We continue with the advice for the reopening of the restaurant after confinement. A help for hoteliers and hospitality staff to deal with the start-up of establishments in the face of the new situation.
Talk to providers
You can contact your suppliers to ask them if they will withdraw any non-perishable product. Chances are they can resell it to another merchant and it's a way to earn extra income.
Protocols for waiters
It will be mandatory for workers to access their position with work clothes and shoes. Clean uniforms, their respective masks, gloves and handwashing to avoid coronavirus infections.
Outings for smoking or for any unforeseen purchase are prohibited, nor is the use of a mobile phone and any other personal effects during service hours.
The distance of one and a half meters between employees must be respected at all times and uniforms will be disinfected daily.
To work both in the kitchen, in the living room or at the bar, as far as possible, the workspaces will be delimited with security tapes.
Posters should be placed recommending card payment and reminding of new habits.
Measurements on the terraces
To guarantee the safety of clients and social distancing, the tables must be redistributed in such a way that they respect the distancing measures, either physically or by placing partitions or protection elements.
Maintain communication with your customers
Even if your restaurant is closed due to coronavirus, you must keep your restaurant in the minds of customers, this is crucial to recover their business when it is time to reopen. We recommend keeping content light and entertaining to get customers excited to come back. Share videos on your social networks showing basic recipes or showing a new recipe you are developing. Promote this content to your email subscribers too to get more audience for your messages.
Social media is also a great communication tool for restaurants that have focused on takeaway and / or delivery models. They can update their customers on a daily basis their menu, order options, social distancing procedures and more.
Update your menu and evaluate your income statement
Now that there is less inventory coming, you can take advantage of it to learn how to better manage food costs, renew the menu and expand margins. Cut out your menu and remove things that don't sell.
As a business owner, you need to take a closer look at your profit and loss statements to better understand where your money is going, and to make better decisions now and in the future. This crisis is going to change the way we operate, and smart companies will operate smarter. You will see your key performance indicators on a daily basis.