The food services industry has taken a major hit due to the COVID-19 pandemic. Many restaurants have been forced to close their doors, and others have completely altered their operations. Brendan Corkery, a restaurateur, and expert in restaurant management, recently discussed how to successfully manage your restaurant during the COVID-19 pandemic.
“The COVID-19 pandemic has thrown restaurant managers so many curve balls that it has felt impossible to keep up at times,” Brendan Corkery said. “However, restaurant managers who are flexible and innovative have been able to remain successful despite the constant hurdles.”
Brendan Corkery has decades of experience in the restaurant industry, so the COVID-19 pandemic isn’t the first time he has dealt with challenges. Because of this, he felt more prepared to successfully run his restaurants. One of his first strategies for success was to pivot without complaint.
“Managers must be able to adjust and lead their teams without relishing in how difficult it is,” Brendan Corkery said. “A positive attitude and positive actions will keep staff and customers happy.”
Brendan Corkery stated that it was essential for restaurants to adjust to take-out and delivery only during the pandemic. This meant that an online presence was almost essential, as many people were at home ordering food delivery on their smartphones. Brendan Corkery added that restaurants could use third-party delivery services if they don’t already have their own delivery services in place.
“Ensuring that your operations are completely safe and sanitary is another must,” Brendan Corkery said. “You need to make sure your customers and employees feel comfortable at all times.”
Brendan Corkery explained that extra sanitary measures must be put into place. This could be in the form of creating a sanitary pick-up window or offering solely curbside service. Doing whatever it takes to ensure your customers feel safe ordering, picking up food, and paying is essential to restaurant success.
“Fine-dining establishments have been some of the hardest hit,” Brendan Corkery said. “This is because it’s not extremely common for people to order fine dining foods, like filet mignon or lobster tails, to for take-out or delivery.”
Brendan Corkery suggested that establishments that aren’t receiving fine-dining orders should adjust their menus to suit the times. For now, they may want to turn all that extra ribeye into a delicious steak sandwich or lobster tails into a lobster roll. Using inventory and creating a menu that’s more ideal for take-out and delivery is a win-win for fine-dining establishments.
“Finally, I encourage all restaurant managers to up their social media and online presence,” Brendan Corkery said. “We’re all at home and online more often than usual, so this is a great, cost-effective way to receive free advertising during the pandemic.”
Brendan Corkery finished by stating that staying flexible, positive, and creative will result in success through the pandemic and beyond.
Brendan Corkery
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SOURCE: Brendan Corkery
