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How To Make Your Restaurant More Recession Proof

How To Make Your Restaurant More Recession Proof

​​If you are operating a restaurant and are concerned about the state of the economy and its effect on the business, there are a few things to make the restaurant more recession-proof. The restaurant can be recession-proof by identifying the risk factors that could negatively affect the business and taking proactive steps to address them. Risk factors can vary depending on the type of restaurant, but common considerations include the cost of ingredients, utility and rental costs, purchasing equipment, and staffing costs.

Premises dining has become one of the hottest trends in the industry; fifty-four percent of adults say purchasing takeout or delivery food is essential to their lives, including 72% of millennials and 66% of Gen Z adults. As consumers demand more from their dining experience, restaurants and other foodservice operators have been investing in technology to improve their customer's experience, including everything from ordering food from the table with a phone to tracking the order and getting it delivered to the door.







How can
                    a restaurant be recession-proof

How can a restaurant be recession-proof?

The answer to this lies in flexibility. Consumers today are more likely to eat at home, thanks to a tight schedule and increasing dining out costs. As a result, the restaurant industry is now trying to make itself more accessible and convenient by offering more options for delivery, takeout, and online ordering. This is an excellent opportunity for restaurants to make themselves recession-proof by offering flexible options for ordering and paying. Even if people are staying at home, this gives restaurants the flexibility to serve them.

  • Hiring the Right People

    Hiring the right people is essential to the success of any business, but it's especially critical in a service industry like hospitality. Choosing suitable candidates for an open position will make or break a company, and a wrong hire will cost a business both time and money and might even create a toxic work environment. Unfortunately, the industry still is running at an extreme shortage of help. While the restaurant and foodservice industry added back 1.7M jobs during 2021 for an end-of-year total of 14.5M employees, many restaurants remain severely understaffed, continuing to constrain industry growth in 2022 and beyond. Despite some gains, 7 in 10 operators across all major segments say their restaurant does not have enough employees to support customer demand, and most operators expect their labor challenges to continue through next year.

  • How to streamline and price your restaurant for a recession

    The best way to combat an economic downturn is to stay ahead of the curve. You can't stop an economic downturn, but you can ensure that your restaurant is prepared. The first step to streamlining your restaurant is examining the current profit and loss statement. From adjusting your menus to investing in technologies that save expenses, there are various ways you can ensure your restaurant is prepared. One of the best ways to fight a recession as a restaurateur is to be flexible with your pricing. During a recession, people are more likely to be cost-conscious when eating out. Therefore, it's essential that you have a diverse menu with a variety of price points to accommodate all types of consumers.

  • Improve automation and technology to lessen the workload

    Automation of the restaurant industry is a growing trend in the food service industry, and it is a widely used term in the hospitality industry as it refers to the use of technology in improving efficiency, reducing costs, and increasing productivity. Restaurant automation can involve a wide range of technologies, including POS systems, software for inventory management, order-ahead apps, and remote monitoring systems. The goal of every restaurant business is to maximize profits while serving the most customers and increasing efficiency is a surefire way to do this. Off-premises dining, also known as "eating out," is a large and growing part of the restaurant industry. Counter to the in-house dining experience, off-premise dining is a convenient and popular way for people to enjoy eating out. Over the past few years, there has been an explosion of technological advancements that have made this experience even better. Technological advances can improve every aspect of off-premise dining, from mobile apps that allow orders and payment for food ahead of time to in-app recommendations for restaurants that best match customers' tastes or dietary preferences.

    Unfortunately, there will always be a certain amount of work that needs to be done to maintain a company. Automating specific tasks and delegating others to employees with the right skills can help decrease the stress and workload on managers. This can be done by implementing automation and artificial intelligence tools, such as email marketing, CRM, and contact management software. Automation can decrease the number of hours spent on repetitive tasks. For example, a POS system can keep track of customer orders and automate ordering inventory when their levels get low. Also, a POS system manages the hiring process and tracks applicants from start to finish. Integrating technology into the restaurant's workflow can also help the team reduce the time required to complete tasks. For example, the software allows team members to take pictures of orders as they're placed instead of manually taking orders. The software can also track inventory to ensure the right amounts of inventory are available. By automating specific tasks, such as ordering supplies or booking inventory, the team can stop spending time on non-value-added activities instead of providing a better customer experience. With the help of these technologies, this will give the team more time to focus on delivering excellent service by reducing the amount of grunt work they need every day.

How to
                    recruit good talent in recessions

How to recruit good talent in recessions

It is important to remember that people are more likely to be looking for jobs during a recession than during a growing economy. So restaurants have to work harder to attract the right people. They need to be creative and strategic when hiring during an economic downturn. Restaurants can't just sit back and wait for the hiring market to heat up. Restaurants must work harder during a recession to stand out, be creative with their hiring process, and think outside the box. They should also need to be prepared for a longer hiring process. However, each time there is a recession, the restaurant industry is one of the greatest benefactors. With unemployment currently hovering at 10%, the restaurant industry is finding job seekers that we would not have seen during periods of low unemployment. While many may see the restaurant industry as a short-term solution until something "better" comes along, many often end up staying in the industry and making a permanent career switch.

  • Be visible. Stay engaged with the candidates throughout their hiring process.

  • Stay engaged with the candidates throughout their hiring process. Be honest and let the candidates know how long the hiring process typically takes and how many other interested candidates are being talked to at any given time.

  • Let candidates know how long the hiring process typically takes. Be patient. Restaurants will likely have to work harder to close the process with a candidate during a recession.




Top employee performance programs and how they benefit your staff?

These programs help team members grow and advance in their roles, from performance reviews to goal setting. Employee performance programs are often a part of a company's onboarding process for new hires. They can also be a helpful tool for veteran employees as they work towards career advancement. With the help of performance programs, team members can reach their career goals by improving their skills and receiving recognition for their work. These programs are designed to help employees reach their full potential. Depending on their role and responsibilities, they may undergo different training and development activities. Regardless of their position, each staff member can benefit from these programs, and the performance program is a series of steps employees must follow to get a performance review. These performance reviews are helpful to staff because they allow them to see how they are doing, what can be improved on, and how they can help the company improve.

Is the restaurant industry affected by the recession?

The restaurant industry is a reasonably recession-proof industry. It is a business driven by customer traffic, and it is very seldom that people stop eating because of an economic recession, but the industry is only partially immune to the effects of an economic downturn. The restaurant industry heavily depends on its low-wage workers, who will likely be the first to be let go during an economic downturn and low-wage workers in the restaurant industry are also among the last to be hired when the economy begins to improve. The industry is expected to grow at a rate of 4.1 percent in the next few years, which is slower than the average growth rate for the industry. This is because the industry was significantly affected by the recession and consumers cut back on discretionary spending, and eating out was one of the first things to go.

As a result, the restaurant industry has seen a decline in the rate of return on investment. In the late '90s, the average return was around 19 percent; now, it's closer to 15 percent. The biggest challenge for restaurants is finding enough workers. Many restaurants are hiring, but it's hard to find enough workers to fill the jobs. The association's survey shows that 42 percent of operators say they can't find enough workers, and another 43 percent say they are struggling to find staff.

How recessions are good for the food industry

During a recession, people spend less on nonessential items like vacations and fancy clothes. Food, though, is a necessity and one that people will likely continue to spend money on no matter what the economy is doing. Even if the economy is doing poorly and people have less money, they will likely still buy food. Other positive effects of recessions on the food industry can be seen in the form of increased hiring and reduced costs. It is harder for companies to find and retain employees when the economy thrives, especially for low-skill or entry-level positions, while during a recession, the competition for workers is reduced, making hiring easier.

Reduced costs resulted from many businesses being forced to cut expenses during recessions. Suppliers may be more flexible with contract terms, and many are more willing to negotiate. Certain expenses drop when the economy is in a downturn, like the cost of hiring new employees falls, and the cost of retaining current employees is reduced as well.

How technology will carry restaurants through the recession

The hospitality and restaurant industries are some of the hardest hit by the current economic climate. However, technology can help restaurants stay ahead of the downturn by helping them cut costs and better serve their customers. Technology can enable restaurants to save money by automating tasks or buying in bulk, enabling remote monitoring of facilities, and decreasing the need to hire outside contractors. It can also help restaurants stay connected with their customers to increase sales.
Advances in artificial intelligence, voice recognition software, and chatbots are allowing restaurants to automate many of their customer service functions. This can free up staff to spend more time hosting large groups, serving high-end clientele, and taking reservations. Some restaurants also invest in technology remotely monitoring their locations to determine when to restock items.

2022-09-29 14:08:00
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