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Resuming hospitality businesses in a socially-distanced world

Updated: Sep 8, 2020

In our latest webinar co-hosted with TRADE, we discussed the new world that follows after COVID-19 and how to prepare for it.

If you missed it, don't worry, I’ve taken some of my favourite learnings and put them into an infographic below!

From the latest state of play for the industry to new research on consumer attitudes, you will gain the practical solutions to apply to your business post-lockdown.

Delivery can plug the hole that social distancing will cause.

Offering delivery is a great way to diversify your revenue streams, though if you don’t see delivery as part of your long-term plan, consider providing it through phase 1 of reopening to have further financial stability. In fact, 25% of venues moved to delivery upon COVID-19, a further 20% are planning to and 80% intend to continue after lockdown.

Don’t let your first interaction with customers be an email with your reopening date.

Whatever you choose to do, the key to a successful reopening is to keep your customers updated through your digital platforms. By keeping them in the loop, you will relieve them of any worries and strengthen trust (which will fill out your tables!).

Remember, going out is meant to be fun!

The experience needs to be the best it has ever been and the first visit is crucial. Excite, delight, and reassure. Nobody wants to go out to be stuck in a perspex box, surrounded by PPE. Safety and hygiene are very important, but you also need to make it an enjoyable experience where your customers can relax. Where can you add ‘delight’ moments into your experience?

Play offence, not just defence.

In times of recession, those who invest in marketing can gain significant market share. Whilst many will be focussing on cost-cutting, there is an opportunity to attract new high-spending customers.


Special thanks to KAM Media and Paul Pavli for contributing to these insights during the webinar.

If you would like to discuss this further, please get in touch with me at:

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