Keeping the capacity within the limits established by the public health authorities will help us better cope with the expansion of the SARS-2. Nevertheless, complying with current regulations can be a challenge for many restaurants, bares, cocktail bars and other establishments in the sector. How is monitoring done when you have a large room?
In the case of small establishments, the capacity is usually small enough to know, of a mere glance, if anti-COVID19 protocols are being followed. Nevertheless, when the dimensions of the restaurant are greater, you have to have some control over the inputs and outputs.
This can be an additional job to the already overworked hours of the reception staff or waiters, those who usually have among their powers to take care of this type of business. To not demand more from their workers, some restaurants, and especially large restaurant chains, have integrated systems based on HE equipped with cameras strategically located by the interiors that allow control the capacity, limit the entry of people, inform visitors and issue warnings when necessary fully automated.
Another option on the table is to have better control over the filling of the premises through stricter reservation management.. In this sense, establishments with a robust digital turnover have an advantage. They can rely on third-party services such as ElTenedor, Losers, Yelp in OpenTable, intermediaries who are responsible for managing reservations so that restaurant workers do not have to worry about it.
Traditionally bars, cocktail bars, wineries, breweries and other similar businesses where consumption is usually made at the bar and lack a functioning reservation system, have not been able to count on the help of these and other managers. This changes now thanks to the decision of some of these reservation services, as OpenTable, that has decided to expand its services to respond to the needs of this niche of the catering sector.
For some weeks now, reservations are not limited to dining room tables, as well you can reserve a space at the bar counter. This avoids crowds that, booming coronavirus, can be dangerous, and in addition a sufficient space is guaranteed to meet the requirements regarding social distancing, so important today.
Booking agencies have appealed to bars, wineries and other similar premises so that they know that this new service has been operating for a few weeks. Thus they intend to expand into new niches where they had no presence before, and at the same time fight against the public health crisis that concerns us.
So that, bars and restaurants specialized in drinks can foresee an increase in the number of customers they serve, especially in the initial period in which one goes from a purely traditional business model to an adaptation to the digital world.
The change in this way of booking is largely due to the changes in the consumption habits of potential customers now that the sprouts, reopens, local confinements and the Damocles sword of the coronavirus are constant in our lives. Integrating the possibility of hollow reservations in restaurant bars helps both consumers, that have been plunged into deep bewilderment, like business in the restaurant sector, one of those who have taken the hardest hit during this period of unusual instability caused by the COVID19.
Some restaurants have already been encouraged to participate in this campaign and have even made changes to the configuration of their interiors in order to get the most out of it while complying with the restrictions imposed by the governments of the different countries..
In moments as difficult as these, adapting quickly and taking advantage of all the opportunities that are open to us is the key to getting ahead, and those who collaborate with online booking agencies seem to think so.