Maintaining Restaurant Resilience During and Post-COVID-19

In the time of COVID-19, managing a restaurant business often feels like playing a balancing act between satisfying customers and meeting government regulations. Once you've made adjustments to accommodate the changing needs of your customers, a new concern pops up and you need to adjust again.

Remaining adaptable to the ever-evolving season as vaccinations roll out and new virus variants come up is a tough call, but it is possible. As restrictions continue to affect restaurant operations, equip yourself with these practices to keep in step with every shift.

Managing Kitchen Challenges

The pandemic has presented unforeseen challenges in dining. Your restaurant can maintain the quality of your food for both dine-in and takeaway orders by reassessing your practices.

1. Stay on top of logistics

To cope with the onslaught of the virus, your business may have had to do a bit of downsizing to remain operational. Lack of manpower and resources get in the way of logistics and can compromise the quality of your raw cooking materials.

Employ a reliable cold chain logistics company to ably manage your frozen and perishable goods. A good provider not only ensures the safe arrival of your ingredients, but also gives regular status updates while in transit. Impose a restaurant inventory sheet for tracking the stock of ingredients coming into and out of your restaurant. This will help you know how many ingredients you need to order, minimize waste, and calculate your food costs and cost percentages.

Since takeout now plays a much bigger role in transactions, logistics responsibilities also extend to having a responsive delivery service that makes it easy for customers to order and track their deliveries. You must also take into account potential travel hazards in packaging. Use insulated materials that prevent spillage of liquids to maintain meal quality upon delivery.

2. Pay extra mind to food safety and quality

It is good news that current research shows that virus transmission via food packaging and surfaces remains highly unlikely. The USDA, FDA, and CDC gave a joint press release last February that the genetic footprint of the virus found on surfaces has not been seen to result in infection.

However, the best practice is still to remain vigilant. Wash fresh ingredients before use to ensure cleanliness and make sure that all packaging materials are stored in a safe, dry place. These small practices reassure your customers of the time and care you put into your service, making you more trustworthy.

3. Transition to sustainable practices

The IMF reported last July that the global pandemic revealed the weaknesses of the world's food supply chain. Emergencies have shown that the manner in which food is distributed is prone to wastages and shortages. As the world walks the path toward economic recovery, it also offers an opportunity to make the necessary shifts in food practices.

With consumers now growing increasingly conscious of the food they eat and how materials are sourced, your business will also benefit from finding more sustainable solutions to material supply and packaging.

If you haven't done so, this may be the perfect time to find local suppliers for your ingredients. This way, you support consumers in adopting healthier, plant-based diets and also help small businesses thrive.

When it comes to green packaging, you have three categories to choose from: recyclable, compostable, and reusable-each of which will suit different kinds of food items. Recyclables are usually good at retaining heat, while compostables are pricier but better at insulating. Reusables, on the other hand, encourage consumers to bring their own.

COVID-19 Sanitation Practices Are Here to Stay

Aside from providing good food, your goal when people dine in your restaurant is to reassure them of proper sanitation protocols. Whatever practices you began when COVID-19 struck, they will likely be a permanent fixture in your daily processes.

One way to make your guidelines visible is by putting up markers that inform customers of standard practices. These may include disinfection instructions upon entry to your premises and reminders to maintain physical distancing. Fewer indoor seating setups and dividers will also be the norm post-pandemic.

You should also pay attention to your ventilation. Have good air filtration systems indoors and make room for more al fresco seating. When people are safely distanced and have good ventilation, they will feel safer dining in your restaurant.

Technology Improves Operations

Finally, your business will benefit significantly when you automate your systems and adopt new technologies. Using updated digital tools from back-of-house to front-of-house operations helps you manage your team effectively and efficiently.

This does not only mean using logistics and team management software. Technology can apply to your payment modes, customer interaction channels, and even your day-to-day processes such as sensor-activated equipment.

Appropriate technologies improve your restaurant's adaptability, letting you stay on top of your game even after the pandemic.