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COVID-19: Staying
afloat until you
find solid ground
HOSPITALITY WEBINAR PART II
Webinar in partnership with
Tenzo, TopSource, Truffle Hunting,
Morso and YO! Sushi.
Kevin Ryan
UK Partnerships Manager,
Planday (Moderator)
DEPTH OF DISRUPTION LENGTH OF DISRUPTION SHAPE OF RECOVERY
Operators are starting
to shift their focus from
managing cash flow to
re-opening.
We have received
guidelines and timelines
for re-opening, provided
the virus is kept under
control.
When sites re-open,
what restrictions will
we have to adhere
to?
We are STILL facing 3 unknowns…
but the picture is becoming a little clearer
What will
happen
today.
AGENDA 15:05 - 15:25
Module 1: The current
and near future picture
Speakers:
Christian Mouysset,
CEO, Tenzo
16:00 - 16:30
Open questions
An interactive Q&A session
dedicated to resolving your
current and future issues
Session moderated by
Kevin Ryan, UK Partnerships
Director at Planday
15:25 - 16:00
Module 2: What can
you do now to prepare
for the uncertain future
– using micro-solutions
to optimise your
systems, processes and
people
Speakers:
Guil Hastings,
Co-Founder, TopSource
James McLean,
Consultant, Truffle Hunting
Barak Peled, Co-Founder and
Commercial Director, Morso
Alyson Hancock,
HR Director, YO! Sushi
Use
Sli.do for
the Q&A
1. Go to www.sli.do
2. Enter the event code:
#UNITEDWESTAND to
join the conversation
3. Start asking questions
HOW TO
Kevin Ryan
UK Partnerships Manager, Planday
(Moderator)
Christian Mouysset
CEO, Tenzo
MEET THE SPEAKERS: PART I
Christian
Mouysset
LIVE NOW:
CEO, Tenzo
Agenda
The restaurant industry is slowly re-opening
What happens next?
Actions that restaurateurs can take now
Restaurants have started reopening
A number of brands have announced reopening plans
● Reopening 15 by 13 May & 30 by 20 May
● Total of 1,300 locations over UK & Ireland
● Ability to order from Deliveroo & UberEats
● Reopened 50 locations, 20 more/week
● Plan to reopen all 500 locations in June
● Open for drive-thru and for delivery
from Deliveroo & JustEat
● Reopened 7 locations by 28 April
● Total of 392 locations over UK
● Ability to order from Deliveroo
● Reopened 33 locations by 3 May
● Total of 2,467 locations over UK & Ireland
● Open for drive-thru for delivery from
Deliveroo & UberEats
● Reopened 30 locations
● Total of 530 locations in the UK
● Open for take-away & delivery from
Deliveroo, UberEats & JustEat
● Reopened 11 locations on April 16 with
100 by first week of May
● Plan to reopen all 900 locations in June
● Open for drive-thru and for delivery from
Deliveroo, UberEats & JustEat
Agenda
The restaurant industry is slowly re-opening
What happens next?
Actions that restaurateurs can take now
China’s recovery in the food & grocery market
Diversifying channels away from eating in
Source: BCG Consumer Sentiment Survey
Trends coming out from China
Opportunity for tasty, convenient and nutritious DIY home meals
● 69% of Chinese consumers are spending more on in-home food and 49%
are spending less on eating out (Mintel)
● With more people working from home, 40% of that segment are now
cooking dinner from scratch, compared to just 26% pre-COVID-19
(Streetbees)
Demand for visibility on product sourcing and safety
Health and foods supporting wellness and immunity are priority
● Health and wellness rank high for 75% of consumers in China today (Ipsos)
Seniors are catching on to online buying / ordering delivery
● More Chinese elderly have discovered how quick, easy and convenient
shopping can be with apps and social media
1.
2.
3.
4.
Agenda
The restaurant industry is slowly re-opening
What happens next?
Actions that restaurateurs can take now
What this means for you?
● Delivery
● Click & collect
● Curbside pickup
● DIY home meals
● Healthy meal options
● Streamline the menu to keep it simple to understand
● Look at the data to keep only best sellers on the menu
● Make sure you price items to make enough margin
post delivery charges
● Explain at each every occasion what you are doing to
ensure the safety of your team and customers
Think about your
channels
Think about your menu
Communicate with
customers on safety of
products
1.
2.
3.
Use
Sli.do for
the Q&A
1. Go to www.sli.do
2. Enter the event code:
#UNITEDWESTAND to
join the conversation
3. Start asking questions
HOW TO
Guil Hastings,
Co-Founder, TopSource
James McLean,
Consultant, Truffle Hunting;
Operator, The Crown at Bray
Barak Peled,
Co-Founder and
Commercial Director, Morso
MEET THE SPEAKERS: PART II
Alyson Hancock,
HR Director, YO! Sushi
Guil
Hastings
LIVE NOW:
Co-Founder, TopSource
Furlough:
Challenges yet to come!
Flexibility is not your friend
● Government has extended furlough and indicated that new flexibility will be
added to the programme. This is good news for workers and businesses.
● But…calculations will likely become much more complex. This will become
an issue as leisure business move to open.
● Furlough for one day, one shift, one week…targeting teams on/off…
● Key: ensure that you have all of your historic and forward labour data well
recorded
● Calculations should be consistent and defensible
● Ensure your payroll provider/system is supporting you
TAKE AWAY 1
● During furlough, your employees continue to accrue holiday.
● Be careful that, upon their return, you do not have a sudden dislocation of
staff availability along with a cash cost for holiday hours.
● Key: communicate working terms with your teams, be aware of the law, and
carefully consider your scheduling to manage holidays taken by your teams.
● Other considerations: tronc calculations, minimum wage calculations, hours
worked may impact furlough entitlement
TAKE AWAY 2
Getting people back to work will include new issues
Hidden costs yet to come
● Furlough payments are a grant to the company, not a benefit to the
employees.
● Furlough payments are, therefore, taxed as income to businesses.
● Beware of this liability as you move forward.
● Key: get your finance and accounting organized to maximise short-term
losses to offset this income. But as you move forward, balance the
benefits of furlough with the eventual tax bill.
TAKE AWAY 3
Summary:
Keep complete and detailed records to avoid HMRC
drama and employee confusion
Be aware of the labour rules around furlough and
bringing your teams back.
Remember that HMRC will tax your furlough grants
1
2
3
James
McLean
LIVE NOW:
Consultant, Truffle Hunting;
Operator, The Crown at Bray
Revenue
Revenue Streams Aggregate Integrate Engagement Creating Events
Economics
Sustainability Tipping Point Financial Forecast Cash Flow Break Even Point
Analysis
Information Flow Integrate systems Empower your Team Drive Profitability
& Efficiency
Barak
Peled
LIVE NOW:
Co-Founder and Commercial
Director, Morso
At Morso, we have been following global
news and preparing for lockdown since
mid-february. The early assessment
ensured that when the lockdown was
announced we were prepared.
We have taken many actions, all add up
to the fact we now have a sustainable
business capable of sustaining even a
prolonged lockdown scenario.
Our key action points:
Preserve cash
Protect staff
Communicate with community & stakeholders
1
2
3
● Used Planday to talk to our team regularly
while they are on furlough which helped a
lot in keeping everybody informed
● Launched our own website ordering
platform and added home essentials from
hand soap and toilet paper to pasta and
tomato sauce to it
● Made thousands of phone calls, sent emails
and dropped flyers locally to let our
neighbours know that we’re opened and
available to help
What we did:
● Donated hundreds of meals to the local
hospital
● Negotiated prolonged pay terms with all
our suppliers
● Communicated with our investors and
shareholders to keep them on board
● Increased our online marketing budget
What we did:
● Sold 'reopening' vouchers on a crowdfund
campaign (on-going campaign)
● Updated our web-shop items regularly
based on our community needs and
requirements
● Gained access to all government support
What we did:
Alyson
Hancock
LIVE NOW:
HR Director, YO! Sushi
What you can do NOW
to educate, inform and
involve?
Conduct an internal ‘temperature check’ to speak to a wide variety of your Team
Get your Teams involved in reopening plans
Speak to your e-Learning provider – what new modules are they releasing to support?
Schedule refresh training for the downtime
Share online resources with your Teams
Set up new courses such as HIT’s Infection Control Officer training so they are ready to go
Work alongside Ops to input into
redesigning workspaces
This will heavily influence your strategic manpower planning
Have you got a one size fits all model? Put the time in now and plan for phases –
takeaway / dine in
Prioritise kitchen design to distance workspaces – does it mean a menu redesign?
Cost out and order things such as portable sneeze screens, additional equipment
Make sure you think about the pot wash areas
and walk in fridges
Produce your Working Safety Guide
Take advantage of the multitude of great resources available – such
as the Government Guidance and tailor it
Involve Team in your Risk Assessment – get buy in from the get go
Produce your Working Safety Guide
Prep dummy rotas – think creatively!
Team not travelling at peak times
Have you got a Cycle to Work scheme?
Have Team A and Team B for example, so you are minimising the contact between
different employees
Ensure Team do not travel in uniform and source professional laundry services now
Secure any new PPE through procurement channels and design training
Stagger start and finish times so one person can get changed in the staff
room at a time and breaks are not at the same time
Use
Sli.do for
the Q&A
1. Go to www.sli.do
2. Enter the event code:
#UNITEDWESTAND to
join the conversation
3. Start asking questions
HOW TO
Q&A session
ASK AWAY
Thank you
IT’S A WRAP

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'Covid 19 staying afloat until you find solid ground' - uk hospitality webinar part ii (1)

  • 1. COVID-19: Staying afloat until you find solid ground HOSPITALITY WEBINAR PART II Webinar in partnership with Tenzo, TopSource, Truffle Hunting, Morso and YO! Sushi.
  • 2. Kevin Ryan UK Partnerships Manager, Planday (Moderator)
  • 3. DEPTH OF DISRUPTION LENGTH OF DISRUPTION SHAPE OF RECOVERY Operators are starting to shift their focus from managing cash flow to re-opening. We have received guidelines and timelines for re-opening, provided the virus is kept under control. When sites re-open, what restrictions will we have to adhere to? We are STILL facing 3 unknowns… but the picture is becoming a little clearer
  • 4. What will happen today. AGENDA 15:05 - 15:25 Module 1: The current and near future picture Speakers: Christian Mouysset, CEO, Tenzo 16:00 - 16:30 Open questions An interactive Q&A session dedicated to resolving your current and future issues Session moderated by Kevin Ryan, UK Partnerships Director at Planday 15:25 - 16:00 Module 2: What can you do now to prepare for the uncertain future – using micro-solutions to optimise your systems, processes and people Speakers: Guil Hastings, Co-Founder, TopSource James McLean, Consultant, Truffle Hunting Barak Peled, Co-Founder and Commercial Director, Morso Alyson Hancock, HR Director, YO! Sushi
  • 5. Use Sli.do for the Q&A 1. Go to www.sli.do 2. Enter the event code: #UNITEDWESTAND to join the conversation 3. Start asking questions HOW TO
  • 6. Kevin Ryan UK Partnerships Manager, Planday (Moderator) Christian Mouysset CEO, Tenzo MEET THE SPEAKERS: PART I
  • 8. Agenda The restaurant industry is slowly re-opening What happens next? Actions that restaurateurs can take now
  • 10. A number of brands have announced reopening plans ● Reopening 15 by 13 May & 30 by 20 May ● Total of 1,300 locations over UK & Ireland ● Ability to order from Deliveroo & UberEats ● Reopened 50 locations, 20 more/week ● Plan to reopen all 500 locations in June ● Open for drive-thru and for delivery from Deliveroo & JustEat ● Reopened 7 locations by 28 April ● Total of 392 locations over UK ● Ability to order from Deliveroo ● Reopened 33 locations by 3 May ● Total of 2,467 locations over UK & Ireland ● Open for drive-thru for delivery from Deliveroo & UberEats ● Reopened 30 locations ● Total of 530 locations in the UK ● Open for take-away & delivery from Deliveroo, UberEats & JustEat ● Reopened 11 locations on April 16 with 100 by first week of May ● Plan to reopen all 900 locations in June ● Open for drive-thru and for delivery from Deliveroo, UberEats & JustEat
  • 11. Agenda The restaurant industry is slowly re-opening What happens next? Actions that restaurateurs can take now
  • 12. China’s recovery in the food & grocery market
  • 13. Diversifying channels away from eating in Source: BCG Consumer Sentiment Survey
  • 14. Trends coming out from China Opportunity for tasty, convenient and nutritious DIY home meals ● 69% of Chinese consumers are spending more on in-home food and 49% are spending less on eating out (Mintel) ● With more people working from home, 40% of that segment are now cooking dinner from scratch, compared to just 26% pre-COVID-19 (Streetbees) Demand for visibility on product sourcing and safety Health and foods supporting wellness and immunity are priority ● Health and wellness rank high for 75% of consumers in China today (Ipsos) Seniors are catching on to online buying / ordering delivery ● More Chinese elderly have discovered how quick, easy and convenient shopping can be with apps and social media 1. 2. 3. 4.
  • 15. Agenda The restaurant industry is slowly re-opening What happens next? Actions that restaurateurs can take now
  • 16. What this means for you? ● Delivery ● Click & collect ● Curbside pickup ● DIY home meals ● Healthy meal options ● Streamline the menu to keep it simple to understand ● Look at the data to keep only best sellers on the menu ● Make sure you price items to make enough margin post delivery charges ● Explain at each every occasion what you are doing to ensure the safety of your team and customers Think about your channels Think about your menu Communicate with customers on safety of products 1. 2. 3.
  • 17. Use Sli.do for the Q&A 1. Go to www.sli.do 2. Enter the event code: #UNITEDWESTAND to join the conversation 3. Start asking questions HOW TO
  • 18. Guil Hastings, Co-Founder, TopSource James McLean, Consultant, Truffle Hunting; Operator, The Crown at Bray Barak Peled, Co-Founder and Commercial Director, Morso MEET THE SPEAKERS: PART II Alyson Hancock, HR Director, YO! Sushi
  • 21. Flexibility is not your friend ● Government has extended furlough and indicated that new flexibility will be added to the programme. This is good news for workers and businesses. ● But…calculations will likely become much more complex. This will become an issue as leisure business move to open. ● Furlough for one day, one shift, one week…targeting teams on/off… ● Key: ensure that you have all of your historic and forward labour data well recorded ● Calculations should be consistent and defensible ● Ensure your payroll provider/system is supporting you TAKE AWAY 1
  • 22. ● During furlough, your employees continue to accrue holiday. ● Be careful that, upon their return, you do not have a sudden dislocation of staff availability along with a cash cost for holiday hours. ● Key: communicate working terms with your teams, be aware of the law, and carefully consider your scheduling to manage holidays taken by your teams. ● Other considerations: tronc calculations, minimum wage calculations, hours worked may impact furlough entitlement TAKE AWAY 2 Getting people back to work will include new issues
  • 23. Hidden costs yet to come ● Furlough payments are a grant to the company, not a benefit to the employees. ● Furlough payments are, therefore, taxed as income to businesses. ● Beware of this liability as you move forward. ● Key: get your finance and accounting organized to maximise short-term losses to offset this income. But as you move forward, balance the benefits of furlough with the eventual tax bill. TAKE AWAY 3
  • 24. Summary: Keep complete and detailed records to avoid HMRC drama and employee confusion Be aware of the labour rules around furlough and bringing your teams back. Remember that HMRC will tax your furlough grants 1 2 3
  • 25. James McLean LIVE NOW: Consultant, Truffle Hunting; Operator, The Crown at Bray
  • 26. Revenue Revenue Streams Aggregate Integrate Engagement Creating Events
  • 27. Economics Sustainability Tipping Point Financial Forecast Cash Flow Break Even Point
  • 28. Analysis Information Flow Integrate systems Empower your Team Drive Profitability & Efficiency
  • 29. Barak Peled LIVE NOW: Co-Founder and Commercial Director, Morso
  • 30. At Morso, we have been following global news and preparing for lockdown since mid-february. The early assessment ensured that when the lockdown was announced we were prepared. We have taken many actions, all add up to the fact we now have a sustainable business capable of sustaining even a prolonged lockdown scenario.
  • 31. Our key action points: Preserve cash Protect staff Communicate with community & stakeholders 1 2 3
  • 32. ● Used Planday to talk to our team regularly while they are on furlough which helped a lot in keeping everybody informed ● Launched our own website ordering platform and added home essentials from hand soap and toilet paper to pasta and tomato sauce to it ● Made thousands of phone calls, sent emails and dropped flyers locally to let our neighbours know that we’re opened and available to help What we did:
  • 33. ● Donated hundreds of meals to the local hospital ● Negotiated prolonged pay terms with all our suppliers ● Communicated with our investors and shareholders to keep them on board ● Increased our online marketing budget What we did:
  • 34. ● Sold 'reopening' vouchers on a crowdfund campaign (on-going campaign) ● Updated our web-shop items regularly based on our community needs and requirements ● Gained access to all government support What we did:
  • 36. What you can do NOW to educate, inform and involve? Conduct an internal ‘temperature check’ to speak to a wide variety of your Team Get your Teams involved in reopening plans Speak to your e-Learning provider – what new modules are they releasing to support? Schedule refresh training for the downtime Share online resources with your Teams Set up new courses such as HIT’s Infection Control Officer training so they are ready to go
  • 37. Work alongside Ops to input into redesigning workspaces This will heavily influence your strategic manpower planning Have you got a one size fits all model? Put the time in now and plan for phases – takeaway / dine in Prioritise kitchen design to distance workspaces – does it mean a menu redesign? Cost out and order things such as portable sneeze screens, additional equipment Make sure you think about the pot wash areas and walk in fridges
  • 38. Produce your Working Safety Guide Take advantage of the multitude of great resources available – such as the Government Guidance and tailor it Involve Team in your Risk Assessment – get buy in from the get go
  • 39. Produce your Working Safety Guide Prep dummy rotas – think creatively! Team not travelling at peak times Have you got a Cycle to Work scheme? Have Team A and Team B for example, so you are minimising the contact between different employees Ensure Team do not travel in uniform and source professional laundry services now Secure any new PPE through procurement channels and design training Stagger start and finish times so one person can get changed in the staff room at a time and breaks are not at the same time
  • 40. Use Sli.do for the Q&A 1. Go to www.sli.do 2. Enter the event code: #UNITEDWESTAND to join the conversation 3. Start asking questions HOW TO