Covid-19 pandemic has changed the complete flavour of restaurant, how we dine and react to certain things when we visit a restaurant. And, to overcome this haul, restaurants across have been working on key strategies and tips to make their guests feel comfortable, overwhelmed when they are now eager to visit their favourite restaurant once again.
Make your restaurant feel like a safe spot to guests: You need to make all things possible which gives your customer a sense of safety, quality assurance when they are back at your restaurant. This will not only help you gain your customer attention but also to get back the pandemic losses.
Re-working on salaries: Salaries are again one of the main expenses that you can really work upon while in crises, you can come up with an agreement wherein you can offer salary as the percentage of revenue taking your pre-covid sales as the cap.
Identify new opportunities for cost savings: Beyond reducing staffing and / or hours of operation, here are some other ideas you might look into to right-size your business costs. Reducing the menu and having just a special menu in place so that you don’t need much staff and inventory to follow up the menu. You can also bet big on delivery as more and more people are now happy to get their favourite food delivered at home.
Analyze POS data for food cost savings: Many a times, it happens that customer is ordering a smaller amount of food or supplies, in that case always look for two things; which menu items you can temporarily eliminate (those ordered less frequently) and which meals your most loyal guests tend to prefer. This will help you in saving an unwanted cost.
Keep your Social Media Active: There’s no denying that more and more restaurants are now happy to interact and listen to their customers socially. We have been seeing all major brands partnering with influencers to promote or reach out to their target market. This will help you to earn more confidence in customers, Instagram has come up with reels that is a very good low spend marketing tool. At this time we need to make use of all the low cost marketing things that we can do promoting the safety and hygiene that is taken care of.
Innovation is the key:As the saying goes, nothing changes if nothing changes. Chefs and bartenders alike should take this downtime to develop new skills- be it innovating cocktail mixes, or coming up with innovative recipes.Also work upon new things that can create hype on social media as there is no better recovery than innovating for growth.