Adapting to market realities: products, pricing, placement, positioning – Food & Beverage

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Restaurants and food & beverage businesses in general have obviously been harder hit than most businesses by the current crisis. Restaurants are will be under intense hygiene scrutiny in the months following the relaxation of travel regulations as travellers and guests are likely to be anxious around hygiene issues, and local authorities will be even more stringent on food hygiene than usual. Here are a few steps restaurants can take to adapt to these challenging new circumstances:

  1. Re-draw your floor plan so that there is a minimum of 6 feet between tables.
  2. Do the same for your bar and/or bar chairs. Clearly mark these positions on the floor so they are visible to guests and inspectors.
  3. Review your shift schedule – e.g. one schedule each for 30% of the previous year’s business, 50%, 80%, etc. You will need to explain to your staff why they are getting only a fraction of their previous hours and they must be made aware of the requirements and their necessity.
  4. Consider and factor into your budget that food costs will increase when you order in lower volumes. Your supply chain and budget will need to undergo multiple tweaks in this regard – your product offerings and menus may need to be equally flexible to account for shifting availability and hygiene requirements.
  5. Consider requirements and sensitivities around serving of raw food where applicable.
  6. Move kitchen stations to maximize space, particularly between line chefs where applicable.
  7. Create a re-opening menu with items that limit the number of cooks in the kitchen at any one time – you may need to introduce a tighter menu to account for shifting availability and disrupted supply chains.
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