DAY 3 – 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 first checklist for point 3 – Adapt your service practices, to minimise any contamination concerns, and train staff accordingly to ensure you build customer confidence
- Consider all the options available to you in your pub to reduce staff to customer and customer to customer cross contamination – see below suggested key operational areas to review:
- Crockery v disposable – Consider using one-use disposable products like pizza / burger / fish and chip boxes, especially if you have been doing take away
- Clear the tables – don’t have any crockery / cutlery / condiments pre-laid on tables, use disposable crockery, condiment sachets etc. where possible
- Gloves / Sanitiser / Bins – set up cleansing stations with all necessary items inside and outside your pub
- Train staff on new safety processes – and check they are following established guidelines
- Operate table service – versus counter service to prevent close contact at the bar
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
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