On Tuesday, May 26, Visa Business Plans and the South Florida chapter of Prospera partnered to deliver a virtual seminar titled “Reopening Your Business, Restaurants Edition.” The event focused on how to successfully manage a restaurant during and after the new reality of Covid-19.
Guest panelist, Marco Scanu, founder and CEO of Visa Business Plans and restaurant consultant with 25+ years’ experience in the restaurant industry, discussed the kinds of changes and best practices restaurants can implement to ensure customers feel safe, valued, and satisfied following the pandemic.
Mr. Scanu highlighted several main points that restaurant operators should consider when looking to reopen.
This may seem counterintuitive, but restaurants are now competing with supermarkets for business. Why? Soaring grocery prices (the priceofgroceries increased by 2.6% between March and April 2020), incredibly inconvenient supermarket visits, and people tired of cooking and eating at home are making ordering food from restaurants a competitive value proposition.
Rather than lowering prices, restaurants should focus on providing combos and special offers to potential customers. Additionally, Mr. Scanu noted that consumer preferences and behaviors have changed since the pandemic, with restaurant-goers focusing on safety and cleanliness. According to Mr. Scanu, this is something that food operations must address through their actions and marketing communications efforts.
Mr. Scanu also discussed the importance of maintaining profitable, appealing, and balanced menu mixes that will keep customers returning.
Prospera is a nonprofit, economic development organization specializing in providing bilingual assistance to Hispanic entrepreneurs looking to establish or expand their businesses in the United States. Marco Scanu is the founder of Visa Business Plans, a Miami-based boutique consulting firm. Visa Business Plans has composed over 5,000 business plans for visa seekers looking to enter the United States. Visa Business Plans also provides consulting services to restaurants and foodservice operations.