One of your regulars walks into the restaurant. After placing themselves on a virtual waitlist at their apartment, they drive over knowing that the host will seat them upon arrival. As soon as they sit down, they read a card on the table that states, ‘Scan this image for access to our digital menu.’ Once they scan the QR code on their mobile phone, they are able to view the full menu, place an order where they add a dairy allergy note for the chef, and pay for the meal at the click of a button, all without interacting with a server or touching a physical menu. As soon as they’re done with their food and drink, they stand up and walk out. 

From there, your restaurant can seat new people off your waitlist, adding an extra turn (and more revenue) while your restaurant is operating at 50-percent capacity. This guest’s experience was fully contactless from beginning to end — giving them few opportunities to fear that they will be exposed to a virus or bug while at your property.

Next weekend, this same guest wants to have a lazy Friday night in and decides to order delivery from your restaurant. Since you already have data on their allergy preferences, the menu they view on their phone has no menu items with dairy. This highly personalized experience can happen inside and outside the dining room — all powered by guest data. With contactless ordering, payments, delivery and more, operators can highly personalize the guest experience whether in-service or online

https://modernrestaurantmanagement.com/adapting-post-covid-whats-changing-for-restaurants/

RECOMMENDED READINGS:

https://www.hospitalitynet.org/news/4098762.html

https://www.hospitalitynet.org/news/4098716.html

https://www.hospitalitynet.org/opinion/4098702.html

https://hospitalitytech.com/restaurant-business-model-changes-post-covid-19-world

SECTION A- CASE STUDY ASSIGNMENT

You are the Food and Beverage Manager at a 5-star hotel which has a full-service restaurant, casual dining restaurant and Bar. Answer the following questions based on the scenario above:

1.According to the above article, COVID-19 related regulations will change the business model of restaurants and the way in which restaurants will operate. 

Research and discuss the changes in the Food and Beverage department under each heading below:

1.1.Employee training & employment

1.2.Cleanliness 

1.3.Health & Safety Procedures

1.4.Restaurant design Changes

1.5.Social distance          (25)

2. With reference to the article above, discuss 5 operational challenges that you foresee occurring within the Food and Beverage Department.                      (25 marks)

3. Choose 1 operational challenge that you have outlined in Question 3 and based on your experience, recommend solutions to overcome this challenge.         (10 marks)