing School The Playbook