Prioritize safety, optimize menus: What restaurants can do to survive COVID-19 crisis | ABS-CBN
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Prioritize safety, optimize menus: What restaurants can do to survive COVID-19 crisis
Prioritize safety, optimize menus: What restaurants can do to survive COVID-19 crisis
ABS-CBN News
Published Apr 24, 2020 08:36 PM PHT
MANILA -- Restaurateurs in the Philippines need to prioritize the safety of their customers to be able to survive the effects of the COVID-19 crisis, according to two prominent figures in the industry.
MANILA -- Restaurateurs in the Philippines need to prioritize the safety of their customers to be able to survive the effects of the COVID-19 crisis, according to two prominent figures in the industry.
In a video conference by Asian Culinary Exchange and Metro.Style early this week, Eric Dee and Margarita Fores said it is important to regain the confidence of customers as most of them are expected to be afraid of the idea of dining out even after quarantines have been lifted.
In a video conference by Asian Culinary Exchange and Metro.Style early this week, Eric Dee and Margarita Fores said it is important to regain the confidence of customers as most of them are expected to be afraid of the idea of dining out even after quarantines have been lifted.
Fores, Asia's Best Female Chef in 2016 and owner of the Italian dining chain Cibo, said restaurant owners should use this time to think of strategies to be "a step ahead."
Fores, Asia's Best Female Chef in 2016 and owner of the Italian dining chain Cibo, said restaurant owners should use this time to think of strategies to be "a step ahead."
"We have to make them feel reassured and secure that we're doing the most that we can so we can make this a safe exercise for them to come and visit us again," she said.
"We have to make them feel reassured and secure that we're doing the most that we can so we can make this a safe exercise for them to come and visit us again," she said.
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"The market is wide, the competition is steep, so we need to call in those relationships [with our clients]. Build on them, reassure them, let them know that we are a step ahead," she added. "Because when the doors open, we can't be kind of still guessing what we're gonna do. We need to think about that now so when the doors do open we'll be ready and we'll be a step ahead."
"The market is wide, the competition is steep, so we need to call in those relationships [with our clients]. Build on them, reassure them, let them know that we are a step ahead," she added. "Because when the doors open, we can't be kind of still guessing what we're gonna do. We need to think about that now so when the doors do open we'll be ready and we'll be a step ahead."
Dee, the chief executive officer of Foodee Global Concepts which houses brands such as Tim Ho Wan and Hawker Chan, similarly called on restaurateurs to "exaggerate" hygiene and safety measures to be able to get the trust of customers.
Dee, the chief executive officer of Foodee Global Concepts which houses brands such as Tim Ho Wan and Hawker Chan, similarly called on restaurateurs to "exaggerate" hygiene and safety measures to be able to get the trust of customers.
"We're exploring UV lights, we're exploring UV rooms... We're also exploring pre-ordering so when you go to the restaurant, you will just sit down and your orders are already prepared," he said. "I think if diners really want to eat out and experience it, they might take the chance, but we have to be responsible enough to guarantee their safety."
"We're exploring UV lights, we're exploring UV rooms... We're also exploring pre-ordering so when you go to the restaurant, you will just sit down and your orders are already prepared," he said. "I think if diners really want to eat out and experience it, they might take the chance, but we have to be responsible enough to guarantee their safety."
Dee went on: "We have to go to the extremes -- we have been considering even allowing allowing access to our CCTV just so that they can have a visual on who prepares their food, where is it at the moment, who's touching it, or are they wearing gloves... This is the time for us to be louder than ever in our initiatives to be clean, to be hygienic, to be safe. Gone are the days na it's all about the food now. Your food might be good, but I don't know whether you're preparing it the proper way."
Dee went on: "We have to go to the extremes -- we have been considering even allowing allowing access to our CCTV just so that they can have a visual on who prepares their food, where is it at the moment, who's touching it, or are they wearing gloves... This is the time for us to be louder than ever in our initiatives to be clean, to be hygienic, to be safe. Gone are the days na it's all about the food now. Your food might be good, but I don't know whether you're preparing it the proper way."
"If we do it as a group, it's easier to gain their confidence back."
"If we do it as a group, it's easier to gain their confidence back."
MENU OPTIMIZATION
Dee also stressed the importance of optimizing menus as delivery and takeout have become the norm amid coronavirus-induced lockdowns across the country.
Dee also stressed the importance of optimizing menus as delivery and takeout have become the norm amid coronavirus-induced lockdowns across the country.
He noted, for instance, that insisting on delivering all dine-in items can cause a dip in food quality.
He noted, for instance, that insisting on delivering all dine-in items can cause a dip in food quality.
"You cannot take the menu and be like, 'okay, I'll deliver this.' Because no longer is it optimized for delivery. Some stuff cannot be delivered anymore, unless you can find a way," he said.
"You cannot take the menu and be like, 'okay, I'll deliver this.' Because no longer is it optimized for delivery. Some stuff cannot be delivered anymore, unless you can find a way," he said.
Fores agreed, saying they have to fine-tune their menu as "Italian food doesn't travel well."
Fores agreed, saying they have to fine-tune their menu as "Italian food doesn't travel well."
Another factors to consider, according to Dee, are delivery times as well as packaging and logistics costs.
Another factors to consider, according to Dee, are delivery times as well as packaging and logistics costs.
"It's now cheaper to eat inside the restaurant than have the food be delivered -- for the consumer and for the restaurant. Definitely, you have to look into cost as always, but more than the cost is menu optimization for delivery optimization," he explained.
"It's now cheaper to eat inside the restaurant than have the food be delivered -- for the consumer and for the restaurant. Definitely, you have to look into cost as always, but more than the cost is menu optimization for delivery optimization," he explained.
"Sounds like a mouthful, but it's optimizing your menu so that it fits the delivery optimization process wherein you don't do fried foods unless you make sure that you can get to them within 30 minutes. And that is the convenience factor. Currently with third-party logistics, we're getting an average of 45 minutes to one hour. That no longer is convenient. What I find convenient and who's been doing it ever since is McDonald's," he added.
"Sounds like a mouthful, but it's optimizing your menu so that it fits the delivery optimization process wherein you don't do fried foods unless you make sure that you can get to them within 30 minutes. And that is the convenience factor. Currently with third-party logistics, we're getting an average of 45 minutes to one hour. That no longer is convenient. What I find convenient and who's been doing it ever since is McDonald's," he added.
FINE DINING, CATERING TAKING A HUGE HIT
Dee and Fores also noticed how fine dining and catering have taken a huge hit amid the COVID-19 crisis, with dining in and large gatherings discouraged to curb the spread of the virus.
Dee and Fores also noticed how fine dining and catering have taken a huge hit amid the COVID-19 crisis, with dining in and large gatherings discouraged to curb the spread of the virus.
Fores, in particular, admitted she is scared to foresee what would happen to the catering industry in the coming months.
Fores, in particular, admitted she is scared to foresee what would happen to the catering industry in the coming months.
To address this, she said she has refocused her catering business to do home meal replacements.
To address this, she said she has refocused her catering business to do home meal replacements.
"I think for the moment, the way I see it, it's just home meal replacement of the dishes that we do, because people would probably hesitate to host events and celebrate in a big way. So we really need to be ready to have our food available on order to supply for these events at home in a more practical way without having to do the setup," she said.
"I think for the moment, the way I see it, it's just home meal replacement of the dishes that we do, because people would probably hesitate to host events and celebrate in a big way. So we really need to be ready to have our food available on order to supply for these events at home in a more practical way without having to do the setup," she said.
"Maybe the Filipino market will dispel what the normal trend would be because we really love to get together and celebrate," she hoped. "But for the moment, I think we need to be ready to just do home meal replacement for now."
"Maybe the Filipino market will dispel what the normal trend would be because we really love to get together and celebrate," she hoped. "But for the moment, I think we need to be ready to just do home meal replacement for now."
Dee, meanwhile, mentioned how some chefs have been using messaging services like WhatsApp to "firefight" the effects of COVID-19 on their fine dining establishments.
Dee, meanwhile, mentioned how some chefs have been using messaging services like WhatsApp to "firefight" the effects of COVID-19 on their fine dining establishments.
"It's very difficult for a fine dining setup. I mean we go to a fine dining restaurant because we like the service, we like the attention to detail, we like sitting down, and the white linens. It's not just really about the food, I think restaurants are in general a totality of service, ambience, and food. So when you take out the rest of the components and just focus on food, it would be a little more difficult to balance out everything," he said.
"It's very difficult for a fine dining setup. I mean we go to a fine dining restaurant because we like the service, we like the attention to detail, we like sitting down, and the white linens. It's not just really about the food, I think restaurants are in general a totality of service, ambience, and food. So when you take out the rest of the components and just focus on food, it would be a little more difficult to balance out everything," he said.
Dee added: "We've seen a lot of the fine dining home kits that they cook on their own. I've seen people going on WhatsApp calls for a chef's one-on-one with diners to kind of explain the food. I think at the current state, it's more firefighting, it's more on the fine dining restaurants trying to bring in streams of revenue to be able to pay for the staff."
Dee added: "We've seen a lot of the fine dining home kits that they cook on their own. I've seen people going on WhatsApp calls for a chef's one-on-one with diners to kind of explain the food. I think at the current state, it's more firefighting, it's more on the fine dining restaurants trying to bring in streams of revenue to be able to pay for the staff."
Despite this, Dee believes that what is happening is "not a long-term type of thing," saying that people "will still want to have that entertainment value" that dining at a restaurant can offer.
Despite this, Dee believes that what is happening is "not a long-term type of thing," saying that people "will still want to have that entertainment value" that dining at a restaurant can offer.
"It will take time. I think as restaurant [owners] we should be agile enough to adjust our SOPs with the current situation and be able to change our SOPs as new information arrives. We don't know much about the virus, we're still trying to figure out. So even in the restaurant as far as setup is concerned we're still trying to figure it out," he said.
"It will take time. I think as restaurant [owners] we should be agile enough to adjust our SOPs with the current situation and be able to change our SOPs as new information arrives. We don't know much about the virus, we're still trying to figure out. So even in the restaurant as far as setup is concerned we're still trying to figure it out," he said.
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