CORONAVIRUS CRISIS MITIGATION FOR RESTAURANTS

Times may get tough for restaurants in the wake of Coronavirus. We’re here to help. Read on for tips on preserving profitability using data intelligence and best-practices we’re collecting from our most experienced customers all over the globe.

STILL SERVING?
PRACTICAL TIPS FOR PRESERVING PROFIT

We’ve been gathering intel from our customers all over the world, many in areas that have been heavily impacted by Coronavirus. We’ve heard a lot of great mitigation tips and are sharing the best of them with you below.

Cleanliness

Create cleaning checklists and set-up email reminders in logbook to automate cleaning procedures and accountability

Effectively communicate with your team using Logbook

Schedule automated Logbook emails

Profitability

Focus on average check and encourage servers to sell more of your most profitable items with contest reports and service summaries

Drive sales of high margin items with Contest Report

Mentor Servers to Maximize Revenue Per Cover

SPECIAL PROMOTIONS

Think outside the box and offer promotions compatible with social distancing like take out orders, delivery, and gift cards

Promotions best practices FAQ

Track promotion effectiveness across all locations

FORECASTING

Forecast to demand and reduce waste by using the food prep calculator and waste tracker

Forecast prep and par levels based on historical trends

Keep track of discarded inventory with Waste Tracker

LABOR SCHEDULING

Run an hourly sales report to see where you can trim labor hours without negatively impacting service

Monitor demand to reduce staffing costs

LOSS PREVENTION

Monitor for fraud, loss, and tip inflation which tends to increase during periods of low volume

Monitor who is approving discounts and why

Identify possible theft through cash payments

"My heart goes out to hospitality operators. It’s already a stressful time for everyone thinking about their health and loved ones. They have the added burden of navigating their business through this period of low volume. Our goal is to help the industry we love. Together, we can make solid, data-driven decisions that cut costs and optimize every guest experience.”
Doug Hsieh, CEO
AVERO
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