How Restaurant Operations Are Transforming

Like many industries, the restaurant industry has faced a difficult time adapting to the changes amidst a COVID-19 world. With approximately 15.6 million restaurant industry employees nationwide, it is predicted that there will be 1.6 million new restaurant jobs created by 2030. However, across California, reservations were down 70% within food service operations. Although this is not a good business trend, one thing is certain: people always need to eat! Now that restaurants have been transforming their business model and strategies to a more “Covid-Proof’ environment, it is crucial to adapt to these changes. Even Chipotle is now ranking as the top restaurant brand for health and safety compliance during COVID-19 along with their revenue jumping up to almost 8% from a year ago. Take a look below as we list our top 3 best practices that can make a restaurant go from surviving to thriving in today’s world.


    • The importance of sanitation cannot be understated during a Pandemic. In adherence to the CDC guidelines, it is important for customers to both feel safe and visually see safety precautions. This starts with allowing easy access to hand sanitizer in and around the facility. Expect this to be used by both customers and employees. Companies such as GOJO, the parent of Purell, have dedicated specific products for food service operations. Items to order include individual hand wipes, touch free sanitizer dispensers, as well as a customizable sanitation station.

Modernized Menu

    • A physical menu may be a staple of a traditional restaurant, however new measures may have influenced people to have a different outlook on this. Cha Cha’s, a Latin restaurant in Irvine, CA has resumed their outdoor dining experiences with no menus, instead asking guests to scan a bar-code on the table and looking at the menu on their phone (in the case no device is present, the waiter has provided a tablet for the guest for a digital menu).
    • Another attribute of many modern menus is working with a limited menu. Focusing on procurement orders based on items high in demand will allow a restaurant to bring in a steady profit. Customers are less likely to order something unfamiliar in this environment. This may mean either minimizing or eliminating any special items and sticking with food orders that will sell.

Expand Social Media Platform 

    • Though many restaurants already have their own Instagram or Facebook page, there is an increasing necessity for promoting a restaurant’s digital platform, as customers are less likely to notice physical advertisements. One app to highlight is HootSuite, an application with the ability to review company analytics, monitor trends, but its notable feature is to manage multiple social media platforms from one place. This convenience is especially important with being able to expand your digital footprint and ensure the restaurant is being publicized as much as possible.
    • Another application for a restaurant operator to use is DineTime, a reservation system app that allows for a restaurant owner to organize and communicate with guests. While outside customers may check wait times, view general information, DineTime also allows for guests to access a restaurant’s loyalty program (if they have one). This membership with a restaurant will increase the retention for guests to come back and dine again.



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