5 Ways Restaurants have Survived the COVID-19 Pandemic
The COVID-19 pandemic shook the entire world, and no business can say that they were not affected. Even government institutions lost money trying to serve the citizens while still keeping them at home and safe. However, restaurants bore the brunt of it all because they couldn’t serve anyone both in their houses (as delivery) and at the restaurant (as dine-in).
Somehow, restaurants managed to pull through after the lockdown was called off. Some survival techniques were put in place to ensure that they’re serving the public while still following pandemic guidelines. In this article, we will look at how they have managed to survive this long.
1. No more dine-in
Although this may have been a directive from the government on how to keep customers safe during the pandemic, it has helped to keep restaurants afloat and going. Customers are no longer allowed to eat inside the restaurant. Instead, they can come in, buy the food they want, and take it how. Some restaurants even put a hold on deliveries for a while.
2. Sticking to one supplier
As the cost of things becomes unbearably high, it is not a time to spread your resources over different suppliers who may have varying prices. The wisest thing that most restaurants did was to stick with one supplier. One that they were sure was selling at a great price. Before the pandemic, some smaller restaurants bought their products from retail stores. Now, we can say that the pandemic was an eye-opener.
3. Reducing operational costs
Since there was a reduction in patronage, it was only natural that restaurants would cut down on their expenses or stand bearing losses upon losses. This is how they had to react.
- Laying off some workers: Whether you like it or not, there’s no point in paying workers who don’t actually work.
- Cutting down on served meals and focusing on necessary ones: There are meals that only a very few customers come for. Serving foods that don’t get sold is a significant loss. Restaurants had to study what their customers buy the most, and they focused more energy on that.
- Reducing power bills: Who needs air-conditioning when there are no customers to eat in the restaurant? Most start-up restaurants utilized this strategy the most to keep their business afloat and their operational costs low.
4. Responsibly following the COVID-19 guidelines
Most of the famous restaurants now have hand-washing equipment just in front of their restaurant to ensure that visitors wash their hands properly to stop the spread of the virus. Opening and closing times have also been significantly affected. Most restaurants now open a bit late to close even earlier. Some restaurants that now allow dine-in have implemented the 6-feet-apart rule by changing the arrangement of their seats.
5. Reduced price
Times are hard for everyone, and that includes the customers as well. Many restaurants have brought down the costs of their meals to cater to the needs of their customers.