How covid impacts restaurant operations

1. The COVID policy will utilize the latest CDC guidelines related to COVID-19. Here, all employees will be subject to temperature checks prior to entering the establishment. Once passed, all employees will be required to were masks and gloves throughout the working day. Hand sanitizers will be positioned throughout the restaurant to better ensure cleanliness. In addition, the restaurant will look to implement self-serve kiosks for patrons looking to pay without having an employee touch a credit or debit card. Finally, cleaning staff will be utilized at closing to ensure all tables and commonly used surfaces within the restaurant are properly cleaned.

2. The restaurant will utilize a hybrid working schedule with each employee to work a minimum of 3 days per week and 5 hours per day. Priority will be given to senior workers with prior restaurant and service experience. In addition, wages will increase by $2 dollar per hour to better attract and retain competent employees. During quite times employees will transition into only fulfillment and prep work in order to maximize the value of their labor

3. To modernize the food offerings the restaurant will first look to leverage online channels of distribution such as door dash and grub hub. Consumers are now shifting their overall consumption preference to online ordering. As such the company will need to modernize its offerings to appeal to online shoppers. In addition to improving the distribution network, the restaurant will need to add additional product offerings that correspond to its value proposition. As the primary items used available for purchased are grilled, the company can look to expand its healthy product offerings to consumers. This can include vegetarian product offerings along with other healthy selections. This pivot will allow the restaurant to reestablish itself in the minds of consumers while also created a robust brand. Through a health and wellness value proposition, the restaurant will also be able to charge premium prices, as consumers are not as price sensitive in this segment of the market.

4. To hire future works, the restaurant will need to improve its wages and benefits to compete with other neighboring restaurants. These benefits could include sign-on bones, tuition reimbursement for full-time employees, and more. In addition, the company may look to hire third party recruiters to help fill more senior and management level roles within the restaurant. Entry level positions will be sourced online through social media and job placement websites. To improve convenience, interviews will be handled both in person and virtually, with hiring decisions being made on the spot if necessary.