Hospitality is one of the most affected industries by the Covid-19 pandemic. It is safe to say that dining will not be the same as it was before for a long time. We are developing habits that will be a part of our lives for an extended period of time and restaurants need to adapt to these fast in order to survive in the post-Covid world.

Higher Hygiene and Safety Standards

Diners will expect to see safety precautions to keep physical contact and the spread of germs at minimum. Packaged silverware, salt & pepper along with wipes will be expected at each table. You can place sanitizers anywhere inside the restaurant to allow easier access for all guests and staff. There will definitely be less tolerance for small details that might have gone unnoticed before such as a shoe stain on the floor or an open trash can. A much more frequent and visible cleaning routine will help guests feel more comfortable. Allowing guests inside the kitchen is a great way to reassure them you are doing the best to help keep everyone safe. This should be limited to a certain number of people and with the proper equipment to keep the food and everyone safe.

Quality Checks Along The Supply Chain

The dining experience doesn’t start or finish at the table. There are countless merchants involved in every single dish. Who produced the tomatoes? How were they transferred to your restaurant? Where were they stored before coming to the guest’s plate? How is the plate cleaned and stored until the next guest? You name it, the guests will want to know! Expecting higher quality standards from your merchants will make it easier for you to answer the questions coming from guests. You can even document some of these processes and inform your guests about who your merchants are before they ask.

Delivery/Pick-Up at Chef Restaurants

Delivery and pick-up are not just for QSRs or casual restaurants anymore. The majority of diners will be reluctant to go back to restaurants right away and will demand to enjoy recipes from their favorite chefs at home. Saying “No” will simply put you off the map until they are comfortable enough to dine out, which can take several months. And they will keep ordering in from whoever is serving! Modify some of your recipes to be packaged and delivered or create a delivery menu with simpler dishes just for at-home dining!

Reply Feedback FAST!

The tolerance for mistakes in every aspect will be very low as diners start going out after months of staying at home. You don’t want to take the chance to lose a customer during this time. Make sure that you have a fast and effective system to collect instant feedback from guests and address each issue right away, before the guest leaves. Be prepared with treats for guests waiting in the line and provide vouchers or refunds for anybody who has an issue. The faster and better the response, the higher chance your guests will be back!

Paperless Menu Solutions

Paper is dirty, messy and fragile. They wear out quickly and nobody will want to touch anything less than perfect. Opt for a digital menu solution and get it ready by the reopening! Tablets and touch screens can easily be disinfected- even right in front of the guest- and will help maintain the conscious attitude. A Mobile Menu that will allow the guests to access your menu through their own mobile device would work great as well! No physical contact or conversation, the perfect way to order at the table in the post-Covid era.

No Touch Payment

Banknotes are one of the dirtiest items in our lives and everyone will do their best to avoid them post-Covid. According to factmonster.com, a $1 bill is in circulation for 18 months; $5 bill, two years; $10 bill, three years; $20 bill, four years; and $50 and $100 bills, nine years which makes it the perfect tool to spread germs. Although disinfectable, POS machines are not the best either. Adopt cashless and no-touch payment solutions to collect payment from each guest with zero physical contact and minimum interaction. This can be done with card readers at the tables or by online payment straight from the menu itself. Having to deal with less cash will be safer for both the guests and your staff, helping you get your brand among the most preferred ones.

 

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