Re-opening Hospitality Tips From Our Development Chef Ben Davy
The day has finally come, hospitality is back and people are hungrier and thirstier than ever.
Meatless Farm development chef Ben Davy is on hand to make sure you’re ready for the return of diners with some of his top tips and thoughts on steering you towards a triumphant return to normality…
1. Keep your menus tight
Using the same ingredients across a few dishes on your menu can help reduce wastage and keep staff costs down.
2. At Home Hospitality
Keep pushing the at home delivery option. According to a recent report by SLERP. & KAM Media, 89% of consumers want their favourite brands to continue their online offering. This means there’s huge potential to improve your revenue from the pre-covid days with the delivery market to hit £12.6bn by 2024.
3. The Growth Of Plant-Based
The days of having one vegan option on a menu are long gone, customers now expect and demand multiple options. There is a good reason industry giants like The Restaurant Group have a target of turning their entire menu portfolio 51% plant-based over the next 2 years.
Adding plant-based options onto your menu is now incredibly easy. Just hit the banner below to visit our Professionals hub to discover our foodservice range, and why not follow Meatless Farm Professionals on Instagram!
4. Optimise your apps
Think about how you can get more sales from your ordering system. How can you upsell? How can you make those GP winners gain traction?
5. Optimise your FOH staff
Now is the time to really look at how and why your staff do what they do. Are they connecting with the customers? Are they inspired and do they have an incentive to perform and give excellent customer service? How do you get them to really care? (give Danny Meyer’s ‘Setting the table’ a read)
6. Staff wellbeing
The importance of looking after your team should be your highest priority. It’s these people who enable you to do what you do. If you look after them, they will look after your business. After what has been a brutal year for everyone, it’s especially important to engage with individuals and help them realise their full potential.