Pandemic-era changes worth keeping
To be sure, the vast majority of restaurant operators wouldn’t want to relive the challenges of the pandemic. But it hasn’t been all bad: The past year has also stripped away the clutter and forced operators to focus on making the kinds of improvements and adaptations that kept business running. As times improve, those changes should become permanent – while other possibilities should be considered with a more wary eye. Here are five key pandemic-era changes to embed in your operation (if they aren’t already permanent): Be transparent with your guests – about the origins of the food you serve and how you protect consumer safety – and make those elements central to your brand. Keep your menu simple to enable you to more flexibly manage your inventory and waste. Harness data to help you stay current about customer preferences, supply-chain challenges and areas of your business that are generating excess costs. Find ways to offer a personal touch while allowing guests to minimize physical contact with surfaces and other people – whether they are using your restroom or paying for their order. Finally, embrace structures that will allow you to be more nimble in the future. That could mean having a real estate footprint that can easily adapt to different service models, or adopting technology that allows you to more easily scale up and scale down your staffing based on changes in the weather.
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