No matter where you are across the UK – where operators may be experiencing different rules and regulations dependant on what Tier they’re in or whether they’re in lockdown – overall, the challenge remains the same; how can you adapt, to continue to operate? By now, most operators are aware of the various operating models open to them, from offering takeaways, deliveries and click & collect during lockdown, to putting order and pay at table in as business starts to reopen.
It’s not too late to put the right technology in place to ensure customers feel safe when eating and drinking out and staff feel safe working in a hospitality environment. Order and pay is fast becoming the ‘must have’ technology for many operators and our solution is easy to set up, can be branded and crucially, has great feedback from the customers that use it.
The effects of COVID-19 and the impact it’s having on businesses and their employee’s is felt across all industries, but perhaps none more so than in hospitality where a mixture of the heightened level of restrictions and impacts from lockdown are perhaps more severe. Hospitality is a service industry and its true that your staff are your most important asset. Your teams are naturally going to be feeling apprehensive about what the future holds, so its important for you to ensure that communication is open, clear and honest, so they can come on the journey with you. That’s why we’ve created some useful resources to help you to communicate with your teams whilst they may be furloughed, please see ‘How to work with your hospitality people when they’re not at work’ and ‘Turning downtime into productive time’ for more info.
The impact that COVID-19 has had on our lives will be felt long after this pandemic ends. The way in which we go about our daily lives, the way we interact with each other and what makes us feel safe and protected has all changed. Therefore, it’s important to support staff mental and physical wellbeing throughout COVID-19 and beyond. Download guide to see how you can support employee wellbeing.
As the hospitality sector takes yet another blow, with most of the UK going into lockdown, whilst the other regions also operate at a high-level of restrictions, it is crucial to have a comprehensive plan in place to enable you to provide the service that the public wants and puts you in the best possible position to recoup any COVID-19 losses and thrive.
We know the prime focus will be on generating cashflow quickly, with a need to reduce costs without detracting from quality and service in the longer term. With these factors in mind, we have produced a comprehensive guide to help operators with their planning process as we come out of a second lockdown and for the months to come.
You’ll want to make sure you continue to stay in touch with all your customers, keeping them informed of any closing and reopening dates, changes in opening times and variations to the service you are providing, particularly if that is a new service or a limited service to what you previously offered. Where venues are able to accept diners at a reduced capacity, it is crucial to enable customers to book tables in advance, which ensures that you maximise your covers, so it is important to let the customers know how they can book a table, and if there is a time limit. Make sure you also inform guests of any additional precautions you are taking with staff health and safety over this period, and the protocols for turning up. For example: wearing a face mask or arriving no earlier than five minutes before their booking.
Whether you’re in lockdown or are experiencing reduced customer numbers, due to consumers still feeling anxious of returning to hospitality venues, you can still continue to offer the home delivery or takeaway service or you can offer vouchers to existing customers, encouraging them to come back when things return to normal.
Many of our team at Access Hospitality have come from an industry background and we are lucky to have a few ex-chefs working for us! At the start of the pandemic, they began to get back into the kitchen and started producing their own ‘cooking from home’ videos showing us how to make some of their favourite dishes.
Watch as Access Procure Wizard pre-sales specialist David Whyte shows us how to cook a Sunday Steak Pie, head of the hospitality customer support team Corrie Barnard cooks Pan Fried Seabass and Sauce Vierge, and Customer Support Manager Andrew Sestak shows us his Thai Green Curry.