Customer‘s safety is the future trend of the foodservice and hospitality industry

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Janet Zuccarini: -Outdoor seating is a safe option for restaurant customers during the pandemic -At the beginning of the pandemic, our restaurant got zero business so we didn’t know what we could do. We were trying to sell toilet paper at first, and then we got organized and we are selling meal kits. -The restaurant should sell the experience not just food -Marketing strategy difference between US and Canada: Restaurants taking advantage of the climate in Los Angeles so they can set up outdoor seating. outdoor space in LA gets 100% occupancy. But in Toronto, we have to wait till April to see the outdoor opportunity. Currently we have only 25% of INDOOR occupancy. -The thing we would do differently after the pandemic is to add a rooftop in our Toronto restaurant for outdoor seating. Brenda O’Reilly: -Seafood doesn’t travel so well, so seafood restaurants might suffer from getting take-out orders Donna Dooher: -59% increase on average checks in 2020 . Increased from $27 to $49 per check P atrick Kriss: -I didn’t pay attention to the average checks. The increase of average check may be from the delivery fee or taxes. I mostly focused on the order volume. We got less orders on Tuesday and most at Saturday night Donna Dooher: -People will still go back to dine at the restaurants as restaurant connects people. Patrick Saurette: -I agree. For now people ordering deliveries leave reviews that’s so warm Brenda O’Reilly: -Tricks to advertise: Same recipe but different names on the menu Damon Horn: -People stick with what they are familiar with - During the pandemic the menu items will be more family style David Hopkins: - food cost takes up 30% of menu price. If the food cost is $4, menu price should X3 - Post pandemic third-party delivery will increase . Doing third-party delivery is still profitable but not using the pre-pandemic model - Don’t take it for granted that the hotel and restaurant will be back to normal as before. We need to embrace new things - Taking care of the guest is not just sanitization, but how you deliver - I know there’s a restaurant increased the price by 20% more than that of before the pandemic without the customer blinking their eyes. People will pay 20% more to excellent customer service than a mediocre one. John Lettieri: - Change the things to sell at ghost kitchen. Like delivering waffle batter to the door. L yn Little: - Marketing and promotion raise awareness for Ghost kitchen - Different businesses operate together in one location in the future Oren Borovitch: - Just like restaurants nee d to locate at good corners, ghost kitchen needs to be on the right screen and the right corner. - Depending on what concept the business wants to operate. How much take out percentage they want to do or just simply purely take out business. -There’s one restaurant opened up a dining area particularly for preparing for takeouts - Building your own brands is difficult but when you have the existing brand that might be easier. -Great photos takes a big part -you need to know where your customer locates in the area - When you use good package, good package means good reviews, which means more orders -Driver training is important - Staff training is important because you don’t want the customer to see there are some missing dressing or floppy burger in the package. We spent a lot of time doing the training on technology like how to operate the system. But the company tries to remove the complexity out for the employees like operating the delivery system, and let them to do what they can do best like just preparing food -People like to try the other people’s or their friend’s food so we’re trying to work on the community impact A ndy Wiederhom: - Delivery percentage increased from 35% to 85% because of the indoor dining does not exist, but after the pandemic delivery will not go away - When you do the online delivery service you need to be on all the platforms and then you should redirect your customers to your own delivery app to save the operators cost to get people loyal to your business Bruce Schroder: - If your door locked for 20 minutes you might be missing the best part of the day, same as the system break down in digital world -You need to know where your customers order from and where they spend their money on. S ylvain Charlebois: - You can’t imagine how many people are gardening, so they are more knowledgeable than before. When you communicate with them you need to be careful delivering the nutrition facts of your food V ince Sgabellone: - Younger people will come out first to enjoy the restaurant while older people will wait till the Covid get completely cleared A ndrea Johnson: - The online reviews are shifting from quantity to quality. People are finding like-minded people Dan Gunam: - When people received their food, they didn’t expect the way of delivery or packaging, so they would take pictures and post to social media - Personalization is important Robert Cifarelli: - Creating emotional bond with consumers making them want to order again - Sometimes it’s too late to discover the mistakes and fix them when doing delivery M ichelle Tham: - People tend to drink more on slow days P hilman George: - Great photos would increase your opportunity. - Seafood’s time lasting matters, like how would it taste after 30 or 40 mins - Simplifying consumers' cooking process. We are the batter experts so we just need you to take it out from fridge and put it in the fryer