Food Profits Formula Day 2
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 that you can do now to ensure you give yourself and your pub the best possible re-start to your pub food business. If not, click here to have a read and refresh your memory.
In yesterday’s blog post, Food Profits Formula Day 1, we covered check point number 1 – Review and tweak your kitchen and stores set up whilst closed (or just doing take away) ready for re-opening.
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. Therefore, use this as a general guide to refer back to once the amount of SD is confirmed.
- Queues: Set up a system for managing queues. Use 2m spacing outside and inside. Also remember to do the same for 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 to ensure they know how to order food and drinks.
- One way systems: Set up one way systems to prevent customer paths crossing. Consider, if you are a busy pub, maybe setting up like a McDonalds drive through. Have order, payment and collection points.
- Maximise the use of outdoor space: Make the area more 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. We know big brands will have well thought out strategies in place to get customers into their pubs. Make sure you give yourself a fair chance to get your best share of the market! CUSTOMER CONFIDENCE IS CRUCIAL. You have one chance to get this right.
Tony (Pub Food Consultant).
Look out for tomorrow’s blog.
For more on independent help and training from food specialists, click here.
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