Coronavirus has taken panic for demand in restaurants and hotels to drop. The most affordable precaution for the general population is self-imposed confinement. Even when it is not total, the first thing to sacrifice is everything that does not represent a vital need.

Large cities depend on tourism to place their offer of services, and with the influx of tourists in question, there are no reasonable prospects.

In summary, these are the main fronts facing restaurants during these difficult times:

  • The wealthy tourism from China disappears.
  • Tourism from Europe will decline critically.
  • Tourism from the US is expected. The USA takes a massive hit in the coming weeks.
  • About a third of local consumers will stop eating out due to the coronavirus.
    More than two-thirds of local customers could stop visiting restaurants if the crisis worsens.
  • The population is already changing its consumption habits to adapt to new circumstances.
  • Food delivery services will be reinforced as long as their activity is not paralyzed.
  • Restaurants that base their business model on on-premise sales will be hit hardest.

Fast-food chains could benefit from the ideal circumstances to enhance their efforts to implement systems such as takeaways and home delivery of food.

Preventive measures must be implemented in the restaurant against coronavirus. Official agencies have been quick to make recommendations on health material. Some of them are:

  • Disinfectant dispensers for workers and guests
  • Disinfection of tableware and cutlery at temperatures above 80 degrees Celsius
  • Washing of table linen, napkins, and work clothes at temperatures above 60 degrees Celsius
  • Cooking food at temperatures above 70 degrees Celsius
  • Preserve the cold chain and keep preserved food physically protected at all times through containers
  • Limit customer handling and avoid sharing trousseau or food
  • Keep your distance, minimize physical contact, and wash your hands with soap and water frequently
  • Distance measures should be extreme when interlocutors show signs of suffering from a respiratory condition
  • Cleaning areas that can be caught by a virus or are used frequently

These measures are inherited from the World Health Organization and the Ministry of Health. The USA further recommends that:

  • All personnel must know in detail the hygienic protocol, the chemical products used, and the frequency with which they must be used
  • The hand washing process must last at least 20 seconds and be carried out with bactericidal soap and hot water
  • The requirements regarding personal hygiene, that which takes place outside the workplace, must be tightened
  • Employees should avoid touching their mucosa if it has been a long time since they last washed their hands
  • If a worker is going to sneeze or cough, it is preferable that they do so in a disposable handkerchief when this is not available, they will do so on the fabric of their sleeve at the level of the forearm; the hand should not be used
  • The N95, N99, and P95 masks prevent the transmission of the coronavirus; its use may become justified in high-risk areas where there is also a high influx of customers

Some large companies in the catering sector have already made changes to the way they work to reassure diners. The measures should be noted:

  • All workers go through daily control of body temperature and wear masks at all times
  • There is a pre-hall security station where customers are also tested to rule out fevers
  • Establishment of the Contactless Experience protocol that prevents contact between workers and customers
  • Improvement in the disinfection and sanitization processes of the ingredients, devices, and tools involved in the preparation of coffee
  • The distribution of the tables has been distanced

Restaurants have adopted new measures to fight the coronavirus and minimize economic losses. On the one hand, they have created an internal decision-making group in charge of everything related to SARS-CoV-2. In contrast, soap dispensers must be installed; at the same time, cleaning should be enforced.

One of the points that are least taken into consideration, however, is the delivery of information to the consumer. This is an aspect that must also be acted on, as the client is often the person who feels most vulnerable when he is submerged in the sea of ​​disinformation that is social networks and the media these days. Returning to normality can reactivate your daily consumption habits and have an impact on a better economic profile for the companies with which you interact.

We must remember that stopping this epidemic is everyone’s responsibility. In this way, we do not doubt that they will be able to wish their diners not only good profit but also good health.

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