Introduction
With the COVID-19 pandemic bringing the world’s economy to a standstill, the food industry is one of the worst-hit. With norms for social distancing, sanitation and hygiene, it is very difficult to operate in the restaurant industry. What is important is that the restaurant industry is connected to other businesses and industries.
The huge chain of vendors, suppliers, services, etc. means that the inter-dependent nature of the industry is at stake. With more and more people losing their jobs and incomes, sustainability is becoming a major issue.
In this article, we look at five ways to create a sustainable restaurant business in the aftermath of the pandemic. If you or someone you know owns a restaurant business, help them by sharing this article with them.
5 Ways to create a Sustainable Restaurant Business post-COVID-19: The List
- Recycling the leftover food-
Leftover food is something, which has plagued the industry and contributed to billions of dollars in wastages. However, it is high time, restaurant owners look to take up recycling on a massive level. Recycling is not only going to help in food reduction but also help in other ways.
There are many credible solutions for food waste in the industry. By recycling the food, you can help in creating eco-friendly fertilizer, which can be used as compost to help in food grain production. This is a responsible and ethical approach to the food industry.
- Buy from local farmers and produce-
At a time when the global economy is heading for its worst contraction, all of us need to look after our local communities. We all know that buying in bulk from supermarkets helps in creating profit margins, but right now, we need to look after our community.
This means buying from local farmers and markets and helping them with their sales. This will allow them to sustain themselves economically as well as provide for their families. If the community starts thriving, it will have a cascading effect on the economy of the local region.
- Go small and cut down on expenditures-
Before the pandemic, you might be running a 50-seater restaurant. However, with so many restrictions in place, it does not make sense to spend on so much electricity, power and staff. This means you can go small until things get better.
Every restaurant owner should look to cut down on his expenditure in every way possible. This means saving on rent, electricity, licenses, commissions and other overheads. By doing so, you will ensure that your restaurant stays afloat and survives the tough times.
- Start food deliveries and takeaways-
If you have not yet explored online food delivery and the takeaway model, you should start immediately. People feel safer when eating from the comfort of their homes. This will also allow you to increase your market and reach different parts of the city.
You can tie up with an aggregator platform, or use social media and other digital platforms to create the right kind of buzz. Food delivery is a great way to increase your branding and get more exposure for your restaurant business.
- Plan to give back to the community-
Food is a great way to bring happiness and love. It is also something, which improves bonding and unity. It is important that in these trying times, your restaurant emerges as a symbol of hope and happiness for the community.
In order to fulfill this, you can have food drives, which can be carried out on the weekends. You can also employ more members from the local community as delivery boys to ramp up your online food delivery business.
Conclusion
The restaurant industry needs to streamline its operations, cut down on excesses and use data to make informed decisions. Sustainability is not only responsible but also can be very beneficial in terms of finances for your business. Can you think of some other ways to improve sustainability in the restaurant industry? Let us know in the comments below.
