#1: CREATE A CLEANLINESS/SAFETY PLAN FOR YOUR GUESTS AND STAFF.
- Cleanliness is more important to the public now than taste.
- Decide what you are doing differently (sanitation, paper menus, PPE, sanitizers at the entrance, social distancing stickers, etc)
- POST THESE NEW PRACTICES INCESSANTLY ON SOCIAL MEDIA.
- Evaluate restaurant work flow in terms of contact and try to create no-contact flows. (Guests paying through Apply Pay vs cash/card transactions, etc.)
- Cleanliness makes guests (and staff) feel safe and this is driving consumer choices.
#2: ADJUST YOUR MENUS.
- Pare down your menus with the help of your distributors. (And communicate what you plan to order while you're at it.)
- Use paper menus; they're single use (sanitary) and allow you to adjust with product shortages.
- Steer away from beef (see my pun there?) and get creative with chicken, seafood, pastas, etc.
- Be prepared to use alternative products for a bit--not everything will be available for some time.
#3 CONTINUE TO PUSH CURBSIDE AND TAKEOUT.
#4 START BUYING NOW WHAT YOU NEED TO OPEN.
- Take inventory and start communicating with your distributors on what you intend to order.
- Place your “opening orders” as soon as possible. Don’t wait until there’s a re-opening date and everyone is scrambling to get orders in.
#5 PREPARE FOR INDIVIDUAL PORTIONS OF EVERYTHING FROM SAUCES, SALADS, DESSERT, ETC.
PS—The public says they want to eat out again; it helps them feel more normal. Keep your patrons aware of your changes and help them set new expectations by over-communicating
.
AND WHEN IN DOUBT: COMMUNICATE, COMMUNICATE, COMMUNICATE!
(with your guests, staff, distributors, general public)