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A Second Chance for a First Impression

Paula Kaye • Jun 04, 2020

A Second Chance for a First Impression

As we take steps towards the next phase of lockdown, easing the question of how restaurants and bars can re-open and still deliver an authentic and positive experience for guests is a hot topic of conversation. 

To apply guidelines on 'safe' distancing measures which allow social interaction requires innovative and creative solutions. The recent news from the world health organisation - keeping 1 metre apart slashes coronavirus risk by 80% - will be welcomed and provide confidence to relax the 2-metre rule allowing a more commercially viable re-opening model for many. 

The phased reopening provides restaurant and bars with a second chance to make a first impression with guests, creating positive stories that engage. So, what do guests need from the customer experience? Boost Consultancy offers some advice below.  

CONFIDENCE IT'S SAFE  

Creating a safe and positive experience that customers and staff can trust. Re-planning the customer journey to remove unnecessary contact elements without removing the warmth or care from the experience. Technology built into the experience in a meaningful way, such as paying and ordering ahead or by mobile at the table and the use of virtual queues. Guidance and signposts for the guests that help them navigate the experience confidently and safely; there will be value in businesses collaborating to provide consistency across restaurant brands.   

EMOTIONAL CONNECTION  

Providing an uplifting experience that is warm and welcoming. Returning to restaurants and bars will no doubt be an emotionally supercharged experience for many so building on this and finding fun ways to engage at a distance will be key. Creating stories that build confidence and excitement as we move forward. Pret announced today they felt the right way to re-open all of their stores was to welcome back customers with the most generous coffee promotion ever, 20 organic coffees for £20 – spreading the Pret Love. 

DIFFERENTIATION  

Creating surprise and delight moments for guests. They say necessity is the mother of invention and we have seen some innovative and creative examples in other countries, such as Mediamatic ETEN a vegan restaurant in Amsterdam who created individual greenhouses so guests can enjoy an intimate dining experience, or The inn in Washington with 3 Michelin stars using well-dressed mannequins to keep safe distancing requirements for diners. 

FORM AND FUNCTION 

I was inspired by the Fountain of Hygiene hand sanitiser competition, a project from Bompas & Parr to create design led solutions for hand sanitising in the wake of Covid 19. Working on solutions that are both aesthetic and functional to add to the experience. Check out the winners bomapsandparr.com. How can businesses take inspiration from this and find ways to provide functionality without totally removing the aesthetic appeal or brand delivery.

QUALITY AND PURPOSE  

Guests will be looking to engage with businesses that offer both quality and purpose. Local and seasonal will be ever more important and there will be an expectation and acceptance that menus will be simple but perfectly formed. The newfound appreciation for local suppliers who have engaged more directly with customers during lock down will increase the value perception. After such a long time of denial, the novelty of having access to restaurants once again, even with required restrictions, will uplift and create good cheer for guests.

A BETTER NORMAL  

Hospitality is in its very essence an industry that is practical, adaptable, creatively demonstrated by the way many businesses have pivoted their model to create new revenue opportunities. The home kits and experiences born out of necessity will for some remain a core part of their offer and a positive legacy of this crisis. After months of closure the craving for social interaction and pent-up desire to be able to go out to eat and drink once again is high. Those able to create a safe and positive experience for guests will create demand and how they respond and adapt will become part of their story as a brand.   

CREATING A POSITIVE PATH FORWARD 

Reduced covers will challenge the economic model so businesses will need to find ways to make their model work. Extending days parts, building in technology so it becomes part of the experience, simpler menus that celebrate great produce, using outside spaces more effectively and including the delivery model as a bridge to full occupancy will all need to be explored. These first steps on the path back to a better normal will help build confidence for people to start to safely socialise once again and instil a positivity about eating and drinking out once more. I for one cannot wait!

If you are looking for support in re-thinking your customer journey for reopening please 
contact me or drop me an email to enquiries@boost-consultancy.co.uk for a free initial chat.  


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