Top 5 Ways to Prepare Your Restaurant for Reopening After the Coronavirus Pandemic.

Top 5 Ways to Prepare Your Restaurant for Reopening After the Coronavirus Pandemic.

Top 5 Ways to Prepare Your Restaurant for Reopening After the Coronavirus Pandemic.

While some restaurant’s owners prefer to open a patio restaurant, where weather permits and indoor food are allowed, some homeowners choose to stay as takeout or delivery only for now. Whatever option is right for you, you must prepare for future changes in your diet after coronavirus.

To help set up your restaurant for the next phase of your state, talk to Donald Burns, Restaurant Coach, to get his top five tips on how to stay in business now and prepare for a whole opening.

How Will Restaurants Reopen After the Pandemic?

Make the most from takeout and delivery:

One practice Burns noted is fundamental to the family diet, which offers benefits to the restaurant and its guests. By serving multiple portions instead of individual entrees – a whole pan of lasagna with a large salad, for instance- you save on packaging, avoid delivery and foreign company money, and make money with more than one or two meals. In the meantime, the family or couple receives food for a few days through limited external communication.

In addition, visitors will begin to adjust to this new lifestyle, and after this, some practices are over. Don’t miss out on the new takeout and delivery plan you set with your second POS restaurant that you can open fully – people may still want it. “The epidemic will change every sector in the restaurant industry, and that will never end,” Burns said. “It takes 30 days to develop the habit. In the post-Coronavirus economy, the emissions could be much higher than they once were.”


Keep Promoting Gift Cards:

Revenue from gift cards will help you keep cash flowing now without worrying about anything until things are safe. To sell other gift cards, look at a previous promotion you made (perhaps Black Friday?) And offer the same or similar agreement via email or social media. As Burns pointed out, gift card redemption is 80% on average, so all other sales are pure profits.


Maintain Communication with Your Guests:

Keeping your restaurant top of the list for guests is essential for gaining their business when it’s time to reopen or expand your food options. “If you don’t talk to me and tell me what’s going on, I think you shut up,” Burns said. He recommends keeping the content light and fun to make visitors happy with the return of the coronavirus. Promote this content to your email subscribers to get more eyes on your text.

Social media is a great communication tool for restaurants involved in shipping and delivering models only. Things change quickly, so remind and update your customers daily on your menu, order options, social segmentation processes, and more.


Reopen Your Restaurant at Your Own Pace:

When your country says it is open for business, that does not mean you will immediately return to pre-COVID food numbers. In few cases, depending on your customer base, it may not make sense to reopen on the same schedule as your country allows. While some restaurants have tried to open and test themselves, others prefer to stay and take food and deliver it until the virus is eradicated.

Whichever route you choose, Burns recommends that you invest in mobile or pre-order services with limited or no-contact visitors who will be wary of close contact, swift and fast service restaurants.


Look for Opportunities:

“If you look at the word problem in Chinese, it’s made up of two letters, risk and opportunity,” Burns said. “Yes, there is a danger there. Opportunity for what we can do that we should have done before? One of the biggest challenges is managing costs.”

Update your menu plus evaluate your P&L statement:

It is recommended that you take this opportunity now, while the business is slowing down and you have a few things to come, to learn how to manage food costs better, update your menu, and extend your weddings. With extra effort, you can use your POS data to research your historical menu trends, best-selling items, and most expensive dishes. “Minimize your menu and remove those non-commercial items. I know of many chefs. Menu items are like kids. We don’t want to throw one away, but they should get out of the house. if the child doesn’t donate”

He also wishes restaurant owners to start looking at their P&L statements to understand better where their money will take the best decisions now and in the future. “The good thing about the emergency is that we get rid of the flu stuff and strip off the basics, so we move a little bit more and less corruptly. This problem will change the way we work, and smart businesses will work smarter. They will look at their key performance indicators daily, and they will look at their P&Ls more often,” he said.

Ramp up your digital marketing game:

Burns recommends taking photos and writing posts so you can stay in touch with visitors now, but also that some content is reserved for the future when you’re ready to reopen. Start playing with free design programs such as Canva, Adobe Spark, and Vimeo Create to create event announcements or videos, update or redesign your website with an easy-to-use tool like Squarespace, or take online classes or workshops on foundations digital marketing.

Also, now is the best time to test paid advertising on digital platforms like Google, Yelp, and Facebook. Now is a peak time to practice making ads or have someone promote your free online order.

Update your hiring and training methods:

Now is the time to update your riding process and training procedures so that you are ready to hire the most potent and qualified employees when the time comes. “Now is the time to grab your iPhone and make training videos,” he said. Make a video with step-by-step instructions on specific tasks – making a caesar salad or wrapping napkins, for example. “You start to make your group a small video training library that you can upload to a private YouTube channel and then, once you restart and hire and re-train, you now have a library to send to. People love these kinds of things.”


Finally, Burns wants store analysts to understand that although this will pass and business will continue, things will not “return to normal.”

“Like many things, this problem has hit hard and survived, but it will also end, and there is something at the end. There is always a light at the end of the tunnel. So have faith,” he said. But also have a solid plan. “I have heard people say this to me, ‘I can’t just wait for things to get back to normal. ‘Well then, it won’t be okay. Everything has changed, so we must be willing to change our minds and accept that there will be new norms. And whatever is normal, if you have a plan and are flexible and adaptable, you will survive and thrive.”