Preparing for a Potential Second Wave as a Restaurant
As we edge closer to winter, there are some concerned leaders around the world about the potential of a second COVID-19 wave as the flu season arrives. Even at home, with the Centers for Disease Control and Prevention (CDC), it noted that this winter will be difficult for American public health. At the moment, you may be back open and it’s a relief to have customers come through the door. While some are still ordering takeout and delivery, others are happy to be back sitting at your tables and talking to your wait staff.
It’s great that you’re back open, but you need to be prepared for all eventualities, and one of these eventualities includes a second wave. With this in mind, we’ve got a preparation guide to help your restaurant!
Step 1 – Ready All Outdoor Space
At this time of year, we’re normally sprucing up the inside of restaurants in preparation for everybody coming inside for winter. This year, it’s the reverse, and we need to ready outdoor spaces for two reasons:
- For those who are still nervous about eating inside
- In case new guidelines rule out indoor dining
While umbrellas might be useful in the summer, they probably won’t offer much protection when the rain starts to fall. Therefore, think about investing in a more permanent cover. As long as you follow state guidelines, you could use tent tops or another covering structure.
In many European countries, they provide customers with blankets to stay warm while dining with friends. In the current climate, not many customers will be keen to use communal blankets. This being said, you could have a policy of washing after each use or allowing customers to bring their own blankets. With all customers warm under their blankets, it brings a cozy atmosphere to the whole restaurant.
Additionally, we recommend looking into outdoor heaters. When going down this route, you’ll need to get clearance from the fire department and plan your space carefully. With an outdoor fire pit, the area will look amazing.
Finally, be sure to check the condition and design of all outdoor furniture. If all furniture normally comes inside by October, check that it will handle the harsh elements of winter. If you’re in the market for new furniture, choose a solution that will stand up to the heat of summer and the winds of winter. It might mean an investment now, but it will save money in the long-term.
Step 2 – Take a Proactive Approach
During the pandemic, it seems that advice and guidelines have been changing on an almost daily basis. Regulations are adjusting, we’re getting new advice on masks, and many medical companies are working hard to find an effective treatment. If you want to make good business decisions, you NEED to keep up to date with advice from experts.
Don’t listen to opinions on social media, look for the advice from the WHO (World Health Organization), John Hopkins University, and the CDC. While some states are dealing with the pandemic, others are struggling, and cases are still rising. Learn from what happened back in March and apply this so that you’re in a stronger position if a potential second wave does come to fruition.
If you need advice, look to California. After opening too soon, everything quickly shut down again. Look at the guidelines that were produced for the second wave because it could help with your own state. Knowledge is one of the most powerful ways to keep both customers and staff members safe.
Step 3 – Consider Face Coverings and Training
If you’re interacting with the public in any way, which is something we all do in the restaurant industry, you need to wear a face covering. This is also true of communal walkways and areas in which food is prepared. As an employer, you should think about making life easier for staff and providing all safety equipment. When dealing with customers, be aware that some medical exemptions mean that not everybody needs to wear a mask.
We’re in a new world, and staff needs to understand the rules and regulations just as much as you do. As well as understanding how the virus impacts their job and the customers, they need to understand the basics of the virus in the first place. How does the virus spread? How can we prevent the spread of coronavirus? Why are masks and social distancing important? Why are you washing hands and using sanitizer more than ever before?
While considering training, staff should know the quarantine rules and what happens when they display symptoms (they need a negative test or should stay away for two weeks). As a business, you should also have conversations with vendors, suppliers, and contractors to ensure they are following the regulations correctly too.
Lastly, training should include disinfecting and cleaning protocols. This has always been important for restaurants, but it is critical now for the safety of all workers and customers. While some restaurants are implementing hourly intensive cleaning schedules, others are deep cleaning each table in between guests.
Step 4 – Create a Plan
Fail to plan, plan to fail – an old saying that seems apt at the moment. In the California guidelines, businesses were advised to create a workforce plan so that everything was accessible in one place. For example, this could include risk assessments, current procedures, important phone numbers (including the local health department), training plans, and more.
With a workforce plan, employees can grab the folder or open the digital version whenever they have questions. Also, the local health department contact information is essential in case you experience an outbreak.
Step 5 – Be Flexible with Your Business Plan
We understand; you had dreams of packing out your restaurant night after night and becoming a linchpin for the community. For the moment, you’ll have to put these dreams on hold because dine-in experiences could go away again at any time. If you don’t prepare for this, the competition will simply overtake your business. Here are some of our top tips:
Diversify Revenue Streams
If you have all your eggs in one basket, so to speak, a potential second wave could be fatal for your business. Instead, we recommend diversifying and opening up new streams of revenue. If restaurants are forced to close again, this will be painful, but you will still have other revenue sources to rely upon. For example, the most obvious is a new delivery service. Alternatively, you might invest in your outdoor dining area. In truth, you have plenty of options:
- Sell a branded cookbook with all your recipes
- Redesign the interior layout to adhere to COVID-19 demands
- Run an online/virtual cooking course
- Sell ingredients to the community
To survive in this environment, you need to go beyond the obvious. Most restaurants are now offering delivery, but not many are running virtual courses and selling recipe cookbooks. You could even sell grocery kits and take-and-bake meals that last a few nights. The more creative, the more motivated people are to choose you. If a second wave comes, your income is protected (to a certain extent!).
Offer Online Ordering
Secondly, we highly recommend getting set up with online ordering immediately. As the year has gone on, customers have been looking for this feature in a restaurant more and more. Rather than waiting for a potential second wave and having to work overtime to get it implemented, why not get it sorted now? If another shut down comes, at least you’re prepared.
Offer Deals and Specials
Some people are ready to revisit restaurants, and others need some persuasion. With this in mind, why not encourage them to come back with some deals and specials? Who doesn’t want to get two desserts for the price of one?
Use Marketing
Although people value specials and discounts, what they want even more right now is information. How are you socially distancing? What new cleaning schedules have you introduced? What other measures are you using to keep customers safe? When advertising on social media and other platforms, tell people what you’re doing in this regard and they will feel much happier about joining you for an evening.
Summary
With these five steps, you can prepare for a potential second wave and ensure your survival through the winter and into a new year. Without preparation, a second wave could mean the end for your restaurant and your dreams, so we’re glad you joined us in this guide!