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Effective Steps for a Restaurant to Adapt to the Ground Realities of COVID – 19

Description: The restaurant industry has been hit badly because of COVID-19, the present situation is so tough that dining at restaurants may never be the same again in the future. There is a kind of worry for consumers today since the pandemic is here to stay and dining out, which was a luxury, is slowly diminishing. On the other hand, food deliveries whose profitability was questionable are now becoming part of the landscape. Restaurateurs are coming out with all possible measures to create new restaurant designs in order to win the confidence of the customers. Let us now discuss what could be the norms that restaurants can follow in order to reassure customers, would they prefer delivery dine in or would things come to normal soon. Restaurants may need to adapt themselves to meet the challenges of the new normal and get on to the path of profitability.

Dine-in or Takeaway: What is the future of Restaurants

Food deliveries and dining services are becoming necessities of the day as they are no more defined in terms of convenience by customers anymore. The consumers have the ability to scroll through a broader selection of multichannel offerings, and this is the baseline of the marketplace in the future. The new trend that is in, needs restaurant designs to leverage customer education by communicating the safety measures they have been taking in order to keep their customers and employees safe. There are some ways how restaurants can win the trust of customers while ensuring their safety.

Update Operating Procedures

Now since the restaurants are reopening with proactive measures, operators must update their standard operating procedures duly so as to reassure their potentially concerned customers about their safety norms. They should ensure that hygiene and safety protocols are visibly followed throughout the restaurant.

There is a need for operators to create processes that improve the efficiency of labor and also align with shifts in customer behavior. Restarting dine-in-services means restaurateurs take care of bringing back furloughed staff in such a manner that would match the new needs of the restaurant with their skills. Staff training should be made mandatory in order to align them to the changing operational requirements.

Optimize Delivery Business

The present times have made numerous restaurant joints realize that delivery services are now the primary pillar of survival. A survey says that about 40% of dine-in-restaurants started delivery services post the pandemic and they are thriving well. Although dine-in options do restart, food delivery services are going to very well be there. Thus it is important that the restaurants speedup their delivery and pick up facilities so that the profits keep coming. Your restaurant design should hire efficient delivery processes, partner with third party aggregators, access end to end data, and also use cost effective packaging methods so as to make it convenient for the consumers.

Use a Segmented Approach

In order for your customer segment to make a comeback to on-premise dining, restaurant design should implement a tailor-made approach to each type. The most efficient way to do this is by sending customized messages to each and every one with renewed information such as timings, safety measures adopted at the restaurant and some scintillating experiences that you would be offering them once they are back.

These could include loyalty-driven price promotions and offers that you can give on the most popular items and also offer personalized discounts. Remember that your digital presence needs to be updated regularly across all social platforms. It is best to optimize your restaurant’s menu so that it is well aligned with the digital platforms like in-premise ordering QR code, ordering via the app, food aggregator platforms and the like.

Planning Ahead

Be effective in planning ahead with Standard Operating Procedures(SOPs) like hygiene, social distancing rules, tech friendly service, reduction in guest capacity. With such needs being met by every restaurant, you are ready for the future.

The effect of the pandemic is challenging as to how well restaurant designs adapt to the changing paradigm.The new normal in the restaurant industry would need modification and enhanced socio-economic perspective that would promise a an efficient usage of supply chain and labor, which needs to be designed to enhance customer satisfaction while you keep in mind the overall deliverable business.

In order to increase your profitables, ensure that the menu prices are well managed while dine-in and delivery services are streamlined for consumers. It is highly essential that you formulate strategies that can focus on automation, hygiene and implementation, no matter if it be a fine dining, casual dining, QSR, or a cloud kitchen format.

The pandemic has forced the F&B industry to face a number of challenges, which include sharp declines in revenue, huge labor losses and finally permanent closures. Although, with the end of COVID-19, there is great hope that the restaurant experience will be back again as socializing will continue whatever be the nuances. The new restaurant design needs an effective implementation process by optimizing measures that will definitely go a long way to preserve the restaurant business so that they can serve their customers well.

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