Restaurant business after the COVID19 crisis

1. by
Post COVID 19
QSR sector
Smart Up Business - Project SurvivorsAPR 20 1
www.smartupbusiness.com
Dubai, UAE

2. Apr 20 Smart Up Business - Project Survivors 2
Customers expectations
from Quick Service Restaurants after COVID19 crisis
2
Extreme safety & hygiene measures
Fast service with limited
personal interaction
Variety of products with
consistency of quality
Healthy food
Strong community presence &
involvement
Detailed traceability for
production & supplies
Unquestionable transparency in
production, packing & supply chain
Educational marketing, tie ins &
bounce back promotions

3. Apr 20 Smart Up Business - Project Survivors 3
I. Extreme safety & hygiene measures
3
Restaurant
hygiene
Equipment
sanitation
Hygiene
audits
Proper
ventilation
Staff
hygiene
1. Equipment to be sanitized & regularly
checked using the appropriate tools &
cleaning solutions
2. Availability of reachable sanitizers for
customers
3. Increase & enforce personal hygiene
standards for working staff
4. Proper ventilation to avoid any
inappropriate smells
5. Hygiene regular audits by a 3rd party &
advertise audit rating in restaurant entrance
Safe & Clean Clean Acceptable Risky Hi Risk

4. II. Transparency in
production, packing
& supply chain
Smart Up Business -
Project Survivors Apr 20 44
• Open Kitchen policy
• Disclosure of main suppliers
• Usage of disposable tools whenever possible
• Production live videos

5. III. Detailed
traceability
for production
& supplies
Apr 20 Smart Up Business - Project Survivors 5
5
Raw products resources
Manufacturing
Packaging
Distribution
Restaurant preparation
Serving or delivering to customer
Waste Management

6. IV. Fast Service with
limited customer
interaction
6
• Simplified production & operation
• Adaptation of digital technology in
placing orders
• Expand drive thru service &
delivery service
• Ordering through mobile apps &
websites
• Usage of proper packaging &
delivery equipment
• Acceptance of all digital payment
medias

7. V. Healthy
food
• Availability of diet programs &
subscriptions
• Flexibility of condiments & tastes
• Educational health & diet
information
• No preservatives, artificial colors or
chemicals
• Products calories & nutritional facts

8. VI. Variety of products
with consistency of quality
• Menu engineering
• Serving different dayparts
• Low cost/ high value products
• Variety & flexibility
• Simplified operation based on
calibrated equipment
Smart Up Business -Project Survivors Apr 20 88

9. Mar-17 By Sherif Hanna -Smart Up Business 9
VII. Strong community presence & involvement
• Hand to mouth activities on the level of branches trading area as part of LSM calendar
• National level activities through neutral institutions

10. Apr 20 Smart Up Business - Project Survivors 1
0
VIII. Educational marketing, tie ins
& bounce back promotions
10
Website,
Mobile app,
Handouts,
Social media,
Sweepstakes
Brand story
Company
culture
Informationa
l messages
Data sheets
Community
activities &
PR
Effective
CRM
program• Clear & well communicated strong company culture
• Strong brand story that reflects brand values, culture &
customers benefits
• Informational messages & personalized customers
communication with tailored messages to each customers
group
• Availability o products data sheets & transparent
traceability
• Strong & honest community activity that is widely
advertised
• Effective CRM program that handles all comments on
personal basis (the case of Chipotle after E-coli
breakthrough

11. www.smartupbusiness.com