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While all industries that have been hit hard by COVID-19, perhaps none have suffered quite like the restaurant industry. Restaurant workers, after all, typically do not get paid unless they are working, and mandated lockdowns and shutdowns have caused many establishments to either shift operations or cease them altogether. Either way, both avenues have typically resulted in less revenue.&nbsp;That being said, the restaurant industry is eagerly keeping an eye on the state of affairs and thinking about how it will emerge on the other side of COVID-19.&nbsp;Jim Balis, the Managing Director of the Strategic Operations Group for private investment firm <a href="http://www.capitalspring.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=how-the-restaurant-industry-is-planning-to-reopen-2713166" target="_blank" rel="nofollow">CapitalSpring</a>, noted that restaurants will need to deal with capacity limitations based on state and local ordinances and reopening phases.&nbsp;“Restaurants, for example, might be able to open first at 25% capacity and then expand to 50% capacity,” Balis said.&nbsp;Then there are landlords. Balis noted that restaurants who have been negotiating with landlords while they’ve stayed closed may no longer benefit from rent concessions, even if they open at a lower capacity.&nbsp;The restaurant brands that <a href="https://1851franchise.com/capitalspring">CapitalSpring</a> is working with are focused on practical matters that can help when restaurants reopen, such as making sure bathroom doors remain clean and installing better ventilation systems to keep air from blowing directly into busier sections. Brands are also looking into contactless payment methods to avoid the use of cash and credit cards, which frequently change hands.&nbsp;“Restaurants are looking at staggering employees,” Balis said. “For example, a certain group of employees work Monday through Wednesday, and the other works Thursday through Sunday, alternating every week so that everyone has access to the same number of hours. Menus might also be altered in order to increase labor efficiency and lower food costs so there is less preparation and waste.”&nbsp;Then there’s the matter of alerting loyal customers about the reopening itself. CapitalSpring is seeing a wide range of strategies in this regard, as some brands want to spread the word about reopening far and wide while others will opt to take a quieter approach to test the waters.&nbsp;“For the most part, our brands are thinking about reopening their restaurants on a Monday for a soft opening versus a Thursday or a Friday,” Balis said. “We have some investments that are eager to let everyone know they’re open and others that plan to just put up a banner or post on social media.”One restaurant brand outside of CapitalSpring’s portfolio that is already planning its reopening is <a href="https://ownabuffalo.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=how-the-restaurant-industry-is-planning-to-reopen-2713166" target="_blank" rel="nofollow">Buffalo Wings &amp; Rings</a>. The sports restaurant franchise began to solidify its reopening plans even in the early days of COVID-19.&nbsp;When restaurants began to close, <a href="https://1851franchise.com/buffalowingsandrings">Buffalo Wings &amp; Rings</a> created a task force that was broken down into three teams — Survival, Project Rebound and Slingshot — and had weekly conference calls to ensure that everyone was up-to-date on the latest developments.&nbsp;“Survival was tasked with adapting our business to keep our stores open despite having dining rooms closed, and we did a fantastic job adapting to contactless pickup as well as delivery,” Chief Operations Officer Bob Bafundo said. “Project Rebound was focused on redefining the standards of our brand for this ‘new normal’ and Slingshot is all about how we grow the business on the other side of this crisis.”&nbsp;The brand has developed a detailed reopening plan that covers everything from rehiring to restaffing to retraining employees on the brand’s new standards. For one, prior to each shift, employees will be asked whether they are experiencing any symptoms of COVID-19.&nbsp;“We have had to cut capacity in our dining rooms and ensure that tables are set up in a way that is consistent with social distancing rules,” Bafundo said. “There will be parties of no more than six people at each table, and we’ve increased the amount of hand sanitizer. These are just a few highlights that come to mind but each strategy is unique depending on location and state guidelines.”By adapting to the ever-evolving situation that is COVID-19, creating a solid game plan for the future and respecting continued social distancing guidelines, restaurant brands will ensure that their reopenings go as smoothly as possible.&nbsp;

How the Restaurant Industry is Planning to Reopen

1851 Franchise

1851 spoke with CapitalSpring and Buffalo Wings & Rings to discuss how the restaurant industry plans to bounce back after a challenging time.  

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SweatHouz

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Onigilly Japanese Kitchen

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Maximize Your ROI: How Onigilly’s Low Operating Costs Drive High Returns for Franchisees

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What Is the Layne’s Franchise Disclosure Document, and What Will I Find in It?

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How the Restaurant Industry is Planning to Reopen

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