Using the Forced Downtime From COVID-19 To Improve Your Restaurant

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In the United States and, indeed, around the world, the COVID-19 pandemic is forcing society to take a break from normal operations. Restaurants are one of the many businesses required to adapt to new operational procedures. With a majority of states under stay-at-home orders, dining out is no longer an option. Even with curbside, carryout or delivery options, restaurant businesses are experiencing a lot of downtime, making it the perfect time to take care of building maintenance and improvements.

Preparing Your Business for the Return of Customers

Ongoing maintenance can be challenging when restaurants are open to full capacity. If your building or property is in need of repairs or upgrades that you have been putting off, now is the time to get them completed. Irving Weber Associates provide a list of possibilities to improve your restaurant during the current downtime. Furthermore, you might want to consider the following projects in light of the likely changes to operations once restrictions are lifted:

  • Examine dining room layout to see where you can increase the spacing between tables
  • Assess the kitchen for where improvements can be made to reduce exposure between workers
  • Ensure the building is adequately ventilated
  • Install a high-quality air filtering system

COVID-19 has presented many challenges for the restaurant industry, but it also presents a potential opportunity. Taking advantage of this time of forced service reductions can lead to the potential to serve your customers even better when the time comes to fully reopen.