As we come out of lockdown and restaurants start to reopen again, there’s a lot to think about. Here’s a few different elements to get sorted:
Plan social distancing
Planning how social distancing will work in your site, isn’t just about where your customers will stand when they drop by for a collection. Keeping staff safe is paramount. Therefore you need to plan how things will work in the kitchen. Some restaurants have instigated different shifts in the kitchen to normal, so chefs work in 1’s and 2’s, most have cut back on their menus. Next think about the equipment you’ll need – screens, hand sanitizer, masks etc, get these ordered asap.
Cleaning procedures and rotas need to be updated and more thorough than before.
Email your customers
Write and design an email newsletter for your customer database. Make sure it’s up to date by downloading all the info from Booktable, Opentable, Quandoo etc. To maximise the return, send out when most people are likely to be thinking about ordering delivery for the evening which is 5 pm or 6pm on Friday or Saturday, in our experience.
Notify your accountant
Tell your accountant who’s come off Furlough.
A lot of restaurants and pubs are doing well by selling more retail items. These can include wine / beer (councils are being flexible about this, our restaurant in Islington got a 6 month variation to sell retail alcohol very easily) as well as fresh fruit / veg and meat.