{"id":2487,"date":"2020-07-03T11:17:00","date_gmt":"2020-07-03T11:17:00","guid":{"rendered":"https:\/\/brandportunity.com\/?p=2487"},"modified":"2024-02-01T12:45:09","modified_gmt":"2024-02-01T12:45:09","slug":"dining-out-post-corona","status":"publish","type":"post","link":"https:\/\/brandportunity.com\/ar\/dining-out-post-corona\/","title":{"rendered":"Dining Out Post-Corona"},"content":{"rendered":"
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Restaurants across the world are closed until further notice. This has left endless entrepreneurs, foodpreneurs and restauranteurs considering their next steps with caution and considered guidance. Three expert speakers came together to present a webinar to discuss many vital topics relating to reshaping the foodservice industry during and post-pandemic<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Christian Salloum the authority on food and beverage from <\/span>BrandPortunity<\/span><\/a>, Kirsten Westholter who specialises in process, and Khaled Reda, an expert in people in the industry all took part in an exciting webinar that discussed the challenges of opening restaurants again post-pandemic. The webinar started with Christian\u2019s icebreaker \u201cfor the best of tomorrow\u2019s business, you need to think and react differently aiming to create great opportunities\u201d.<\/span><\/p>

“Recently, I was honoured to speak at the live webinar ‘Dining Out Post COVID-19’ and discuss how entrepreneurs, foodpreneurs, restauranteurs and hospitality professionals discussed many vital topics relating to reshaping the foodservice industry during and post-pandemic. I was able to highlight the importance of the BrandPortunity <\/span>FOOD<\/span><\/a> strategy in the course of the discussion”.<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Fleeting:<\/b> Accept and absorb the pandemic and start to plan. Strength, motivation and possessing an empowered attitude is essential for driving positive energy into the ‘new’ future.\u00a0<\/span><\/p>

Observe:<\/b> During the observation phase, restauranteurs should start questioning themselves about changes necessary in the future. It is imperative to find answers to the what, how, why and who questions, and most importantly, how to manage cash flow without jeopardising on the quality of products they serve.\u00a0<\/span><\/p>

Operate:<\/b> When business returns, adaptation is required so that companies can find their ‘new’ normal and develop guidelines for cashless payments, digital or sanitary menus and QR codes thus creating trust with customers by offering a safe environment.\u00a0<\/span><\/p>

Develop:<\/b> Businesses will need to continue to develop and evolve and offer thoughtful designs that empathetically reflect the changes that COVID-19 has dictated. Business expansion opportunities will need to be reviewed to ensure healthy business development, market share and profit growth.\u00a0<\/span><\/p>

“We discussed the many elements of the COVID-19 pandemic and how restaurants will need to start opening as part of our ‘new normal’. Not only were guidelines examined at length, we also talked through other topics relating to processes, people and supply chains”.<\/span><\/p>

The food and beverage sector has always been very vibrant and entertaining; the responses and changes to the pandemic crisis have happened incredibly fast. Customer engagement and reaction has played an enormous part in this; they are excited to try new products and are curious about new experiences and trying new tastes and flavours.\u00a0<\/span><\/p>

Christian led the dialogue on the restaurants of the future. His findings for debate included the following points which relate to the restauranteur and customer journeys:<\/span><\/p>