What to do during the forced closure to regroup and be ready for the reopening?

It is now clear that catering is one of the sectors that will have to fight more than others to survive the Coronavirus emergency. The continuation of the bans and the impossibility of making deliveries in many regions increases the risk of never reopening again. How to overcome the moment of crisis?

Closed but not stopped, catering faces the challenge of change. Restaurants and Coronavirus: 7 tips to start again immediately

1. Try to imagine the scenario you will find when we reopen. Ask yourself how your sector will have changed, what your customers will ask for and, above all, how your work will change due to prohibitions and legal obligations. Start doing it right away, on your own, but if you can, get help from a professional. He will certainly show you effective operational solutions that you can put into practice immediately.
2. Calmly and objectively (yes, I know it's difficult) think back to your business model. You certainly have strong points (those that make customers choose you), but your restaurant probably also has weak points (no one is perfect). This moment of forced stop can be a good opportunity to work on eliminating them (or at least reducing them).

   

3. Reflect on your organization and way of working. It may be necessary to make some changes to adapt them to the health procedures required for the Covid-19 emergency. Otherwise, it will be a good opportunity to streamline and further optimize already effective production processes.
4. Cut dry branches. Whether it's a menu that's too long, ingredients you never use, recipes that are out of fashion or hidden costs that you've been dragging on for years: cut back! Whatever the scenario in which you reopen your doors, an agile structure and zero ballast will make it easier for you to make ends meet and, why not, will simplify your work.
5. Seriously consider activating the delivery channel, both direct and via App, if you don't already have it. Efficient use of the delivery channel can constitute a significant part of your revenues for many months and will allow you to remain close to your customers until they feel safe again. Also consider that the habits adopted during the lockdown will remain even when every ban has ended. Therefore, prepare to keep this channel active and efficient even after the end of the emergency.
6. Take advantage of the mandatory closing period to reorganize the room and the service to guarantee social distancing measures, while maintaining the atmosphere and comfort that characterize it. Resign yourself to the fact that it will take many months to return to normality. The fear of contagion will remain latent long after the bans have ended. It will take people a long time to feel confident about sitting in a restaurant again: try to accommodate their needs.
7. Do the math, do it again (do it again if necessary) and make it add up. The reduction in covers will impact (and not a little) on your earnings. For this reason, carefully evaluate the economic weight you want/can give to the different activities (service, delivery, direct orders, private bookings, etc.) and work on it until the numbers satisfy you. It will take a lot of imagination, but be optimistic! Necessity is the wit of ingenuity and as Italians you have enough creativity to find solutions that will be simple but ingenious!

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