After months of quarantine, temporary closures, and social distancing measures, it’s safe to say that 2020 has given foodservice operators a run for their money. Foodservice professionals have had to rethink the customer experience and in many cases, reimagine their dining concept altogether. But the good news is, with challenge comes opportunity. By implementing the right strategies now, foodservice operations can strengthen their relationship with loyal customers, minimize revenue loss, and come back stronger than ever. Stick to these tips to survive the pandemic and set you up for post-pandemic growth and success.
1. Show you care about cleanliness
If you haven’t already stepped up your sanitation practices, now’s the time. Take extensive sanitation measures, such as regularly disinfecting surfaces, providing antibacterial gloves, and scheduling regular professional cleanings. But beyond that, let your customers know you’re going to great lengths to keep your space safe. Outline your sanitation measures with signage, and have hand sanitizer and disinfectant wipes readily available. These practices show your customers that you’re taking sanitation seriously.
2. Make your foodservice operation a safe haven
In times like these, it’s not just about sanitation; it’s about safety. Protect your customers (and your staff) by taking the proper precautions. For example, make masks mandatory, move tables at least six feet apart, and reduce your maximum capacity to a safe level. By taking these measures, you’re showing your customers you care about their well-being. In turn, they’re more likely to trust you, feel comfortable, and come back again.
3. Repurpose your equipment
While you’re setting up for safety, consider if you can repurpose equipment that’s not pandemic-friendly. For example, if you have modular heated wells, transform them into heated shelves with heated well covers. Instead of offering an all-you-can-eat buffet, tweak your menu and serve guests individually packaged entrees. Of course, you’ll have to limit traffic flow to keep guests a safe distance apart, but by repurposing equipment, you keep your guests safe — and your sales up.
4. Communicate, communicate, communicate
With restrictions constantly changing due to the pandemic, customers are on the lookout for updates. They want to know what’s required of them, if your hours have changed, what kind of dine-in (or out) options are available, what’s available on your menu, what sanitation and safety protocols you’re taking, and more. Regularly update your website and social media channels with this information, so everyone is in the know. And while you’re at it, take advantage of the time people are spending online by promoting your menu items and any specials on social media.
5. Find ways to curb costs
Review your current budget and see where there’s room to cut costs. In the short term, consider streamlining your menu to save on food costs and make food prep and service more efficient. Just remember not to cut your best-selling dishes! Also think about where you can leverage technology to decrease labor costs. For example, with holding cabinets, staff can save time by preparing large volumes of hot food ahead of the dinner rush. Or with an Electric Salamander, you can automatically transition from cook to hold mode, which gives operators flexibility to multitask.
6. Adapt and evolve your offerings
If the pandemic has shown foodservice operators anything, it’s that adaptability is necessary to stay afloat. Whether you add curbside pickup, delivery service, premade meals, or even retail services, get creative and find ways to supplement your dine-in service so your sales don’t suffer. Your customers will appreciate it and you’ll continue to drive revenue despite in-house dining limitations. Not only that, but once life returns to normal and customers are more inclined to dine in again, guess what: You’re poised for growth. Since you’ve added a revenue stream (or two), you have the potential to boost your business.
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