DAY 2 – FOLLOW UP
An industry experts view on the top 5 things you need to be thinking about, when looking to re-start your food sales in your pub.
You may recall my top 5 recommended actions (below), that you can do now, to ensure you give yourself and your pub the best possible re-start to your pub food business?
- Review and tweak your kitchen and stores set up whilst closed (or just doing take away) ready for re-opening
- Revise the layout of your pub’s inside and outside space, to ensure social distancing when customers are allowed back.
- Adapt your service practices, to minimise any contamination concerns, and train staff accordingly to ensure you build customer confidence.
- Review and tweak your menu content to a) avoid wastage if trade is slow at the start and b) ensure you can cope with demand if you have trade peaks
- Get all your customer communications published and printed, so customers are 100% clear about your plans and tactics to serve great food in a safe way
As promised, here is the second checklist for point 2 – Revise the layout of your pub’s inside and outside space, to ensure social distancing (SD) when customers are allowed back – note this is subject to change as and when Government finally establish the SD so use as a general guide to refer back to once the amount of SD is confirmed.
- Queues – set up a system for managing queues with 2m spacing outside and inside and when queuing for the toilets, just like the supermarkets have done
- In and out doors – if your layout allows, set up in and out only external doors
- Signage – let people know exactly how to move around in your pub and order food and drinks
- One way systems – set up one way systems to prevent customers paths crossing, consider if you are a busy pub maybe setting up a bit like McDonalds drive through, have order, payment and collection points
- Maximise the use of outdoor space – making the area attractive to customers, generally speaking customers will feel safer outside than inside
- If ordering food from the bar – consider putting up Perspex screens
- Table layout – re-plan and re-layout tables and chairs indoors and outdoors to give minimum 2m spacing for customers when seated
As previously mentioned, I would strongly recommend you view the re-start of your food offer as an opportunity to relaunch your food offer to both previous regular customers and potential new customers. Trust me the big brands will have well thought out strategies in place to get customers into their pubs, make sure you give yourself the best chance to get your fair share of the market! BUILDING CUSTOMER CONFIDENCE IS CRUCIAL – You have one chance to get this right.
Tony (Pub Food Consultant)
Look out for tomorrow’s blog
For more see the Food Profits landing page here