After the most challenging year ever for every independent and chain restaurant alike , hotels, B&Bs, and hospitality in general, coming into mid to late 2021 and beyond will take one main thing: planning.
Covid restrictions were followed by some PPP loans to help – emphasis on help, not make full – but sales and unemployment still struggle. Restaurant chefs and owners were challenged further by a patchwork quilt of closures and openings, mostly at the whim of local mayors, unelected county administrators, and governors. Through it all, states like California, Maine, New York and Illinois were essentially forced into take away only. Only recently were Los Angeles restaurants able to open their main indoor seating areas according to KTLA in Los Angeles https://ktla.com/news/local-news/gyms-movie-theaters-and-indoor-dining-reopens-in-los-angeles-county-on-monday/
So, what’s next?
Much is being written on what has been and what is to be as restaurants recover, one being ABC6 in Ohio https://abc6onyourside.com/news/local/covid-closes-about-4k-ohio-restaurants-for-good-or-temporarily-looking-back-on-wild-year
In speaking with industry veterans and clients from coast to coast, one word keeps getting repeated: plan. And, it makes the most sense to consultant types and keen industry observers. The challenge is finding the time and doing proper planning, strategy and projections.
Areas to invest time and commitment are: financial projections, food cost assessments and recalculation, menu planning and ROI on signature items, employee compensation, ongoing safety protocols, delivery platforms, expanding outside vs inside seating…and the list continues.
The biggest mistake is trying to do it alone, or without some local perspective as to your competition. Don’t be afraid to reach out to long time customers or industry resources, yes, including seasoned consultants, to guide the process and be sure the roadmap is clear and achievable. Set benchmarks. Perform quarterly assessments. Mystery shop. Keep an eye out for what the folks down the street are doing – are their guest counts higher?
