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    Post Covid Restaurant

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    Shambhawi Sinha
    The COVID-19 pandemic has significantly impacted the food and beverage industry. Restaurants have had to pivot their operations and offerings to try and survive during this crisis. They will need to reassure customers about enhanced hygiene and safety standards to rebuild trust. This will require preparing staff on new health and cleaning protocols. Businesses also face obstacles like operating at reduced capacity due to social distancing requirements. Additional costs for sanitation equipment and a potential drop in revenue also present challenges. The industry is adapting through measures such as contactless service, digital ordering platforms, and physical barriers.

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    Post Covid Restaurant

    Uploaded by

    Shambhawi Sinha
    23 views3 pages
    The COVID-19 pandemic has significantly impacted the food and beverage industry. Restaurants have had to pivot their operations and offerings to try and survive during this crisis. They will need to reassure customers about enhanced hygiene and safety standards to rebuild trust. This will require preparing staff on new health and cleaning protocols. Businesses also face obstacles like operating at reduced capacity due to social distancing requirements. Additional costs for sanitation equipment and a potential drop in revenue also present challenges. The industry is adapting through measures such as contactless service, digital ordering platforms, and physical barriers.

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    PostCovidRestaurant

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    The COVID-19 pandemic has significantly impacted the food and beverage industry. Restaurants have had to pivot their operations and offerings to try and survive during this crisis. They will need to reassure customers about enhanced hygiene and safety standards to rebuild trust. This will require preparing staff on new health and cleaning protocols. Businesses also face obstacles like operating at reduced capacity due to social distancing requirements. Additional costs for sanitation equipment and a potential drop in revenue also present challenges. The industry is adapting through measures such as contactless service, digital ordering platforms, and physical barriers.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    23 views3 pages

    Post Covid Restaurant

    Uploaded by

    Shambhawi Sinha
    The COVID-19 pandemic has significantly impacted the food and beverage industry. Restaurants have had to pivot their operations and offerings to try and survive during this crisis. They will need to reassure customers about enhanced hygiene and safety standards to rebuild trust. This will require preparing staff on new health and cleaning protocols. Businesses also face obstacles like operating at reduced capacity due to social distancing requirements. Additional costs for sanitation equipment and a potential drop in revenue also present challenges. The industry is adapting through measures such as contactless service, digital ordering platforms, and physical barriers.

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    of 3

    IMPACT ON BUSINESS:

    The food and beverage industry has been hit particularly hard by COVID-19. Normal
    restaurant operations have shrinked and many businesses have been forced to pivot their
    offerings in a bid to survive. It will take time to reassure its guests and build customer
    satisfaction related to hygiene and safety standards. But one thing is for certain: change is
    coming, and restaurants need to prepare.
    Impact on Staff: It is crucial to prepare the staff in a way that they can deal with sick
    patients, maintain daily health checklists, clean the delivery counter in regular intervals and
    ensure that gloves, masks, hairnets and aprons are available for everyone. Every single staff
    needs to be trained well and protocols are to be strictly followed as advised by our local
    authorities. Rotate or stagger staff shifts and break times to limit the number of employees
    working at the same time. Urge employees to stay home if they feel unwell.
    Less Capacity: Apart from the safe and mutual understanding at both the ends, the industry
    may face obstacles due to the restrictions in gathering and the hotels after opening doors
    would have to maintain social distancing that will lead to operating on half the capacity of the
    banquets, restaurants and lawns.
    Extra Costs: Additional cost of advanced sanitation and safety equipment. Revenue might
    shrink due to this
    Shift to home-made meals: Competitor is home kitchen or home- made meals, so the
    concept of home-made meals should be introduced which can attract customers.
    Shift to contactless service: Robots / wooden planks, disposable menus etc for customers.
    Disinfectant wipes on each table and removing common items like salt and normal tissue
    papers. Encourage customers to use drive through, delivery or take out options. When taking
    order, offer safe distancing operations. Customer chose no contact delivery option -
    Customers prefer not touching package with bare hands but with gloves. If customer touch
    the package, they prefer not touching the face. Delivery person leaves the order on door and
    contacts customer to take the order from door. During dining, Presence of bar code scanner
    to check the menu or disposable menus, utensils and condiments can be used.
    Remember ABC: Always be Cleaning else customer may not prefer you.
    Transparency of cleaning: Patrons will always be more comfortable and confident when
    they can actually see the cleanliness and hygiene of a restaurant’s kitchen and its staff. So,
    restaurants which have an uninhibited kitchen view, will subliminally send out more
    welcome signals.
    Innovative ways: Out of home breakfast is not such a big market in India, but then that is
    where the inventiveness of good marketers will come. Besides full meal time menus, many
    restaurants will offer in-between meals menus, snack menus, all-day menus and maybe even
    late-night menus. Times, they are a changing.
    Safe packaging: Branding will be identified through packaging and safety measures. After
    news of a pizza delivery agent testing COVID-19 positive in south Delhi went viral and
    raised alarm bells in the minds of the already terrified people. Customers prefer heated food
    as virus can’t survive above 70 degree Celsius that is virus is susceptible to high
    temperatures.
    Shift to Digital: Presence on Zomato, Swiggy and other apps, moreover having more
    contactless payments and delivery options. Presence on social media sites with appealing
    visuals of new in-dining experience as Social media listening, also post pics on Zomato with
    new normal experience of customers – zeroth and first moment of truth. Behind the scenes
    video on social media sites and websites will be quite helpful for more transparency.
    Physical Barriers: Install barriers such as sneeze guards or partitions at cash registers, host
    stands etc.
    Shift from finger bowls to washing hands and proper sanitization
    Shift to wearing masks, cloves
    FACTORS:
    New normal factors:
     Temperature check for customer – Customers with higher temperature range should
    not be allowed inside restaurant and should be given takeaways.
     Minimum distance of 6 feet - Presence of mannequins to accompany customers in
    their leisure time and also presence of see through panels on tables for more friendly
    and enjoyable experience. Change the layout of tables and chairs if no mannequins
    can be used to assure social distancing. If it’s possible prefer outdoor seating.
     Sanitization of staff and the entire hotel area – sanitize door handles, phones, cash
    registers, bathrooms, chairs, tables and countertops.
     Shift to contactless service – Robots / wooden planks, disposable menus, plates,
    glasses Disinfectant wipes on each table and removing common items like salt and
    normal tissue paper.
     Make sure that customer has downloaded Arogya setu application on phone and he
    is fine as few people are asymptomatic.
     Staff following safety measures – masks, gloves and caps. If any staff is
    claustrophobic or there is issue while communicating – they can use fish caps.
     Presence on social media sites with appealing visuals of new in-dining experience
    - Social media listening Also post pics on Zomato with new normal experience of
    customers – zeroth and first moment of truth
     Urge employees to stay home if they feel unwell
     Have enough supplies to support hygiene – soap, hand sanitizer, paper towels,
    disinfectant wipes, masks and no touch trash cans
     Make the dining experience appealing using rock music
     Presence of bar code scanner to check the menu or disposable menus, utensils and
    condiments can be used.
     Presence of website where customers can order sitting in restaurants and get
    offers
     Notification for staff to wash hands through alarm – Request employees to wash
    hands before, during and after preparing the food and after touching garbage. Instruct
    them to wash hands at least for 20 seconds.
     Encourage customers to use drive through, delivery or take out options.
     Notification for customer to visit the restaurant in allotted time
     Courteous smile will be replaced by suspicious look and hushed whispers
     Install barriers such as sneeze guards or partitions at cash registers, host stands
    etc.
     Rotate or stagger staff shifts and break times to limit the number of employees
    working at the same time.
     Post signs and posters to promote healthy hygiene among staff
     Include messages about healthy hygiene while communicating with vendors and
    customers

    Food delivery factors


    Online food delivery, the silver lining to the economic gloom set in by the coronavirus
    pandemic, is likely to take a massive blow.
    FACTORS:
     When taking order, offer safe distancing operations. Customer chose no contact
    delivery option - Customers prefer not touching package with bare hands but with
    gloves. If customer touch the package, they prefer not touching the face. Delivery
    person leaves the order on door and contacts customer to take the order from door
     After order is ready, before being given to delivery guy his temperature is checked
     Delivery guy wears mask and gloves and use disinfectant spray
     Door dash delivery service is being used. Door Dash is an on-demand restaurant
    delivery service. Door Dash was founded in 2013 and Door Dash is one of several
    recently founded technology companies aiming to use logistics services to offer food
    delivery from restaurants on-demand
     Customer prefer heated food as virus can’t survive above 70 degree Celsius that is
    virus is susceptible to high temperatures.
     If cash on delivery, cash can be given in envelopes
     Branding will be identified through packaging and safety measures. After news of a
    pizza delivery agent testing COVID-19 positive in south Delhi went viral and raised
    alarm bells in the minds of the already terrified people.
     Brand loyalty can be affected by one bad customer review about the safety – zeroth
    moment of truth. So, need to have good reviews on Zomato and Swiggy (which offers
    contactless service) Food bloggers will first be writing about hygiene and safety,
    then service, before they start to even talk about taste or presentation. 
     For online delivery – behind the scenes video on social media sites and websites will
    be quite helpful for more transparency

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