The hospitality sector has been one of the most punished after the coronavirus crisis, COVID-19, and that is why trends, changes in customer consumption and new work tools are key to minimizing the economic impact that restaurants and hotel establishments have suffered. Being one of the last businesses to start, bars and restaurants they must prepare to face an uncertain future. The four phases of de-escalation for the hospitality industry to return to normality are the following, as long as the conditions are met to move to the next phase.
De-escalation phases for the hospitality industry
Phase 0: The phase 0, which extends from 4 al 10 of May, is the “preparation for de-escalation”. It allows the opening of restaurants and cafes with delivery to go, but without consumption in the premises. In fact, at Abrasador we have made this possible, taking our products to your location. You can see the letter and request the product you want to have it in 24 hours.
Phase 1: 11 al 24 of May. As long as the conditions are in place to move to this de-escalation phase;, the opening of terraces is allowed, limiting to 50% of tables allowed in previous years, according to your municipal license, and ensuring social distancing.
If the city council of each community and municipality allowed the expansion of the space, the bars, restaurants and cafes could have more tables, respecting the tables / facade ratio of the 50% and with a proportional increase in the pedestrian space on the same stretch of public road. Likewise, meetings are authorized on the terraces of the hotel and restaurant establishments of up to a maximum of ten people per table or group of tables. In this phase, the influx of customers into the premises is totally prohibited.
PHASE 2: 25 May to 7 of June. In the intermediate phase, the hospitality industry will be able to start serving both indoor and outdoor tables, as long as the separation between clients is respected. The capacity will be limited to one third inside and one 50% on the terraces. Consumption should be done sitting. The takeaway service will continue to be active.
PHASE 3: 8 al 21 of June. It is the last phase, prior to total deconfusion, if coronavirus cases continue to decline. In the hospitality industry, locals may extend their capacity to a 50% of your ability, both indoors and on the terraces, guaranteeing the separation between customers. The bars begin to take shape and customers are allowed to stand while keeping the minimum separation of 2 meters.
The terraces will be limited to one 50% the number of tables allowed in previous years, depending on your municipal license. The increase of tables will be possible, with prior authorization from each council and always respecting the proportion of the 50 percent.
Tips to consider
These are some of the tips to follow and new trends so that your restaurant adapts in the best possible way to the future after the coronavirus crisis, and reduce the times of economic crisis in your business until you reach the expected numbers.
Demanding customers. This crisis has caused people to have a high and normal demand for food safety. That is why we must give total confidence and transparency to customers by restaurateurs.. We have transformed our mentality from seeing the West strangely to everyday. Masks and gloves have become necessary material. Food security will be one of the most important factors to work and take care of, since it will be one of the main examinations of our clients.
Disinfection of your premises. Make it very clear to customers both in person and on social networks that your location is free from any possible infection or contagion. further, your employees should be the first to lead by example with sanitary masks and gloves. Offer cutlery to your sterilized customers, as it happens in dental clinics, is another of the measures adopted by your business.
Adapt to new needs and social context. The reopening of our business, which will be one of the last to open given its social environment, it seems complicated, but also for our clients who will also have suffered this economic paralysis. A) Yes, we must adjust our menu and optimize our gastronomic proposal, for example, to reach the unemployed or retirees who will continue to have the same economic status. You can order from our App and pay, also, to increase prevention measures.
Help our favorite restaurant. There are many and varied hotel actions that restaurants are launching. But how can I help my favorite restaurant? Covermanager, company dedicated to creating, sell and manage digital reservations for catering, has launched a successful campaign with the hashtag yoregalocuarencena. This movement consists in giving or buying gift cards to support them in this state of alarm and so motivated workers come out to give you the best possible and economic dinner at the reopening of your favorite place.
Business profitability. Controlling the stock of our warehouse is always one of the key points for taking accounts. It's time to do a detailed inventory, to know in detail how many products we have in order to carry out targeted and suggested sales actions for these possible surpluses. Information with tools such as POS terminals can greatly help us to place orders and avoid unnecessary accumulation and replace more profitable alternatives.
Bet more on social networks. Internet and social media consumption has grown exponentially during these months. Customer service in networks has become one more service of the restaurant to give confidence and repercussion to your restaurant. Give quality content, possibility of digital reservations or changes to new menus has become information of interest to the client. Offering the possibility of choosing your menu or the dishes to offer is always to the client's taste. further, the customer increasingly adopts pre-booking attitudes such as viewing digital reviews and comments from customer experiences. Work to increase your image and reputation on networks.
Possibility of adding delivery in your business. Online orders have grown abysmally thanks to e-commerce. Delivery to the place of consumption can be an interesting alternative to add cheap injections to your business. Consider which dishes on your menu may be susceptible to it to give a safe return while maintaining the traditional model structure of our restaurant.
Maintain the essence of your business. If yours has always been to offer quality paellas or grilled meat, keep doing it. People visit you to return to offer the same quality. Fashions and trends come and go, evolve and change, but the client always looks for a place where honesty is transmitted in the kitchen, truth in the room and warmth in the space.
Listen to our team and get stronger. It has always been said that four eyes see more than two. It is very important to hear ideas and opinions from our employees who want to contribute. It is a way of giving the importance that our employees require and feeling an important part of the business. Internal communication must be an important ally in your business. Now more than ever.