Epidemic prevention measures are repeated, how will the catering industry deploy?

Life is unpredictable like weather, same as the government’s epidemic prevention measures… Tightening or relaxing of social distancing measures made the catering industry hard to adjust. If you don’t want to be caught off guard all the time, turn passive reaction into active reaction, plan ahead can save you a lot when the storm is high. In the middle of every difficulty lies opportunity – Albert Einstein.

The most important thing is always have “Plan B”

Changes in epidemic prevention measures will generally affect the maximum number of people per table, dine-in hours, or diners who need to meet specified requirements when entering the premises. The epidemic disrupted the global supply chain. The supply of fresh meat and aquatic products are unstable or in short supply. In the past, we offered wide range of dishes for customers to choose, but flexibility is crucial in extraordinary times. We can try to offer “chef-recommended set menus” to guide the order of the customers. The most stable supply of ingredients is used, and the purchase cost is also easier to control.

In terms of manpower arrangements, of course, early preparations should be made. For example, “AB shifts” should be organized in advance. When the opening hours of restaurants are shortened in line with the epidemic prevention measures, they can be implemented immediately. Besides, any staff may get inflected, shorthand happened every day. Sudden manpower problems will seriously affect the operation of the restaurant. Arrange backup Part time staffs for different positions, and appropriately mobilize manpower to avoid taking a big toll on customer.

Think twice before following with other people did

“Rice with two sides” is a Hong Kong style precooked takeaway rice box comes in wide-ranging varieties, stored and displayed in containers for diners to select. As their price is low, they become the most famous restaurant in epidemic situation. Isn’t it a “must-win formula”? It is true that many restaurants have seen a surge in business since they switched to selling “two sides rice box”, but there are still many whose business is not as good as they should be in the face of fierce competition. It is better to “do it right”, observe and analyze the conditions and strengths of the restaurant, and learn from each other’s strengths. For example, the exquisitely arranged Tea Set in a 5-star hotel sells the environment, food atmosphere, and hottest check in place. If it is converted into a takeaway package, the price is almost the same, but the biggest selling point of dine-in is lost. Takeaway rice box may not be the right option for fine dining restaurant. When thinking about transformation, you should consider the target diners, maximum value and selling point of the restaurant.

Cash flow ready? how to prepare in advance?

In the event of a sharp drop in customers, forced closures, etc., it is inevitable to need extra capital. It takes time to seek aids or apply loan from a bank, and the approval process can be longer than you expected. The company’s annual audit report, tax documents and company account records are all take times. Prepare accounting, auditing and tax report in a timely manner will give you a hope when you need it.

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