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NEW NORMAL
throwing in the towel. They all looked for crea- ahead are very uncertain so caution is needed.
tive alternatives to get their food and drinks to This is not the time to start investing in things
their customers and to still generate income. that might turn out to be unnecessary. The sa-
And with conditions in kitchens changing – fest approach is to wait for government guide-
think extra hygiene measure, new shifts and lines. The most important bit of advice? Stay
distancing – everyone has had to be inventive in touch with your clients. They are your core
with time, budget and available space. business and will most certainly return to your
As soon as the corona crisis hit, many restau- business, as long as you keep offering the qua-
rants and catering business saw turnover drop lity and service they are used to. Sportschule
rapidly. Gasthaus Kreuz (GER), for instance, Hennef advises to not only spoil customers,
lost 60% capacity due to social distancing. This but staff too. Just like you, they are holding
meant kitchens and staffing had to be quickly strong during these difficult times. Heiligen-
reorganised to suit takeaway and home deli- stadter Hof (GER) sums it up beautifully: “View
very. It became essential to downsize, both this crisis as an opportunity. A chance to re-
the menu and the teams. Casa KBirr (IT) has invent yourself and come up with innovative
adapted the amount of dishes they make and concepts that will also do well once the dust
has changed team shifts so that everyone can settles.”
still keep their job. Setting up a safe takeaway This NEW NORMAL comes with many
system has been challenging too. Cantine Co- restraints that will have consequences for your
pine (BE) has been offering one takeaway day staff as well as your customers. Local regulati-
a week, others have mainly been focusing on ons might vary between countries. However,
Fridays and Saturdays. two of the most well-known measures to take
Everyone we contacted agrees: the times into account are to ensure hygiene at all times,
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