New research from restaurant tech company OneDine highlights a three-part plan for “Restaurant Recovery” in 2020 and beyond following the impact of COVID-19. Generally speaking, most restaurants must function at 75 percent capacity in order to achieve profitability. With many now operating at 50 percent capacity or less, it’s essential to identify how they can make up the remaining 25 percent.
Contributing factors for restaurant recovery have been identified through expert insight from OneDine and include:
- Contactless dining
- Labor optimization, and
- Changing the customer journey
The firm’s new infographic (below) showcases each factor, including the specific combination of technology and recommended process to help restaurants work towards profitability in a socially distanced and contactless environment. It also includes new recommendations for the physical set-up of the dining space, which can reduce the number of non-engagement server tasks and put a new focus on increased service.
“The only way for restaurants to truly remain profitable is a redesign and refocus both the on and off-premise dining experiences. We have worked with hundreds of restaurant brands in the past few months to get our technology onboarded. We’ve also been virtually ‘hands on’ with management to help with process and workflow improvements. Our best practices are working,” said Rom Krupp, founder and CEO of OneDine, in a news release.
