Thank you to the panel of experts from Planday, Tenzo, Lightspeed, Institute of Hospitality, HIT Training and Falcon.io who joined us to provide actionable steps for hospitality business to take right now.

1. COVID-19:
Brave the storm
and navigate
the high seas
HOSPITALITY WEBINAR
Webinar in partnership with
Tenzo, Institute of Hospitality, Hit
Training, Lightspeed and Falcon.

2. Christian
Brøndum
CEO, Planday (Moderator)

3. DEPTH OF DISRUPTION LENGTH OF DISRUPTION SHAPE OF RECOVERY
How deep will the
disruption be and how
much will it cost us
short term?
How long will it take
before the restrictions
are removed partly
and fully?
Will our
business
recover quickly
or slowly?
We are facing 3 unknowns

4. What will
happen
today.
AGENDA 15:05 - 15:30:
The current picture
Speakers:
Peter Ducker,
CEO, Institute of Hospitality
Christian Mouysset,
CEO, Tenzo
15:30 - 16:00:
Supporting your
employees, optimising
your systems and trying
smart marketing tactics
in a time of crisis
Speakers:
Jill Whittaker,
Managing Director, HIT Training
Adrian Valeriano,
Senior VP EMEA, Lightspeed
Dino Kuckovic
Director of Community, Falcon.io
16:00 - 16:30:
Open questions
An interactive Q&A session
dedicated to resolving your
current and future issues.
Session moderated by
Christian Brøndum,
CEO Planday

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. Christian Brøndum
CEO, Planday (Moderator)
Peter Ducker
CEO, Institute of Hospitality
Christian Mouysset
CEO, Tenzo
MEET THE SPEAKERS: PART I

7. Peter
Ducker
LIVE NOW:
CEO, Institute of Hospitality

8. Christian
Mouysset
LIVE NOW:
CEO, Tenzo

9. Agenda
How COVID-19 has impacted the restaurant industry
How are the consumers reacting
What the recovery looks like

10. Sales growth in the runup to COVID-19

12. Agenda
How COVID-19 has impacted the restaurant industry
How are the consumers reacting
What the recovery looks like

13. Supermarkets in the UK typically cater
for 50-60% of meals, now over 95%
Customers turning to supermarkets & deliveries

14. How can restaurants react in the short term?
● Furlough staff
● Business rate reduction & grants
● CBILS
Adapt the
business
model
Tap into
government
funding
Community
engagement
● Delivery focus
● New product bundles
● Move into retail
● Adjustment to pricing policy
● Provide F&B services for essential workers
● Fundraising
● Volunteering initiatives

15. Agenda
How COVID-19 has impacted the restaurant industry
How are the consumers reacting
What the recovery looks like

16. 16
Looking to China to see what the recovery looks like
9 weeks on, 35% of stores remain closed

17. Going back to
normal will
take time
Delivery bump
will somewhat
persist
Stronger
brands mean
higher sales
1.
3.
2.
➔ Even after lockdown is lifted, customers seem
hesitant to go out to eat
➔ Sales recovery somewhat slow, with measurable
revenue decreases likely to last for months
➔ As customers tend to stay at home, they continue to
order food via delivery offerings
➔ Alibaba is hiring former waiters as drivers to meet
increased delivery demand, even beyond lockdown time
➔ Large, recognizable brands see speedy recovery with
sales back at 70% of pre-COVID levels
➔ Small businesses require deliberate (communication)
strategy to quickly win back consumers
Main lessons on retail & hospitality recovery in China

18. 18
Factors that will likely need to be considered:
● New regulations to abide to in order to re-open (table distancing, staff hygiene rules, outdoor seating only…)
● Only some people will be allowed out initially (younger people, ones that have built up immunity...)
● Regions / cities might be allowed to re-open at different time
The broad decisions that you are likely needing to make:
● What locations & when?
○ Identifying high performing locations
○ Looking into which ones are well set up for the post COVID world
● How are you going to forecast demand and plan against it?
○ Staffing levels at minimums vs. more
○ How much food to order
○ How much to prep
● How much will you change your offering & operational model?
○ Changed menu due to supply chain disruption
○ Change channels e.g., more delivery
○ Changed table layout
○ Changed staff training
○ Other operational changes e.g., staff wear masks
How do restaurants come back online?

19. 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

20. Jill Whittaker,
Managing Director, HIT
Training
Adrian Valeriano,
Senior VP EMEA, Lightspeed
Dino Kuckovic,
Director of Community,
Falcon.io
MEET THE SPEAKERS: PART II

21. Jill
Whittaker
LIVE NOW:
Managing Director, HIT Training

22. Stepping up
Care
Do as you
would be
done by
Engage
Practise
humility
Know your numbers
Be ‘can do’
Do the
right thing
Trust
Be
honest

23. Adrian
Valeriano
LIVE NOW:
Senior VP EMEA, Lightspeed

24. Your slides here

25. Dino
Kuckovic
LIVE NOW:
Director of Community, Falcon.io

27. Source: Facebook “Taking on Covid” March 2020 Report

28. Back to Basics:
1. Optimize online
presence
2. Fill out profiles
3. Google business?
4. Improve SEO/UX
Provide an Alternative
Customer Experience:
1. Optimize or
reprioritize channel
and content mix
2. Behind the scenes
3. COVID impact
4. Go live
5. New audiences
6. Find partnerships
7. Discounts
8. Market gift cards
9. Video campaigns
Ads & Sustaining Short-
Term Sales:
1. Poll ads
2. Spend smarter
3. Consideration
campaign
4. Conversion
campaigns
5. Retarget guests

29. 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

30. Q&A session
ASK AWAY

31. Thank you
IT’S A WRAP