How to run a restaurant in the face of uncertainty
The hospitality industry is being hit hard. With small margins, any sustained drop in covers has a big impact. Whether you’ve seen an impact on your business yet or want to prepare now for likely drops to come, here are some steps you can take based on what we’re seeing in the industry at large.
Andrea Johnston, OpenTable COO
As the COVID-19 pandemic keeps people home and some cities, states, and countries limit restaurant operations, our community of nearly 60,000 restaurants faces unprecedented challenges. We’ve summarized the data from the restaurants on our platform of year-over-year seated diners and are updating it daily.
As COVID-19 continues to make headlines, reduced travel and government calls to practice social distance and avoid large gatherings are hitting restaurants hard.
Guests’ behaviors are changing. You’ll want to stay in touch with guests who’ve already booked, while continuing to be discovered by those looking to dine out in cities where restaurants remain open.
People are understandably nervous. Make it easy for people to choose your restaurant.
With fewer people dining out and an increase in delivery and takeout orders, you will likely have a shift in staffing needs and staff members are likely to be concerned. There are ways to take care of them.
As conditions change, stay on top of the impact on your business. Realign the way you manage your books and run your service accordingly.
The more you can do to go above and beyond to protect your guests and reassure them about your hygiene efforts, the better.