Is your restaurant ready for our new hybrid reality?
Photo by Bluerhinomedia
As our world begins to open up again and we start to realize that the leisures we indulged in before, like dining out, are finally here to stay (hopefully!), restaurateurs and food entrepreneurs are faced with a new question. How will they integrate the new way of life they built during the pandemic with the fulfilling dine-in experience they will be returning to?
Two years in, we all know how the pandemic taught F&B businesses the importance of going online. It was an “evolve or perish” scenario where all had to embrace digital in one form or another. Whether that be merely accepting online payments to setting up their own websites and e-commerce platforms. However, full hybridization – where equal priority is given to creating a fulfilling experience both online and on-ground for your restaurant – presents a new set of challenges.
For example, how do you bring the loyal online customers you’ve cultivated over the pandemic to your store and vice-versa? Is there a way to apply the customer programs you’ve built over the pandemic to in-store dining? And most importantly, how do you still keep your online store appealing?
Innovate and differentiate
Just as COVID-19 forced many restaurateurs and food entrepreneurs to pivot, so should this “return to normal.” Think of it as the final stage of your business’ transformation – from in-store to online to a total merging of the two.
What were the best experiences customers garnered dining in-store that you couldn’t replicate online? What were the best practices that made your business thrive amidst the pandemic? Can these things go together?
Designing restaurant operations in this new hybrid reality doesn’t necessarily mean a uniform experience covering online and in-store. Hybridization also entails customizability and applying channel-specific best practices; it is about complementing rather than being identical.
For example, over the pandemic, a business created take-home kits and frozen trays for their best-selling dishes so that patrons could experience these products from the comforts of their homes. Just because the in-store dining is as lively as it once was, it doesn’t necessarily mean that these new pandemic-born products have to be offered in-store too.
Plan for variety. Create products offerings that are exclusively online. Create special discounts for products purchased in-store. Think of ideas that encourage people to explore your channels.
A digital platform like Zap E-store can help you with inventory management, lessening the burden of manually organizing online and in-store offerings. As the pandemic taught us, use digital tools to streamline processes. The less time spent on procedures, the more time for creativity and innovation.
Incentivize, online and in-store
A service like Zap E-Store allows you to directly see which customers keep coming back to your F&B business without the stress of exorbitant commission fees. Use this to your advantage in growing closer to your audience.
Ideally, your online and in-store presence complement each other, and this forms a nice loop in the customer journey. Using a rewards program gives you the power to not just solely incentivize online and in-store purchases; it allows you to encourage both.
For example, online deliveries and purchases can lead to discounts or freebies that can be availed on the customer’s next dine-in. Likewise, dine-in patronage can also lead to delivery discounts, promos, and other deals.
Having an E-store powered by Zap allows you to own your food business. Your store, your customers, YOUR control.
Customer service translates
Lastly, all these efforts to assure that customer experience is a priority amount to something greater: they tell your audience that you care for them and that you are willing to go through multiple pivots to put their needs front and center.
Excellent service translates to customer loyalty. By streamlining your online workflow and removing manual processes like inventory management and delivery coordination, you get to have more time to get to know your customers. Interacting with them, thinking of promos and products for their benefit, rewarding them for continued patronage.
This online interaction has the same heft as that built through conventional in-store means pre-pandemic. Your customers knowing that you put the effort for them encourages them to believe that you would do the same for their in-store dining experience. There is already trust on which to build a long-standing relationship.
Be creative and innovate, play around with what you can offer online and in-store, incentivize loyalty, and, most importantly, whatever the channel, keep customer service as the top priority. These are the values that will keep your restaurant ready for our new hybrid reality.
