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Reopening Post-COVID: Financial Tips for Bars and Restaurants
Today – hospitality industry
What does the future of hospitality hold? Overall, our staff suggests the need for restaurant owners to properly embrace the above mentioned trends and understand what's at stakes. Here are six of the most obvious trends:
#1 - Standardization can no longer be the norm.
It is becoming critical to personalize and tailor the services to the needs and preferences of the customer.
#2 - To create value, focus on niche ideas.
More customization and specialization may enable increased value creation for Restaurants. But be careful as this requires to genuinely think about the value proposition of your offer and not “simply branding and rebranding”.
#3 - Exploit technology as an accelerator for business.
Technology will be at the core of the restaurant experience both for the customer experience and for tracking cost. This will lead to the development of new concepts and more innovation in the industry and contribute to the emergence of an ever more individualized offer.
#4 - Social responsibility is a moral and an economic obligation.
The impact of Social Responsibility has become a way of living and thinking specially with COVID-19. It is critical for governments but even more so for corporations to become more sustainable: “not just green, but real sustainable business models”.
#5 - Develop more responsive and resilient business models.
As the number of customers steadily continues to decline and more restaurant concepts continues to emerge; this will be accompanied by an increased in response to a disproportional customer flows in some areas. " Think of Wynwood and Coconut Grove in Miami for example in which Wynwood has taken all the basis of customer leaving areas such as the Grove mere empty scrapping for customers to visit".
#6 - Manage talents actively.
The days of long-lasting employee retention as well as passive, hierarchical management styles are definitely gone. “Attracting, developing and keeping the right talent into and within the hospitality industry remains a core challenge.”