In these shaky times for the restaurant sector, many operators are facing steeply lower guest counts and cancelled catering orders as the spread of the coronavirus – as well as fear about its spread – continues to grow. In light of that, there may be some actions you can take to ease the concerns of guests and keep business coming in over the next couple of months. First, these are times when your email list may prove its worth. Contact your customers and share what you have done in recent weeks to help ensure your restaurant is a safe place to dine – talk about your efforts to enhance your standard cleaning and sanitizing procedures, as well as more recent steps you may have taken, such as replacing your buffet with an à la carte menu, monitoring employee health more vigilantly, increasing the distance between tables or limiting seating. Promote your delivery and the precautions you are taking with it – from packaging food more securely or accommodating no-contact food drop-offs. Share similar messages on your website, voicemail system and social media. This is a time when people are becoming more community-minded and are making a concerted effort to look out for people who are at risk – if you have stories about how your employees are helping people in need right now, share them. Finally, look to other income streams – if you sell merchandise such as packaged food products or gift cards, market those items now and partner with other organizations that might cross-promote them with their own products. You can believe that once fears over the virus have subsided, people will be eager to get out of their houses and gather with friends over food and drinks. Plan now to be part of the comeback.

As waste management continues to be a top priority for restaurant operators, news headlines appear every day about new technologies that can give companies in the food supply chain a leg up. In recent weeks, edible coatings and stickers for produce, as well as sachets that can be packed in crates of fruit, have all made news for their potential to significantly prolong the shelf life of produce and other fresh foods. Your suppliers will no doubt be adopting such technologies in an effort to compete in the marketplace, but there are a number of steps you can take right now in your business to make sure you’re making best use of the fresh products you buy. As Restaurant Owner & Manager advises, follow the first in, first out rule by adding a use-by date to new products you receive and then placing them behind older products in storage. Store food in airtight containers to help protect the hygiene of your products and minimize the potential for cross-contamination. Keep meat on the bottom shelf of your refrigerator. Ensure proper temperatures in both your refrigerator (40˚F or lower) and freezer (0˚F or lower) and have employees check those temperatures regularly. Finally, store food without overloading your storage areas and clean your shelving, equipment and storage units daily to prevent the buildup of contamination.

When food is prepared and waiting to be eaten by a hungry consumer, every minute can impact the quality of the meal. Now that so many operators are embracing consumer demand for delivery and are seeking to stand out in a growing crowd of off-premise dining options, the next push is to make that delivery as fast and seamless as possible. For a number of major brands, that means delivering in less than 30 minutes and striving to shave additional time off of that rate. In addition to restaurants adding pick-up shelves for delivery drivers collecting orders and opening delivery-only kitchens in locations with a critical mass of customers, Skift Table reports that some brands are introducing prepaid delivery for third-party couriers and retrofitting vehicles to become mobile kitchens that can cook a pizza on the go. (Pizza Hut, for one, is testing a robot-powered pizza kitchen that sits in the bed of a modified Toyota Tundra.) How can you shave minutes off of your delivery?

Is meat, fish or poultry on your menu? Those items have likely taken a multi-step journey to get there. While you have to rely on others in your supply chain to uphold food safety practices along the route, you can find clues about it when inspecting shipments. Restaurant Owner & Manager suggests these red flags that a shipment should be rejected: cartons that aren’t intact, dirty wrappers, colored spots on the item (purple, white, brown or green), strange odors (including an ammonia smell to fish), flesh with a soft appearance or that leaves a finger imprint when you press on it, fish eyes with a sunken-in appearance, and open shells on fresh shellfish.