Proper Steps to Take to Maintain your Restaurant Hygiene

Proper Steps to Take to Maintain your Restaurant Hygiene

The fate of a restaurant depends on several crucial factors. One among them is the hygiene standards followed by a restaurant. These standards ensure the safety and well being of the customers and staff of the restaurant.

 The sensitive situation from the ongoing pandemic COVID-19 has emphasized the need of utmost and standardized hygiene in a restaurant.

A few vital tips for restaurants to fight covid 19 are listed below.

1. Routine Examination of Dining Areas, Kitchen, and Restrooms

Routine checks and examinations must be done to ensure regular and frequent cleaning in the dining area, kitchen area, and restrooms. It is essential to maintain the restaurant cleanliness as per the hygiene standards mentioned in the COVID 19 regulations for restaurants.

  • Fresh, unused towels must be used to clean the surfaces that come in contact with any food item.
  • Smoking, drinking, or eating must be strictly banned in the kitchen area.
  • Daily sterilizing of kitchen items such as blenders, cutting boards, and grills must be done.
  • Sanitisation of chairs, tabletops, bar tops or any other restaurant furniture at least twice a day.
  • Toilet seat, toilet bowl, and restroom floor to be cleaned every few hours.

2. Staff Training in Personal Hygiene Measures

Ensuring the personal hygiene of staff is a primary step mentioned in the tips for restaurants to fight covid 19. Basic personal hygiene gear such as gloves, clean clothes, hairnets, and other necessary tools must be made available to the staff. Some noteworthy points mentioned in the COVID 19 regulations for restaurants must be shared with the staff.

  • Wash hands thoroughly and dry them before beginning work, beginning to cook, or between tasks.
  • Maintain well-groomed nails without any trace of nail polish.
  • Wear a clean uniform in every shift and change it before the next shift.
  • Sanitize hands frequently (a minimum every 3 hours) and change gloves once they tear or get soiled.
  • Wearing rubber gloves must be mandatory while operating the dishwasher.
  • Any cut, injury, open sore, or wound anywhere on the arm or hands must be covered with a waterproof dressing.
  • Hairnets, scarves, or hats must be worn when working in the kitchen.
  • Jewelry must be minimal. 

3. Appropriate Sanitizing of the Kitchen Equipment

The COVID 19 government restrictions mandate certain specific hygienic measures for the safety of staff of a restaurant.

  • Stove, Oven, baking plate, Grill must be cleaned three times a week.
  • The sanitizing liquid must be changed frequently.
  • Cleaning of the garbage bins must be done repeatedly.
  • Follow a deep cleaning routine of the equipment after every use.

4. Ensure Appropriate Ventilation in the Restaurant

Proper ventilation is of utmost importance for the safe storage and preparation of food. The presence of high heat and smoke lowers the performance level of the staff. The tips for Restaurants to Fight COVID 19 include the adoption of DCV (Demand Controlled Ventilation) or Heating, ventilation, and air conditioning (HVAC) technology for efficient ventilation in the restaurants.

5. Follow a Checklist for Restaurant Hygiene

A specific checklist with the list of cleaning duties, counter checks, and staff assigned must be prepared and scrutinized by the manager to be used in sync with the COVID 19 government restrictions.

Maintaining restaurant hygiene, especially during this pandemic has a direct impact on sales and long-term brand value. Hence, restaurants must take these steps seriously and provide safe services to their diners.

Effective Ways to Tackle a Period of Slump in your Restaurant Business

Effective Ways to Tackle a Period of Slump in your Restaurant Business

In a general trade lifecycle, every business must experience a period of slump in sales. This period not only aids businessmen to take a step back and re-evaluate their approach, but also helps with enforcing multiple changes in the business model. Sadly, most businesses view this as a threat, rather than an opportunity for your restaurant to emerge stronger and better in every single aspect.

A similar situation has arisen upon the restaurant industry along with the emergence of the Covid-19 pandemic due to enforcement of lockdown in most parts of the world. Sales at every restaurant is impacted brutally and restaurateurs are trying everything, in an attempt to try and match at least their break-even points. Let’s not shoot in the dark. We formulated this article to better help restaurants tackle major concerns in these unprecedented times. Let’s have a look.

1. Not to Panic and Take Hasty Decisions

Panicking and making hasty decisions will only lead to bleeding of resources, with little to no returns on the same. On the contrary, making sure that relevant changes are enforced while minimizing costs is one of the best ways to approach this situation.

2. Find Areas Where Costs can be Saved

This is a period of little to no profit for your business. Hence, we suggest that you sit down with a pen and paper, with your accountant on a video call, and do a cost analysis. Figure out all those unnecessary expenses and immediately cut them off. For instance, due to the lockdown, most people will order food online. Hence, keeping your local restaurant closed and operating from only the kitchen will aid in cutting electricity, dishwashing, and conveyance expenses.

3. Focus on Digital Promotion

Owing to the lockdown, digital media is the only way to reach your audience base. This situation also has presented higher engagement and a better reach to a wider consumer base. Interacting with your consumer-base will allow you to stay relevant and maintain your brand image.

4. Maintain Consistency in Quality

The only thing that keeps a diner loyal to a restaurant is quality and taste. Therefore, even when operating from your virtual kitchen, it is important that you maintain your quality and unique taste parameters. This way, you can maintain loyalties of existing customers and build new ones as well. 

5. Adopt Restaurant Technology

This pandemic has enabled us to realize the importance of digitization in various industries, including the restaurant industry. A higher focus on restaurant technology will aid in not only operating efficiently with existing staff, but also enable you to expand operations with the same resources, in a post lockdown economy. Further, it also makes way for contact-less dining, making it safer for everyone.

6. Offer Promotional Deals

Design promotional deals that enable customers to order food that is within budget and allows you to gain better sales. Apart from that, creating offers that give discounts on the next order will motivate the customer to order again, aiding new sales.

We hope these pointers have given you a direction to think in and apply different tactics in your restaurant to tackle this period of slump in your restaurant business.

Future of Restaurant Business

Future of Restaurant Business

The COVID-19 outbreak has had a crippling effect on the restaurant industry business. In restaurants across India, over the past few weeks, owners have gotten increasingly used to the sight of deserted halls and the soundtrack of total, eerie silence. In many eateries, there are no happy hours and no money flowing in; electricity has been switched off in the dining areas, casting a particularly dark, motionless shadow on what used to be a lively spot in the town. 

The implementation of a countrywide lockdown by the Government of India has pushed businesses in a corner. Restaurants across the country had to adapt to restrictions such as delivery only; customers cannot dine-in, or will face total permanent closure. Select restaurants have adopted the cloud kitchen concept; with only a functional kitchen. They are focusing on food delivery to continue operations at some level.

But it doesn’t have to be as eerie as it sounds.

Transition time

For many, this sudden transition means an abrupt change of their modus operandi. Many restaurants are renegotiating terms with landlords and shifting into a revenue share model to survive. Many restaurants have gone back to the blackboard and started revamping their food menu; while some are scrambling to work out a deal with food delivery partners.

Menu Re-engineering –

  1. Shortlist the most popular/sought after items from the existing menu
  2. New items based on taste palette and local ingredients

The shortlisted items should be assessed based on required ingredients, their availability, prep-time, travel friendliness and delivery radius. This transition from dine-in to delivery can be extremely daunting, but the result can make a huge difference when it comes to bouncing back to business. It is essential to recognise the fact that this sudden change in model is a means to survive and not necessarily thrive. 

The world is changing and with that comes along behavioural changes as well. This means the social norms are constantly evolving and undergoing change. And to be able to operate in a changing world, we need a revised operating model. 

So how can we get cracking at a revised modus operandi?

Rearrange Dining Area Layout

Once this stringent lockdown is lifted, diners would want to experience what life was like before the onset of this fatal virus. This won’t be without caution and constant doubt. In such a scenario, it is important to share the precautionary measures being taken by your restaurants with the diners. One such measure is a limited seating capacity. Health advisory by WHO suggests people stay at least one meter away while socially interacting.

Rearrange your seating layout and maintain a 2-meter distance between tables to build confidence amongst diners and successfully cater to them.

Delivery only

Restaurants are a communal place for our society and provide entertainment to people from all walks of life. But not all restaurants can operate on limited seating arrangement only. In such cases, food delivery comes to the rescue. If running on usual business hours is not suitable, then restaurants can map out certain hours when the demand is high and operate during those hours. This will reduce nonessential operational cost. They can also anticipate demand, prepare a delivery-only menu and provide a wholesome meal to their diners stuck at home. 

Additionally, staff members who were once servers could work as delivery agents and sustain their livelihood.

Curbside Service and Drive Through

Many popular food joints across India have been operating on this model. The food is delightful here, and that’s what the diners come for. One such example is Rajinder Da Dhaba in New Delhi. It has a dine-in facility, but even then diners park their cars outside and enjoy a good meal in their vehicles.

If your restaurant has an ample amount of parking space, utilise it by converting it into a drive-through or curbside restaurant facility. Prepare a parking space model for crowd control. And invest in new serving containers that fit this way of serving. In case of lack of space for curbside service, restaurants can also adopt a drive-through model where diners can place an order, pick and get going.

Food Trucks

In the recent past, this operating model has witnessed a lot of interest, especially within the food festival community. Now it’s time to revamp our modus operandi and join the game. 

Once the lockdown is lifted, restaurants, especially with multiple outlets, can look to revise and adopt this. There are popular pockets in every city that have become a hub for people. One such spot is office spaces. There are plenty across our cities, and many working professionals scrolling through their Instagram looking at food. 

The first place anyone will visit, post the lockdown, is their office and it is an opportune place for your restaurant to be. Reach your diners if they can’t reach you. Create meal packs in your kitchen, dispatch them to areas where the diners have easy access. And Voila!

While all of these are ways for your business to continue operations, it is also crucial to have a sound inventory management system that helps you avoid losses. This shift is necessary as the priorities for both diners as well as restaurants have changed now.

So, let’s get cracking!

How to Reinvent Things at Your Restaurant After the Lockdown?

How to Reinvent Things at Your Restaurant After the Lockdown?

COVID-19 has brought the entire world to a standstill. Our eyes long for the lights of the city and our heart awaits the joy of dining out. While there is a lockdown in the country, the restaurant business has been impacted severely. Many of the restaurants are at the risk of permanently shut down in the near future. But let’s not forget that many of us live to eat and not eat to live. Food is our religion. It’s true that people would not stop dining out. There would be girls night, family dinners, date nights and after office beer sessions with colleagues. It will all resume. 

Now let’s balance hope with reality.

When the lockdown is lifted, people would be a lot more careful, and so should you. Once restaurants reopen, you will need to be more proactive and creative in managing your dine-in business. 

Towards that end, some operators are trying to stem the economic slide as much as possible with a little creativity. Admittedly, these ideas can’t stop the financial losses the whole industry is no doubt suffering as a result of the coronavirus pandemic. But they do offer insight—and perhaps, inspiration—into adapting to the new normal.

Prepare to adopt the following things at your restaurant to stay safe and ensure the safety of the diners as well as your staff. And these adopting measures won’t burn a hole in your pocket. 

Read how-

1. Practice Social Distancing Even After the Lockdown

Do not overbook

Take limited reservations and lower the rate of bookings. How much ever satisfying it is to see a crowd at your restaurant’s doorstep, you cannot afford to overcrowd

Rearrange all the tables

Each table should be at least 5 feet apart from each other in order to maintain proper social distance. Eliminate a few tables if you have to. 

Private cubicles for diners

If you can create private seating areas by rearranging the tables, your diners would be relieved and ecstatic Restaurants with private cubicles like Social, or most of the fine dining restaurants, must take advantage of this concept. Families and small groups of friends would seek such spaces for outings.

2. Reevaluate Serving Size of Dishes

There will be some fear associated with sharing food. It will be favourable for a restaurant to reevaluate serving size and come up with multiple options. Serve dishes with small portions that are enough for one person. Or a large portion of the dish must be nicely served, cut in different portions.  

Now that your restaurant is temporarily shut down, you have the time to plan and execute these essential changes with the least cost involved. 

3. Stringent Sanitation and Temp check 

  • Sanitise the kitchen, dining areas and surfaces that the customers and staff come in contact with (basically the entire space). You can schedule professional cleaning sessions once a week. 
  • Make sure your kitchen staff and servers wear gloves. The customers would feel safe dining at your restaurant, with a visible reassurance of safety being your priority. This will help build a trusting relationship with them. 
  • Check the temperature of the staff as well as the diner when they enter the restaurant. 

4. Inform your Diners

No cash Only card signboards at the counter: 

We are practising least physical contact between people so a no cash exchange method of transaction would be ideal. Urge your diners to pay via card or online payment wallets by putting signboards at the counter. 

Personalised messages to your customers:

Send your diners SMS & email campaigns, to make them aware of all the precautions you are taking. They will seek a place that has a balance between social distancing and social gathering. Tell them that your restaurant is their place of refuge. 

Broadcast on social media:

80% of customers search for a restaurant on the internet before visiting it. At the time when the most trending thing on social media would be stepping out after the lockdown during COVID-19, you must post what they are looking for. Let them know that their safety is your priority. 

Let’s work towards coming back together, and open the restaurant’s doors to celebrate, wine & dine and make unforgettable memories again.

The Future of the F&B industry: Contactless Dining

The Future of the F&B industry: Contactless Dining

Dineout was born with the mission to help foodies discover and visit restaurants across the country. As India’s largest dining out and restaurant tech platform we have always believed in a restaurant first approach. Supporting the hospitality business with cutting edge technology has been our forte. Dineout has inevitably been ahead of the times with innovation for the restaurant business. Our restaurant tech products are the epitome of what is now known as Contactless Dining, COVID has just catapulted the adoption. We don’t wait for a crisis, we build before it hits us. 

Contactless Dining removes nonessential human interaction and replaces it with seamless technology. The post COVID world will be a changed one because diners will be skeptical about stepping out and wary about touching unsanitized surfaces. They will also avoid touching things like currency notes, which goes through multiple hand exchanges. To counter that, restaurants will need to build trust and habits that reassures anxious diners. 

There are a multitude of touchpoints with a diner that a restaurant can modify and facilitate with the introduction of technology. These can be simple actions like booking a table, pre-ordering meals, takeaway, digital ordering, digital payment, etc. Priority for diners will shift and restaurants need to plan accordingly. The climb ahead will be steep, but if the industry is armed with technology there will be no mountain it can’t scale. 

The diner is looking to step into a safe restaurant where he can grab a quick sumptuous meal without worrying about touching a physical menu, a card machine, etc. and Dineout has all the products that fit into such a diner journey.

Enable Safe to Eat Out: Contactless Dining

Imagine a world where diners can look up a restaurant online, check its ratings, and pre-order the meal before even leaving their house. They reach the restaurant to find no queue and conveniently get their car parked through contactless valet. By the time they are seated, their meal is ready to be served. If they feel like adding another item or ordering dessert, they can use a digital menu from their smartphones by simply scanning a QR code, to place the order. After the sumptuous meal, they pay via digital wallet and leave with the comfort and safety provided by the restaurant. This will create a lasting impression and assure them safety and hygiene like never before.

  • Discovery – Restaurants can build more confidence and have transparency with their diners by posting videos of hygiene steps and cleanliness steps they have taken. Right from when a restaurant procures raw material is when they can put up videos and photos on Dineout Stories to assure diners how hygiene is the utmost priority.
  • Pre-ordering – To cut the wait times at the restaurants, diners will now opt for Dineout’s pre-ordering widget to ensure that the food is ready by the time they reach.
  • Contactless Valet – To cut the wait time and avoid crowds, diners will have their cars to be brought in just as they complete payments. inresto valet will cut short the time spent at community areas to curb the spread of infections.
  • Contactless Seating– To make reservations online and facilitate digital table allotment. inresto’s Guest & Reserve software will ensure that restaurants aren’t reserving more than what the social distancing norms will dictate. For example: Having a 2m distance between tables.
  •  Contactless Menu Dineout’s ‘Dine-In’ digital menu solution will use Data Analytics and AI to offer dynamic pricing and customised offers at partner restaurants besides offering diners the options to place an order without handling physical menu cards.
  • Contactless payments – To ease the payment process for both the consumer and the restaurant. Digital payments via Dineout Pay will avoid the exchange of cash and cards, thereby forcing social distancing.
  • Contactless Feedback – inresto feedback system will collect real-time feedback on the dining experience.

An extra layer of protection & assurance: Restaurant Safety Kit

That’s not the end of it. There is just so much to prepare for in the post COVID era, and one mistake can toss all our efforts in the air. So going one step further, Dineout has also prepared a safety kit that all restaurants will need in place. This kit includes items like sanitisers, thermometers, visor, gloves, face masks and headgears. It is a one-stop solution to any restaurant looking to confidently open its doors, welcoming diners post the lockdown.

Once the lockdown is lifted, we will not be going back to ‘business as usual’. The quality of food, service and hygiene will be paramount. Use of Technology to ensure cleanliness, social distancing and as a tool to save costs for the restaurants will be paramount. At Dineout, we have been developing Contactless Dining technology over the last 5 years having anticipated the need for both technology and services to co-exist with a B2C marketplace for restaurants. We have been working with partner restaurants who are already using Contactless Dining technology to their advantage. And the results have been phenomenal. Now it is the turn of the rest of the industry to adopt, adapt and survive. Technology which was once considered ‘ good to have’ has now become a ‘must-have’. 

This shift is necessary for restaurants to adopt the ‘new normal’ to get their diners knocking on their doors. It won’t be possible without the right data insights and tech. So, our tool for survival is going to be technology. It will pave our path to success and victory, and Dineout intends to be the guiding light.

What we need to remind ourselves is that good food and a good time will never be out of vogue. So the question isn’t if we will, it is how we will overcome this storm. And the answer is technology.

Batman Returns | Dineout’s Project Thali  | Feeding the Needy

Dineout’s Project Thali | Feeding the Needy

This time, Batman returns to help the needy continue their battle against COVID-19.

Majority of economic activities are in a stagnant state now. This has impacted the livelihood and food security of millions of people across our country. The lion’s share of this population is from the unorganised sectors who survive on daily wages which have dried up. In Dineout’s attempt to help such a community survive, we have launched ‘Project Thali’.

Our mission is to work with our diners, restaurants, NGOs and ultimately reduce hunger and make necessary food available to those who are struggling to make ends meet. Dineout has already distributed Rs.50 lakh worth of food in 5200+ area codes across the country in two weeks.

How can you help?

Project Thali

A mission to fight hunger, a vision to make no one go to sleep hungry. You can contribute here with any amount to help feed the needy in every corner of India. 

Ek Vyakti Ek Parivaar

If anything, this lockdown has taught us how our needs are basic and bare minimal. Help those who are struggling to meet ends in these testing times. You can sponsor food for one family for a duration of 15 days at only ₹1400.

Hunger Hotline

By becoming a volunteer you can help us connect with more and more people to join the cause. Let’s help in every capacity because each drop contributes to making the ocean. Dial +91 7412077717

Find out more details about the project and how you can donate here.

Impact of Project Thali

On April 13, 2020, Dineout helped feed 10000 people in Mumbai suburbs. Few restaurant partners for this initiative are Keiba, Madra Diaries and Delhi Zaika located in Mumbai. Dineout believes in using all the resources available. Tapping into our network of about 20,000 restaurants, and 5 million users, we want to make sure that nobody goes to sleep hungry. 

Don’t hold back, make your contribution here – https://www.dineout.co.in/project-thali

Besides ‘Project Thali’ to contribute towards the fight against COVID-19, Dineout has two additional initiatives. First, an online petition to support NRAI on change.org, requesting the Finance Ministry and Government of India to help restaurants with employee unemployment pay cover, and financial relief for the restaurant industry. The petition has so far managed to garner immense support with more than 35,000 people sign-ups.

Second, Restaurant Vouchers; a token of solidarity for our restaurant business community. We are encouraging our diners to buy prepaid vouchers from our restaurant partners; plenty of restaurant partners have already signed up for this program. This enables restaurateurs with an influx of cash, necessary to manage costs at the moment. These prepaid vouchers can be redeemed in the next six months, once normalcy returns.

Dineout’s INSTA LIVE with Srijan Vadhera | Future of Luxury Dining Post the Lockdown 

Due to the lockdown, the F&B industry has come to a standstill. Meanwhile, restaurateurs have been bombarded with statistics and future projections of the restaurant market. To shed light on this subject and breakdown strategies for Dineout has launched Instagram Live Hours, hosted by Sahil Jain, Co-founder of Dineout.

We bring you our in-depth conversation with Mr Srijan Vadhera, General Manager – Conrad Bengaluru. 

The session started with what a luxury dining restaurateur should plan and how well he/she can prepare for the ‘new normal’. Adaptability of technology will be non-negotiable. While the restaurant industry looks forward to financial assistance from the Government, it is equally crucial for them to look within and prepare to adopt robust solutions.

The luxury dining segment pertains to an extraordinary part of diners’ luxury experience. These are places for celebrations and special occasions. While special events will not cease to exist, the need to open a bottle of champagne and enjoy a gourmet meal might receive second thoughts. So, how does a luxury dining restaurant prepare for the future and reassure its diners? 

 

1. Home Delivery & Take Away to the rescue

Luxury dining industry is more to do with the experience than just an expensive purchase. This has been one of the most dynamic and fast-growing components of the luxury sector. Diners opted more for exclusive experiences and the “Instagrammable moments”. While we expect the positive momentum of experiential luxury to persist, it will slow down in the short term as consumers temporarily revert to buying goods over experiences. 

Many luxury dining restaurants like Conrad Bengaluru have begun with a revamped home delivery and take-away business model. One of the most important aspects of luxury dining has been attention to detail and utmost hygiene. Standard delivery protocols need to be set in place and adhered to. 

The process of taking food orders, preparing the items, packaging and finally delivering needs to be seamless. At no point can the quality of food and service suffer because that is the USP of any luxury dining restaurant.

2. Introduce revamped and limited menu

Treat every crisis as an opportunity. Luxury dining was always about the experience at a particular restaurant and ambience. But how can a similar experience be hand-delivered to a diner? Luxury dining never got the opportunity to ponder on it, until now. It is important to be conscious of the fact that the same menu won’t work. A re-engineered menu is the need of the hour. This should include dishes that can be prepared with the limited raw materials available in the market. Wastage should be negligible and remaining parts of any raw materials should be repurposed in another food item. Packaging also plays an important role, as the food items need to be intact and travel friendly.

To be able to deliver efficiently, it is important to select areas and work with local authorities for smooth operations. Encourage pre-ordering, digital payment and limit the number of orders per day to reduce unnecessary wastage. Standalone restaurants should focus on a simple menu; the one, a guest, can understand easily and minimize waste.

3. Hygiene is numero uno

Physical distancing and hygiene need to become our way of life. Luxury dining restaurants and hotels are generally ISO certified. Right now, it is crucial to extend these steps to guest entry and raw materials unloading points as well. Sanitization stations and fixed delivery schedules should be in place for all external agents. Raw material should be cleaned and washed before stocking them. Staff members should be educated about the new safety measures in place. Physical distancing, masks, gloves and sanitization for staff should be made mandatory. It is important to also educate the diners about the same.

4. Technology will be the game-changer

Technology for such an operating model always existed. But previously, many brands didn’t feel the need to adopt these. But now it is vital for their survival. There are many touchpoints in a restaurant business where technology can prove beneficial. Diners should be encouraged to pre-order and reserve their table at such restaurants. They should be encouraged to use digital payment methods. DineIn by Dineout, will let diners place orders directly from their phones using a QR code.. Similarly, digital payments like DOPay will remove the need for diners to exchange physical currency. Table management will be crucial to maintain physical distancing. Dineout’s Reserve will simplify and automate this process with least human intervention. For such solutions and more, click here

5. Educate and retrain staff members

Staff members form the backbone of any business in the servicing industry. Retaining them with the updated model of operations will help run the business smoothly. Use this time to plan and get your staff members up to speed with mandatory hygiene protocols to be followed. There are multiple touchpoints where the staff gets in close contact with diners. It is essential to recognize these and train accordingly. Staff should be trained with physical distancing protocols to be followed at all times, including security check as well as room service. 

 

How a staff adopts safety measures in their own space reflects on what measures they will take while servicing the diners. This needs to be ingrained in the DNA of servicing.

Luxury dining restaurants can look at international markets for guidance and mould their techniques. It is a crucial time to create brand awareness. Some initiatives include limited seating with a maximum number of 2-3 diners on a table. Restaurants with buffet should consider switching to A la carte, as that will be profitable. Table reservation should be mandatory. It will prove beneficial to use local produce and design a new menu. Lower profit margins will need to be set, and operational costs should be optimized.

The restaurant industry has started to recognize the true potential of technology and its adoption. It will help to uphold and continue to deliver the brand promise of a luxury dining restaurant. It is equally important to share this message with the diners, via social media, direct messaging, live video etc,.This will help reassure diners and build trust. Social media can come handy in amplifying this message. Dineout’s prepaid restaurant vouchers have re-instilled confidence in the restaurant industry. Apart from this Dineout has been pioneering in the technology domain for the restaurant industry. To find out more, click here

 

Dineout’s INSTA LIVE with Anurag Katriar | POST COVID ERA | New Business Models will Not Hold Relevance with Old School Assumptions

The world is on PAUSE. With 70% of the world in lockdown, the human race is experiencing a grim reality. The restaurant industry is facing one of the biggest crisis ever. We are at a turning point, and everything we plan and act on right now sets in motion the future of the entire restaurant industry. To shed a brighter light on this subject, Dineout has launched Instagram Live Hours. It’s an exclusive opportunity for restaurateurs to get the latest insights from industry stalwarts, hosted by Sahil Jain, Co-founder of Dineout. 

We bring you our in-depth conversation with Mr Anurag Katriar, NRAI President; Executive Director & CEO, deGustibus Hospitality.

The session started with what a restaurateur should do while their business is shut and how well he/she can prepare for the ‘new normal’. Adaptability will be non-negotiable. The Government plans to pay close attention to our needs, but it is equally crucial for us to look within for innovative solutions. The environment in which the restaurant business operated in the past will dramatically change. Hygiene will be the ‘IT’ thing, and sanitisers will be as essential as cutleries at a restaurant; one can’t run without them.

 

So, how does a restaurant plan? 

We need to go back to the blackboard and start from scratch. 

Let’s look at the way forward for our industry below-

1.Scrutinise Capital Management

All that jazz that a restaurant invested in before, like the EXTRA decorative items, need to be shunned. If your expenses are not about getting your diners through your restaurant doors and serving good food, then it goes straight to the trash. Being frugal is what will get a restaurant through this tough period.

2. Adopt a New Business Model

If you believed in  ‘I know what I am doing’, think again. Asset Light & Low Risk should be your new mantra. This confers to a business model that offers great flexibility at a low capital risk. Reduction in capital and expenditure due to lack of funds is inevitable. While the world economy is headed towards a recession, calculated risks will be a restaurateur’s best alternative.

3. Enable your future with Technology

Technology will play a fundamental role in facilitating smooth business operations by removing most service-related challenges. Relook your operations from a diner’s point of view. Remove hurdles like unnecessary diner interaction with staff members, automate your process to create a haven for your diners and staff. Table management will be crucial as diners would not entertain the idea of waiting in long queues. Dineout’s Reserve simplifies and automates this process with least human intervention.

4. Switch Your Narrative

It is time to reimagine your business model and your priorities. Quality and safety will overpower the concept of deep-discounting and cheap deals. If a restaurant continues with the older narrative of ‘business as usual’, it will only be counterproductive. Self-regulation will be the best policy as there will be no margin for errors here.

5. Listen to Your Diners

Restaurants should accept that their relationship with diners will be key to their survival and growth. Your diners’ needs have changed. Their thoughts of visiting a restaurant for great food is coupled with worry about their safety. Your diners will need to be treated as your family, served only the best food and in the best possible way. Transparency will be paramount.

6. Manage Your Stakeholders

A business is operated with the help of multiple stakeholders. And it is essential that each of these stakeholders, like the landlord, vendors, aggregators, staff, etc.. come together and devise a plan that is beneficial for all parties. The terms of engagement need to be in favour of all. The situation at present hasn’t singled out any one sector. A plan that covers all is the need of the hour. One such example could be a revenue-sharing model with a restaurants’ landlord instead of paying fixed rental.

The journey seems uphill, but we have to make the climb to come on top. It won’t be possible without the contribution of the entire restaurant fraternity. We need to come up with extraordinary ideas and business plans for our future. Only together can we march towards the new dawn.

We have many more interactive sessions planned for our restaurant business community. Watch out for the next one on our official Instagram channel: inresto_by_dineout

Contactless Delivery: The Safe Way Ahead 

As the COVID-19 outbreak becomes a matter of global concern, social distancing has become our only saviour. While we are all inside our homes, minimizing physical contact, the outbreak has taken a serious turn. The government has declared a strict lockdown with all restaurants being closed for dining out, however, the delivery and take away business is still operational. People are not dining out, but they are still looking for safe food delivery options.

Contactless delivery is one such simple initiative to carry-on business, responsibly. Here restaurants take all necessary precautions to ensure the safety of the customers, and staff. Fast-food giants across the country have adopted this new safeguarding method to ensure social distancing and continue to deliver good food.

What is Contactless delivery?

It is a new way to practice social distancing in the food delivery business. One of the several initiatives for businesses to sustain sales without compromising on safety, this method ensures that there is zero physical contact between the delivery agent and the customer.  The delivery agent leaves the food package at the customer’s doorstep, and the customer is notified about the delivery status via call or on the track order feature available on the food delivery app. 

Here’s how you can execute contactless delivery for your restaurant:

  1. Train your Staff Around Safety Measures

  2. The instruction manual issued by your restaurant for the employees must include these important pointers:
    • Wear gloves while preparing and delivering food
    • Use sanitizer before and after making each delivery
    • Do not hand the delivery package to the customers; leave it at their doorstep.
    • After placing the package at the doorstep, notify the customer about the delivery status. 

    Remember to take your customer’s feedback, digitally, to ensure that your delivery agents are following all the safety guidelines. 

  3. 2. Promote Contactless Delivery

    Use your restaurant app/website to promote contactless delivery and make your customers understand why it’s important for them as well as your staff. It is the need of the hour to stay socially distant to stop the spread of the virus. 

    You can also personally inform your customers about all the precautions that your restaurant is taking using SMS, email as well as social media campaigns. Your regular customers would feel connected, and they would know that you are with them in this fight against COVID-19. 

  4. 3. Focus on the Packaging

  5. Make sure the food packaging is intact and solid —stock up on extra tapes. The delivery person’s handbags should be properly cleaned and sanitized at regular intervals. And remember the package should always be handled with gloves on.
  6. 4. Food Untouched with Bare Hands

    Make sure the food packaging is intact and solid —stock up on extra tapes. The delivery person’s handbags should be properly cleaned and sanitized at regular intervals. And remember the package should always be handled with gloves on. 

  7. 5. Symptom Check and Staff Survey

  8. Regularly check the temperature of your staff; anybody with the symptoms should not be allowed to work at the restaurant. If there is anyone who is sick, give them leaves and advise them to get their tests done. Anyone who has been in contact with a person who has recently travelled abroad must be asked to stay in quarantine for 14-26 days.
  9. 6. Promote Cashless Payments

  10. To further facilitate successful contactless delivery, you must encourage your customers to make cashless payments. While placing the order on the app, the cash on delivery option must reflect a warning like- ‘The exchange of cash can be a transmitting channel of the virus. Pay online to avoid direct physical contact between you and the delivery agent.’Send personalized SMS and email to your customers, informing them of the importance of cashless payments for the safety of everyone. 
    And lastly, while we are all thankful for the chefs and delivery executives who are working selflessly during these trying times, we must encourage our customers to be cooperative and extra kind.Stay Safe. Stay Responsible. 🙂