There is no question the Covid-19 pandemic has had an adverse effect on every facet of daily life for people and businesses across the UK.
With many parts of the UK economy ‘closed’ for business, some offices and factories around the country are operating with skeleton teams and many people are working from home. A significant proportion of the workforce is also furloughed – and may be at home dealing with the challenges of childcare and home-schooling.
For food service and hospitality operations, the place where the majority of customer engagement traditionally takes place, the dining room is now closed.
In order for many restaurants to survive – and let’s face it, surviving is the new thriving in the hospitality sector - many have sought to evolve quickly to adjust to the new normal. To continue providing high-quality dining engagement to customers, businesses are focussing on traditionally smaller business segments, like takeaway and delivery.
In the midst of this rapid and necessary adaptation we are also hearing from our clients across the hospitality sector on how they are planning their “bounce back” strategies when lockdowns are lifted – how they move forward from surviving, back to being the thriving businesses they were pre Covid-19.
In later articles we’ll be looking at the ways Foodbuy can support you in formulating your “bounce back” strategies. By planning now, you can be sure you’re best placed to “bounce back” fast and strong.
If you have not yet done so and are contemplating taking the leap – feel free to contact us and we can give you some hints on how you might make efficiencies in your Back of House operations. There’s no need to reinvent the wheel! Although your operations will have distinct issues Foodbuy in the UK, Europe and the US has been supporting its customers making these adaptions – and we are happy to share that experience.