What’s Next for the Bar & Restaurant Industry?

Bar Business Magazine recently sat down with ECRM to chat about the current state of the industry as it pertains to bars and restaurants opening back up for business.

We talked about some best practices bars and restaurants can deploy in order to provide a safe operation for guests while at the same time maximizing revenue opportunities.

Other key takeaways from the interview include:

‘Next-Step’ Challenges

It’s HOW we open that’s key. Paying close attention to local regulations, and most importantly, the safety of staff and customers, is critical.

Three Waves of Customers

Bar expert and host of TV show Bar Rescue Jon Taffer pointed out that there are three waves of customers that will be coming back to bars and restaurants.

The Importance of Messaging

As you’re opening up, a big part of making people feel safer is leveraging your communication platforms, and so your social media channels and website should be buzzing with content aimed at making guests feel comfortable.

Flexible Barriers/Fixturesbarrel barrier

Barriers are huge right now, whether they are Plexiglas or other plastic material to block off or separate eating areas.

Get in Touch with Touchless

The fewer contact points your customers have to make in their journey through your restaurant, the better.

Bottom Line: It’s All About Managing Expectations

Overall, the most important thing is to be proactive in managing the expectations of your guests. The rules are different, service may be a bit slower, you may have to place time limits on tables to ensure enough turns.

Watch the video above to learn more about how your bar or restaurant can set itself up for success in the age of COVID-19, or listen to it as a podcast.

Be sure to check out ECRM’s The On-Premises Adult Beverage Program, which will be held virtually on August 26 and 27. Wine, beer, spirit, pre-made cocktail/mixer producers, non-alcoholic beverages, importers, distributors, and exporters will present products to an audience of on-premise buyers (restaurants, hotels, resorts/parks, cruise lines, and airlines), as well as distributors and importers.