Restaurant Reopening post pandemic – Things to Consider

restaurant reopening

Restaurant and food service business is the largest business chain that connects to the customers on daily basis. Covid 19 pandemic situation has impacted the industry, more than anything. As the saying goes, there’s light after the tunnel. Slowly, but surely food service business is set for a renaissance. Obviously, things won’t be same as before the pandemic havoc. In result, the whole of Food industry would undergo an evolution. We have to be ready and running, straight away.

With the reopening is around the corner, there are some vital aspects to be covered. As we all know, Safety measures has to be tightened more than ever. But, is that it? No. The reopening of the restaurants would be practically, a start over from ground level. We may not be sure about the financial situation and market post-pandemic. We may not see free flowing audience, as there may be concerns and doubts over the cloud. The Restaurateurs must be able to ensure safety and emphasize on hygiene more than anything. Restaurants may be the initial gathering public domain during post pandemic era.

Obviously, Financial Planning is essential in the initial phase. The lock down has caused huge impact on the financial management. The cash flow may not be liberal. Restaurateurs may have been squeezed and reluctant to spend as they usually does. At the same time, it’s time for transformation and modernization. So, it’s crucial to manage finances more strategically. The pipeline has to be cleaned, before the funds are to be invested. The necessary expenses and luxury add-ons has to be differentiated and managed.

Right Survival and sustainable strategy has to be identified and implemented. Since each and every food outlets are opening at a single stretch, every restaurateur would try to market at full swing. Unique survival strategy would stand out from the market. Sustaining in the current market is difficult than ever. But it’s crucial to keep motivated and stick to the basic, without fail.

Modernization and Transformation is the next step to be taken care of. The mode of operations would change drastically. The restaurant should insist more on employ and safety. As we touched earlier on, reviving their confidence is part of regenerating business demand. Restaurant setup has to be transformed implying social distancing and safety. Restaurants must let the customers- that they care about their health and hygiene.

Greet them with basic safety measures and protocols that would create an impression on your preparation. Dining has to be arranged in such a way that minimum contact is possible. The authorities have issued rules and regulations such as avoiding Printed menus, that usually used by visiting customers. One unique transformation to be applied is switching to Digital or E Menu. Leading tech solutions have come up with great ideas and applications to tackle the situation. (Check here for more details.)

Since these are first phase of reopening, restaurants should prepare healthy and local food- on the safer side. There are two sides of this- one set of customers may be looking to satisfy their fantasy appetite. The others would be regular customers. It is advisable to have a shorter menu, in the initial phase. The cutlery, plates and bowls has to be sterilized properly and ensure customers the safety. There may be a chance of restaurateurs going for disposable plates and glasses as a gesture of transparency. But we should keep in mind that, we have been trying to expel and minimize plastic from our kitchen and stores for a while now. We shouldn’t make those efforts in vain.

General trend during lock down indicates that the customers prefer home delivery and take away (as it was only possible). People would appreciate if the favorite restaurant provide them the delivery also. Many restaurants have added Delivery to their operations.

Going forward, Delivery might be the most revenue generating mode of sales. So, it’s necessary for the restaurants to have home delivery module, App or Live menu available at customer’s hands. Food aggregators also bounce to this opportunity to associate with more restaurants. Custom Food delivery applications are available in the current market. Even with delivery at home, must ensure social distancing and safety in delivery. The manner in which riders deliver is how customers realize your commitment. Safety measures has to be provided to the rider also. Home delivery is also a silent marketing with greater exposure.

Having touched on many aspects, the first phase after lock down must be tricky. The emphasis should not be on profit or revenue, as it would take a bit to accumulate.  This is the stepping stone to a brand new era and it’s all about survival and sustainability.
Let’s work together in the right spirit to revive the industry and be part of the evolving culture and towards success.

QR code menu in restaurants

expodine Qr code


Restaurant, hotel and beverages field is evolving constantly. Restaurateurs are looking for creative and innovative ideas to engage customers into the business. Theme restaurants are one way customers are induced, other than the food factor.

Technology has already set its footprint on restaurant experience. The customers have an eye on service, ambience and other add-ons as a factor for rating a restaurant experience. Modern, quick service and Tech savvy tools add attractive indices.  Tablet based ordering has already become an imperative tool in this modern era. Leading software developing companies has come up with excellent innovations that benefit the restaurateurs and customers alike.

Online Menu has its fair share of its revolution in the industry. The traditional Menu was all about aesthetic Menu card on the table with fancy images and names. Even though this provides a tactile experience to the customer, E- Menu provides more advanced features and attributes to the menu.
The digital encompassing is more appealing to the modern generation. The items in the menu can be searched, categorized and viewed specifically.

E menu and Online Menu are different in their merits. E Menu Online menu provides the customers with the luxury of getting the complete menu from anywhere around, once the link is available. QR codes are used to present this link more sophistically and conveniently to the customers.

But why QR code?
The advantages of QR code are innumerable. The most important facility is to encompass unlimited content to a small space where it’s not that messy. The Qr code can be used to be redirected to a particular website, review sections or interactive menu -just by scanning.
People always liked multimedia content to be engaged and can be linked to image galleries, documents. In the case of restaurant menu, Qr codes can be used to link recipe of the dishes.

Dynamic QR
Since QR code is a bridge or a link to a dynamic subject, the marketing or printed code can remained same.But the content can be updated. Hence saves printing charges.

Qr codes can be embedded in colorful and attractive designs. In this way, the space used up can be compromised. A customized qr code with brand logo and colors gives more appeal to the viewer.

How Customers are benefited?

Easy for customers to get the complete menu and plan the meal. Customer doesn’t have to ask the steward about the dish, the complete description and price of the dish are mentioned along.
Some of the leading restaurant POS software and E Menu provides recipe details, that give more idea about what the customer is getting.

Expodine is among the industry’s big player to supply tech savvy and innovative solutions to restaurants, F&B business outlets.
Check their demo now.

Why Food Safety Management System (FSMS) is imperative for Restaurants!

Why Food Safety Management System (FSMS) is imperative for Restaurants

 If you are in the food business, then you must be undoubtedly Familiar with FSSAI food license and FSSAI License Renewal. FSSAI is known as the Food Safety and Standards Authority of India. The FSSAI food Registration is mandatory for all the food business operators across India to start a food business. 

As people become more and more aware of the importance of health and wellness, information related to ingredients, nutritional value, and food safety plays a huge role. Restaurants need to continually ensure customers’ health and overall well-being are being taken care of at their restaurant and not be at risk.

With upgrades made in the food industry now and then, it has become increasingly important to invest in a sound Food Safety Management System. Food safety management is a set of standards that any restaurant operations will have to meet. Its primary objective is to make sure that the food or beverages provided for consumption are safe and that they do not pose any risk to consumers’ health. 

Food Safety and Standards Authority of India (FSSAI) is the prime food authority in India. Established by the Ministry of Health and Family Welfare, it is responsible for food safety in India.

A Food Safety Management System (FSMS) is not only an assisting tool to make sure safe practices are followed within your business but a legal obligation too.

An organisation that owns a certification for Food Safety Management System affirms that they have implied appropriate Food Safety Management Systems to their process and abide by the Food Safety Policy and requirements prescribed under ISO 22000. Getting a food license will help the food operator to successfully run the business for a particular period that is up to the validity of the FSSAI license, which can be extended from 1 to 5 years.

The FSSAI Act clearly states that every food business operator in India needs to have a valid FSSAI registration if they’re involved in any food production or distribution-related processes. Even a petty food business operator who operates on a small scale needs to acquire this license.  In case if the applicant has not applied for the License Renewal or has run out the due date, the permit will be considered as expired, and the business operator will not allow continuing the food activities as well. Hence, it is advisable to apply for the renewal of the Food License Process before time.

ISO 22000 has been developed as an international solution for improving food safety. Rather than applying good manufacturing practices, HACCP, and ISO 9001:2000 separately, ISO 22000:2005 is implemented to observe the synergetic effect and to ensure food safety in the food supply chain. ISO 22000, also known as Food Safety Management System (FSMS), is an international auditable standard. Standard ensures a safe food supply throughout the chain and provides a framework of the internationally harmonized system for the global approach. 

A well organised Food Safety Management System can help immensely to make your restaurant business successful. That is safer the food better the business. All food business operators are required to hold appropriate written food safety and hygiene regulations. An FSMS is a logical method for scheming food safety hazards within a food business to make sure that food is safe to eat.

How Food Culture Is Evolved..

Food culture evolution

Food Culture has been evolved drastically over the past decade. The restaurant Community has been trying to predict and move ahead of the everlasting evolution. So, What is the next big thing in food industry ?

Healthier and Organic Food

People are increasingly bothered about what they eat. An upcoming trend has been figured out that the users are looking at farm raised or organic food items. People became more aware of the health hazards that can be caused by junk or unhealthy food. Understanding the drift in thought, The restaurateurs are sworn to compete each other for providing the best and healthier food at best price.

Open Concept Design

The most important aspect between customer and restaurateur is to build Trust and Transparency. Restaurateurs are trying to improve the relation by embracing open-kitchen concept. By letting the customers to see; how the dish is prepared- shows them transparency. This also pulls eaters to the restaurant by making curious about cooking procedures.

The customers have to a culture that they have to be part of the complete food making experience rather than sitting at table and satisfying with whatever is delivered.

Kid’s Menu

Kid’s health has been a global concern over years. The food culture of kid’s has been ringing bells for parents. Restaurateurs have focused on Kid’s Menu to tackle the unhealthy food habits of kids by providing attractive and healthy items in the menu.

Zero Waste Movement

We have already discussed this in the earlier post, about the significance of Zero Waste Movement.

The movement has been widely accepted with both hands by the younger generation in the industry. People have become more aware of the problems caused, because of food wastage. The Zero waste movement has been supported by establishment with eco-friendly motives. This starts with avoiding the purchase of food products with excessive and wasteful packaging, which also saves cost of food making.  

Menu Options for Take Out and delivery

Even though table-based restauranting hasn’t been gloomed, the take away purchases have always on the rise. Restaurants now focus on enhancing the take away experience better- as this generates more loyal customers.

Problems That Can Be Eliminated with A Restaurant POS System

Problems That Can Be Eliminated with A Restaurant POS System

Even now, even in the 21st century, there are many restaurants that use their system and software for basic needs only. You may be surprised to find that Financing in a restaurant POS system will prove to be the right decision when you use it to its full capacity. 

When setting up a restaurant, there come several challenges. Even when you are running a well-established restaurant, there are many areas you need to focus on. The cash register might seem cheaper, but when you research more in-depth, it comes out that POS can help you save money. The new POS software systems come with dozens of useful features. These features will take your restaurant business to success and can save time and money. 

Restaurant Point Of Sale Systems is essential to the industry as the POS System can help solve most of the issues that often occur in the restaurant business. Let’s take a look at them and understand how a restaurant POS software program can remove those issues.

Refined System with Easy Operations

An old, outdated restaurant management system can run slow or cause problems for your employees, which causes disorder in their workflow. To keep up with modern technology and keep your management system running smoothly, consider updating to a new one that is built to compete for the next several years.

Convenient POS

Mobile POS not only offers the resourcefulness to make more sales; instead, it allows you to quicken your service and save unnecessary consuming time. When implemented with mobile devices, employees can process payments on the go and take benefit of cross-selling and up-selling opportunities to boost sales.

Labour optimization

With the POS system’s features, a restaurateur can make sure that if all employees scheduled are to meet customer needs without wasting time. Plan schedules according to promotional and seasonal events.

Improved communication

In medium and large restaurants, lack of smooth communication between the staff members often leads to a chaotic environment. This issue can be solved easily with the help of a cloud-POS system, by keeping connected every employee through the system and get real-time updates of orders. 

 No more poor inventory management

Inventory management updates is essential in any foodservice business. That is, you should know which items are available and which are not available in your restaurant kitchen. A good restaurant management software can add much smoothness to the restaurant’s business operations by offering inventory management as one of its features           

Faster Billing Management 

The billing process can make it quicker, more comfortable, and error-free for employees with the restaurant management system. As well as all the related hardships can be removed by saving time and excluding training and labor costs.

Save On Accounting Cost 

Expensive certified accountant rates can be cut down by implementing a POS System for the restaurant. Adopting an accounting solution that works well in association with POS System will allow accessing affordable & easily accessible reporting.                                                                                                                        

Restaurant’s menu details can be updated easily

Trends in the food and beverage business are continually changing with the changing interests and needs of the public. Keeping up with these trends is essential, and a restaurateur cannot take the risk of being stubborn; they need to customize the restaurant’s food menu as per the current market demand.

A restaurateur should see the food items which are more in demand and keep an eye on your customers’ food preferences. They can utilize the power of a restaurant POS software program by changing the menu items as per need. 

  Cloud-POS prevents the loss of sales report/data

Data of everyday sales is essential for every business as it is vital to know about business performance and for making business strategies. cloud-based restaurant POS system helps to save on the servers in real-time. No matter wherever you are, you can quickly get access to the details.

 Works even during No internet connection.

Investing in a POS system that works both offline and online would be a sensible thing to do. When the connection is lost or when the connection is not fast enough, you can do all the works with the offline feature, which works even when there is no internet connection.

Back-end Strategies towards Restaurant Business Success

restaurant management operations

Strong backend operations are compulsory for the success of restaurant business. Setting good Operations Procedures helps in maintaining flexibility and reduces the scope for mistakes; it also becomes beneficial in the long running of a successful restaurant.

Technology in restaurants has come a long way. It is a good idea to have a brilliant restaurant inventory management software on board that would benefit you to monitor the shelf life of items, keep track of the daily consumption, raw and processed goods to plan purchasing, help you to order for more when a specific stock item is about to run out. It understands food costs, accurate picture of your stock and helps in avoiding any wastage of material and theft.

It is important to have approved, coded and define recipes which are followed to the point, it ignore the dependency on a single cook or chef who is preparing the food. Ask your chef to prepare these items for you with the correct amount and material needed and keep updating with the updates in the menu items. You should focus on inventory and the quality of the raw materials. 

With an automated inventory management system you not just maintain inventory but even stop over and underutilization. It is advised to use an inventory system that ties up with your POS to automate inventory management. For instance, “Expodine“ is leading software that includes all these necessary attributes.

A restaurant inventory software helps in bringing all working parts of your inventory; materials, recipe, vendors and even taxation under one system.

When running multiple outlets, having software to manage opening, closing stocks and transfers in between is necessarily important to avoid any mistakes. It automatically tracks the material usage by analyzing; Orders entered in your POS and Recipes entered in your inventory software.

Make sure to carry out standardized processes and provide them with efficient training for the same. Strong supply chain operations are also demanding when it comes to managing the backend operations of the restaurant.

ZERO WASTE RESTAURANT

Foodservice industry owners are looking for ways to stand out from the competition. But Competitors are offering the same high standard, comfort, location, customer service, and quality. One way to stand out from the competition is to move towards zero waste. It sounds big, but you can do it in simple steps and over time, rather than through a big cultural shift in your business. 

By adopting a zero-waste kitchen, the foodservice industry can significantly reduce this unnecessary trash. This not only reduces the amount of waste going to landfills but can also save the restaurant’s money. 

Moving to zero waste will show the public you not only care about the impact of your hotel, but your business have corporate social responsibility. And it will put you in the lead among your competitors. 

There are several restaurants that achieve zero waste status in a number of ways these include: 

  1. Local foraging, ethical suppliers, composting and reusable food containers.
  2.  Any food waste from the kitchen is recorded and steps are put in place to avoid it happening again. Frequently uneaten dishes are noted down and either altered or removed. 
  3. Some restaurants prove that not only zero-waste dining possible but zero waste drinking is too. Nothing is wasted and each ingredient is ethically sourced. 
  4. Restaurants in Scotland are even offering food containers to consumers with leftover food on their plates. This also helps remove any awkwardness people might feel asking for one.
  5.  Some use quality, fresh and healthy ingredients with nothing thrown away.
  6.  Some establishments are choosing to create a zero-waste kitchen by dropping disposables and coming up with innovative ways to use all parts of their food.

How to become a zero-waste restaurant   

  1. An important first step is to check your current waste generation to figure out the sources, types, and volumes of trash being generated in your business.
  2. Set Specific Waste Reduction Goals
  3. Engage Employees in Zero Waste Management Team 
  4. Recycle, Buy Recycled and use Natural Content
  5. Reduce your use by giving Offer to customers a discount if they bring their own mugs, containers, etc. 
  6. Set up a rendering service for your grease waste, fat or used cooking oil.
  7.  Assess your restaurant’s packaging practices to see if you can reduce or replace your current takeout products. 
  8. Keep customers informed about the implementation of any new zero waste policy and Get feedback from them.
  9. Place signs around the store, letting customers know how they can help in your effort to go “Zero Waste.” 
  10. Suggest donating surplus food to a community meal service or directly to those in need. Acts of kindness can knock the dead.

Change doesn’t happen in an instant, but by taking many small steps, restaurants can achieve the fundamental goal: a zero-waste operation. It’s good for the environment, good for mankind and ultimately, good for the bottom-line.

Digital Menu Boards and foodservice industry trends

expodine

Trends in the Foodservice industry are constantly changing to balance the ever-changing interests, and needs of people. Keep pace with these trends is important to restaurant owners and anyone working in the industry. 

Past few years have marked a significant change within the Foodservice industry as the food culture shifts towards higher quality food and expediency. Customers will spend their money faster when they see what they are getting. With the progress of the new age of technology where everything is getting digitized, restaurants are striving to provide a frictionless experience for consumers.

The restaurant menus too are stepping forward and going digital. Digital Menu Boards are the new trend which will help Foodservice business to win customers. The hard copies of restaurant menus are replaced with digital ones due to the many benefits of a digital menu. Since a digital restaurant menu can be edited easily, it gives the advantage of your cafe or restaurant to be dynamic in your offerings. All the changes in the menu relating to the menu items and the pricing can be managed remotely and it will be able to provide a personalized experience to the customers.

If you have an e-menu on every table, then orders need not be taken down by your servers, which will, in turn, free up the reliance on staff and reduces dependence on manpower. This will reduce your need to tap the right restaurant staff, and then train and retain them and it will also reduce the scope of mistakes while order taking and the instances of misplaced orders. 

The never-ending growth and success of the food and service industry do not limit its constant progress and continuous developments with the changing trends and innovations. Keep up with the time and incorporate with the latest technology to grow your business unique and don’t become outdated.

Strategies To Grow Your Restaurant Customer Base

Strategies to Grow Your Restaurant Customer Base

The success of any restaurant industry bears down on its marketing strategies. Also, you want to offer customers a great dining experience. If you are an owner of a restaurant, here are some tips you must know. These strategies will bring new customers.

Collaborate on Special Offers with Local Businesses

Create special coupons or offers; it can result in to produce more leads and greater overall success.  Do some research on that it will help you to grow your business to the new levels.

E-mail Marketing Incentives

E-mail Marketing technique can bring a great result as a list building strategy. Customers want to know they will receive something of worth when they sign up for regular emails.

Have an Easy to Use Online Food Ordering System

Having an online presence makes you more visible to customers; otherwise they never see an advertisement or hear about your business. New customers have already jumped in to the online delivering trend.

Host Major Events

 It is important for restaurants to host unique, strategic and interesting events. These events can increase the more customers into your restaurant and reach out to the local community.

Reach Out to Your Media Outlets

Promoting your restaurant business is just as important as preparing tasty meals and delivering wonderful customer service. Must expand a clever digital marketing strategy that makes the most of social media, traditional media, and local area promotion. 

Loyalty Programs

Loyalty Programs deliver a better return on investment.  It is an excellent way for restaurants to keep their happy customers retreat for future business, basically increasing overall sales.

Geo-targeted Ads

Promoting your business with Geo-Targeted Ads. Ads are an ideal way for restaurants and other local businesses, to reach their desired audience and the best way to regionally direct your messages.

Monitor Your Social Media Presence

Build and monitor Social Media Presence for Your Restaurant. Take a look at how to manage social media to promote sales for your restaurant. You can attract your target audience. It will create leads. 

Start a Blog 

Blog transforms your website in to an interactive hub for customers to find information and news about your restaurant business and industry. Make sure blog content is good quality and authentic.

Develop Your Restaurant’s Brand Identity

A strong brand creates an identity for the restaurant. Building a unique identity on the Internet is unavoidable; Restaurant branding is understanding audience and their behavior.

Online Reservation Tools

Online reservation system helps the restaurants to improve revenues and delight customers more than ever before. The most important restaurant technology features for guests are online reservations and mobile ordering.   

        

Restaurant Management as a Lifestyle

Restaurant Management as a Lifestyle

A job as a restaurant manager could be an amazing role. And it’s not a job, being a restaurant manager is a lifestyle. If things pan out according to the plans, it can be a great career with very good pay.

The aim of the restaurant business is to provide an outstanding customer satisfaction so that the customer will visit again. Restaurant managers work to keep restaurant operations efficient, keep customers happy, and the business profitable.

Each manager requires different skills. If they are to succeed, they’ll have to put a maximum time with high stress levels.  Responsibilities combine managing from kitchen (food-handling procedures) to operational processes, checking the food quality and size of the servings, maintaining equipments, observing health and safety precautions, organizing of stock, making sure the dining areas and kitchen are cleaned, solving customer or employee problems, Also managers are responsible for hiring and training employees, as well as scheduling shifts, promoting good team work and paying salary and dividing tips. They must ensure the food quality coming out of the kitchen is the best as it can be.

Restaurant management is a tough job.  If you find diversity in what you do, it’ll become great and joyous, working with people. If you provide a good supervision and leadership it will be excellent. To effectively manage the day to day running of your outlet you need to find and implement latest technologies in the restaurant industry.

Restaurant management system (pos) to keep track of restaurant functionalities like menu management, KOT & KOD management, stock management, shift management, recipes management, food costing, cash flow management etc. will make your work easier.

Customers receive responsive services in a friendly and professional manner, and keeping industrial standards, manager ensures that enough staff availabilities and so that customers need not wait unnecessarily. Concentrate on your priorities and be good at outlining and balancing the budget, when stressful situations arises, keep a positive attitude, engage in positive decisions.

Happy Restauranting!