During the Covid pandemic, many restaurateurs quickly adapted to social trends and developed delivery or pickup services. Business-wise, however, these alternatives are not sustainable in the long run to show a real economic profit, he says. "It just covers costs and keeps you going," asserts Dennis Weisbrod, an independent consultant who assists restaurateurs and growers of all kinds.
At some point, even today's crisis will be followed by an upswing, according to Weisbrod, who has been acting as an independent consultant in the catering and agricultural sectors for several months. Exactly then one should be prepared, have well thought out hygiene concepts and structure its operational procedure well through, because the reserves for errors are used up. "Therefore, my advice would be: sharpen your pencil and start developing a new concept that will make you shine again post-Covid. Not only financially, but after everything is allowed to reopen, you will want to enjoy going out, being around people and your loved ones. But a certain fear, or rather respect, will continue and as a restaurateur you should face those needs and adapt your operation."
The feared wave of bankruptcies has so far failed to materialize, but only because of the aid packages and options to temporarily suspend many payments. "Nevertheless, I already see many empty stores, which makes me very thoughtful. Whoever does not fight there joins this wave and will not survive the year 2021," the independent consultant warns.
Dennis Weisbrod has worked in both the restaurant and agricultural sectors and is familiar with both.
Declining purchasing power
According to Weisbrod, today's development inevitably has a rattail. He points to the more difficult conditions for regional growers of fruits and vegetables. "As the events of the past year have shown, it is possible that many people will lose their jobs or have too little income due to short-time work or the like to be able to afford this quality and freshness that regional farmers offer. Therefore, the product from retail becomes a sought-after product because it is often cheaper." In addition, consumers are trying to save for a rainy day, he said, because it cannot be ruled out that Covid will continue to be with us. As a result, purchasing power will be further reduced, he said.
Weisbrod also sees an explosive turnaround coming in the supply chain. "One thing is clear; many things will change in the current year and those who do not learn to deal with the changes in the times and attend and go along with the change with new ideas will be hit by the wave. As we say: a goal without a plan is only a wish. And therefore prevent instead of running into the void."
For more information:
Unternehmensberatung für Gastronomie und Landwirtschaft
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