Analysis of Impact of Social Distancing on Restaurant Capacity and Demand

This report analyzes the impact of social distancing on restaurant capacity and demand, using the case study of Mezcalito Chelsea in London. It explores strategies to manage throughput time and increase sales while maintaining social distancing. The report also discusses the importance of demand management in the hospitality industry.

HOSPITALITY OPERATIONS
MANAGEMENT

Table of Contents
INTRODUCTION ..........................................................................................................................1
Analysis of the impact which is require for social distancing through which restaurants
manage capacity and demand......................................................................................................1
CONCLUSION...............................................................................................................................1
REFERENCES................................................................................................................................1

INTRODUCTION
Hospitality operation management systematic procedure of analysis, controlling and running al
the relevant functions use by hospitality industries. To understand the concept on hospitality
operation management regarding with applying social distancing rule, Mezcalito Chelsea has
been take. It is well established. London. restaurant which is situated London in this restaurant is
famous for providing luxurious serve and high quality of food dish. This report is define all the
relevant ways through which manager is control through put time and increase rate of through
put by using demand management while focusing gon rule of social distancing.
TASK 1
Analysis of the impact which is require for social distancing through which restaurants manage
capacity and demand
Social distancing is also known as physical distancing, it is the way through which people
keep distance them self from other people. Generally for 6 feet. At present time the whole world
is facing problem of COVID 19. Due to this the whole structure of working in hospitality sector
has been changed. After lock down period according to the new guidelines it is require for every
restaurant and hotels to maintain social distancing in their working premises. For this they need
to control their through put time.
Throughput rate: This rate is used to identify or measure movement of input as well as output
of organization's production procedure.
Through out time: It is time or period require for converting raw material into finished goods
unit.
Capacity management: This is part of operation measurement which identify that organization
is able to maximize its potential business activities.
Mezcalito Chelsea is most popular restaurant in London. It is necessary for Mezcalito Chelsea
to reduce the impact of COVID 19 ,It is a challenge for management department because ait is
really hard to increase demand of customers by using social distancing parameter. This many
effect on their goodwill which they build in past year. But top increases number of guest they
need to reduce time of spending in restaurant by guest through following ways
Measurement of baseline: This will help in identifying total food dishes serve by staff to their
guest and average time taken by guest to eat their food. Measurement is useful to identified the
1

difference between budget tie they set for spending of customer verse actual time required by
guest. It considered all the time in winch guest enter in restaurant, time they take to choose mean
order and staff making prepared their order, and deliver food (Koltai and Kalló, 2017).
Use of online pre booking service: This is the best way of reducing throughput time. Mezcalito
Chelsea at online platform provides all the relevant dishes they can serve in their restaurant.
Customers can order and pre book their seat at the restaurant
Way of delivering food : Time also consist during staff deliver food , the way they serve, take
order. It is require easily to change the way which help in reducing time.
Change payment systematic: Manager change relevant payment system because customer take
more time when they pay cash in restaurant after their meal.
Simulation: Using simulation help manager to forecast short run demand and on the basis of
that they can identify time guest require spending at their table as well as they recognize impact
of using new way to reduce time.
Provide training to employee: The best way to control the through put time is trend staff in
effect way through which they can prepare , take order and serve food in attractive , effective and
efficient way . Which useful n reducing time (Roy, D., Bandyopadhyay, A. and Banerjee, P.,
2016.
Example: Manager of Mezcalito Chelsea will be able to reduce and control time spend by
customer in restaurant for the purpose of maintaining social distancing in their restaurant , by
take order at their online sit, staff known what order their guest take when they visit restaurant, it
will help in consuming time as staff does not require to prepare food , and when guest came they
serve them without wasting of time. Customer also paid money through line mode thus they need
not to waste their time on waiting in queue to pay bill or waste their time in arguing with staff to
give them discount These tools help in controlling through per time.
This Pandemic will adversely impact on the earning of every hospitality sector. In UK the lock
down period consist for 3 months. There will be no sales of the restaurant during the time period.
Mezcalito Chelsea need to increase their sales rate by increasing customers passing rate but they
also focus on not breaking any law regarding social distancing , they need to apply following
methods:
2

conversion of existing consumer into promoters: By providing best quality and service
restaurants owners able to covert their reliable customer into promoter. It will help increasing
goodwill as well as through put rate of the organization (Park and Saad, 2017).
Up selling: This is totally depend on the marking skills of staff of the restaurant, as it is not
possible to increase number of customer at the pandemic time but by offering existing customer
and convene them to order more dishes help in increasing sales rate of the restaurants.
Increasing table turnover ratio: This means to control through put by applying various method
.
Social media promotional: Using alternative social network help in attracting customer. At
present time managers use Instagram, Facebook to promoter their restaurant, they share picture,
of food dishes, facilities they provides in their restaurant. Take survey to reviewing choice of
customer. All these help in increasing rate of throughput.
Attractive offers: While using social medial , manager provide attractive offer which useful in
retain existing ans well as new customers.
Best facilities: Te rate of through put had been increase only when customer get satisfaction from
restaurant. For this staff need to proved proper satisfaction by repaying and dealing best quality
of services (Lang and et.al 2017).
Use proper precautions: To maintain rules of social distancing , it is really necessary for
restaurants to have all the relevant precaution equipment .Which proved safety to guest .
Change menu : To increase through put rate, manager need to update their menu at presenting
the demand of hygiene food items has been increase. They need to use menu according to season
, it Wil be short list so cuter ned not to take more tie to thinking what they order .
Example: Manager of Mezcalito Chelsea to increasing their sales ratting use Facebook,
Twitter, Instagram to promote their restaurant, they also gives attractive offer to their existing
customer, give them more attention and it help in build strong relation with existing customer
and rate of customer also increase. They update their menu and proved various kind of dishes
according to the season so that guest attract to order expensive dish, however during serving food
dish they focus on providing best precaution for the safety and social distancing of customer.
Which help in increasing heir throughput rate.
To maintain social distancing while running hospitality business it is require for managers to
manage their demand of customers. In this they use effect plan and tools which help in analysis
3

demand forecast and on the basis of tat manager prepare strategies to control the line queue. It
will help in manage their waste time. By using following ways manager will be able to control as
well as manage their demand (Lasek, Cercone,and Saunders, 2016).
Focus on channel & segment: In this manager use strategy customer segment, distribution
channels and revenue management for manger demand. They focus on build strong relation with
existing customers .managers analysis and track channel to identify the value of different channel
for customers. They consider , whatever customer use online marketing channel, did sing social
media help attracting customers. All these effect in systematic way. Positive relation useful in
bringing optimistic change.
Manage relations: Demand management is not related with controlling customer moreover in
hospitality sector it is relevant with attract customers and reduce time of waiting of guest as well
as manger not feel panic and they can control wasting time through manage demand.
To enhance demand of the restaurant, manger focus on encouraging their past customer and
convince them to recommand for their restaurant to other personal. For keep demand funnel at
future rate it is require for mangers to fulfil requirement of guest by proving them full
satisfaction. This strategy also focus on convince guest to use mobile application for payment so
that it will help in saving time. Restaurant systematically prepare strategies which help in
focusing on what the customer want .
Example: Chic fil A is one of the best example , manage of this restaurant build strategy in
which customers need not to wait in queues and break the rule of social distancing by
meningioma demand. They keep their menu list short and simple, they did not various kind
dishes, which confused customer, to what order. They did not add prof product within their menu
list. They use online payment mode but they also focus then during the time of paying bill, staff,
prepared and serve food and during and help in saving the time. They also give revel information
regarding the food they order. Manage of this organization also use software of mange demand
these softer help in forecasting demand order and most of dish order by customer so that guest is
not required to wait in line . They also proved home delivery services , this will help in
maintaining sales rate as well as social distancing rule for their restaurant (Holguín-Veras, and
Sánchez-Díaz, 2016).
4

CONCLUSION
From the above analysis it has been identified that in present time period every industries
is suffer from COVID pandemic. To achieve the same growth rate restaurant manger need to
use hospitality management tools. Now they need to run business by following norms of social
distancing . This will useful not only to safe restaurants from corona virus but also the problem
of customer to wait in ling queue for taking food is also solve. To effective reduce this problem,
managers need to control their through put time and increase rate of throughput. In order to
reduce passing time of customer, manger use online service tool which help in cut the time
require during payment of bill and order the food. By maintain strong relation with old customer
and effectively use of social media networks help in spreading target market. Manager also use
simulation and effect software through which they forecast ad mange demand
5

REFERENCES
Books and journal
Koltai, T. and Kalló, N., 2017. Analysis of the effect of learning on the throughput-time in
simple assembly lines. Computers & Industrial Engineering, 111, pp.507-515.
Roy, D., Bandyopadhyay, A. and Banerjee, P., 2016. A nested semi-open queuing network
model for analyzing dine-in restaurant performance. Computers & Operations
Research, 65, pp.29-41.
Park, T. and Saad, W., 2017. Kolkata paise restaurant game for resource allocation in the internet
of things. In 2017 51st Asilomar Conference on Signals, Systems, and Computers (pp.
1774-1778). IEEE.
Lang, R., Lang, T., Bader, M., Beusch, A., Schlagbauer, V. and Hofmann, T., 2017. High-
throughput quantitation of proline betaine in foods and suitability as a valid biomarker
for citrus consumption. Journal of Agricultural and Food Chemistry, 65(8), pp.1613-
1619.
Lasek, A., Cercone, N. and Saunders, J., 2016. Restaurant sales and customer demand
forecasting: Literature survey and categorization of methods. In Smart City 360° (pp.
479-491). Springer, Cham.
6

Holguín-Veras, J. and Sánchez-Díaz, I., 2016. Freight demand management and the potential of
receiver-led consolidation programs. Transportation Research Part A: Policy and
Practice, 84, pp.109-130.
7