Preparing a Comeback Business Plan for Your F&B BUSINESS

Bagaimana restoran/cafe independen dapat mempersiapkan tentang konsep : Preparing a Comeback Business Plan for Your Restaurant/Cafe dari pandemi ini. Setiap sesi dari seri ini akan fokus pada strategi, sumber daya dan praktik terbaik untuk melaksanakan Comeback Stroger/Rencana Kembali Anda untuk membuka restoran/cafe. Saya akan membagikan apa yang saya ketahui dan yang saya pelajari, bagaimana restaurant/cafe independent akan bisa survive untuk buka kembali setelah adanya informasi dari pemerintah bahwa jenis usaha restaurant/ cafe akan diperbolehkan buka kembali di bulan juli dan yang paling penting adalah wawasan dan praktik terbaik dari sesama operator restoran.

Please bookmark this page, I'll be constantly updating the resources and links to bring you new ideas on what other restaurant owners are doing to keep their team members and guests safe during this difficult period.

1. Preparing a Comeback Business Plan for Your Restaurant/Cafe

Kita membahas mengapa membuat rencana sangat penting untuk mengembalikan restoran/cafe Anda ke jalan menuju kesuksesan yang berkelanjutan. Saya akan coba memberikan gagasan praktis yang dapat ditindaklanjuti tentang cara membuat Rencana Comeback untuk restoran/cafe Anda.

TOPIC :

• Health, safety and sanitation plan
• Dining room management plan
• Guest experience plan
• Marketing plan
• Financial forecasting plan

Comeback Plan Template: https://drive.google.com/file/d/1VFwyQM7rExGY8C4rH77sOgkU9nl5p2i8/view?usp=sharing

2. Health, Safety and Dining Room Management

Here are some of the topics we'll cover :

• Wellness checks for staff
• Social distancing for staff and guests
• Modifications to kitchen stations and dining room
• Signage for communicating to guests and staff
• Protective wear
• Table spacing
• Tabletop sanitation
• Restroom social distancing
• Guest screening
• Waitlist and reservation management
• Single-use menus
• Sanitary payment
• And much more...

Health, safety and sanitation plan: https://drive.google.com/drive/folders/1XL8klia04z47do4Y398x-tTzvWcVgirg?usp=sharing

3. Adapting Your Concept to the New Guest Experience

Here are some of the topics we'll cover:

• Adjusting your menu during the phasing in of dining limitations
• Social distancing for staff and guests
• Preparing for supply chain disruption
• Takeout, curbside and delivery are here to stay
• How changes in your dining room will affect the guest experience
• Making sanitation efforts known to guests
• Signage for communicating to guests and staff

Adapting Your Concept to the New Guest Experience: https://drive.google.com/drive/folders/1rPNwv-fp_zHN87IYXsdRTimE_T6veHp4?usp=sharing

4. Restaurant Marketing in the New Normal

Bagikan ide-ide pemasaran kreatif yang dapat Anda gunakan untuk mengkomunikasikan merek/brand Anda secara efektif, dan pengabdian Anda untuk menyediakan lingkungan yang aman dan tersanitasi.

Operators who begin considering their options and putting together a comeback plan NOW, will be WAY AHEAD of those who try to make it up in the moment.

Here are some of the topics we'll cover :

• Restaurant owners recommendation on apps for online ordering, waitlisting and more
• Survey results of guest expectations for post-COVID-19
• Reassuring your guests with sanitation best practice videos
• Marketing tips for reopening of dining rooms
• Using takeout, curbside, and delivery to keep you top of mind with your guests
• How to use reduced capacity dining rooms to boost guest expectations
• How to turn sanitary best practices into an effective marketing tool

5. Crunching the Numbers with Sales Forecasting and Budgets/ Memecahkan Angka dengan Peramalan Penjualan dan Anggaran

Melonggarnya pembatasan dine-in pada akhirnya akan memungkinkan banyak orang untuk memulai kembali ke main concept mereka tentang dining room service. Bagi banyak orang pendekatan bertahap yang membatasi hunian hingga 25-50% dari kapasitas ruang makan.

I'll share ideas on how to create financial projections to determine if it can still be profitable with reduced dining with adjustments and budgets.

Here are some of the topics we'll cover:

• Why takeout and delivery could remain a significant part of sales mix
• Revised menu costing
• Sales forecasting methods
• Ramping up labor
• Break-even
• Cash flow projections
• Budgeting

Review all worksheet Sales Forecasting and Budgets

: https://drive.google.com/drive/folders/1NlVGU3Cv9LbDCrGc29OztfKji9Zy4cmK?usp=sharing

Profit_and_Loss_Projection

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