Adapting to Takeaway Services in the Hospitality Industry

This article discusses the adaptation of the hospitality industry, specifically restaurants, to takeaway services in response to the COVID-19 pandemic. It covers the event cycle, event research, feasibility study, and event operations. It also explores industry trends in the restaurant sector and cultural considerations. The article provides insights into the challenges and opportunities faced by restaurants in implementing takeaway services.

HOSPITALITY INDUSTRY

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
The Event Cycle..........................................................................................................................3
Event research.............................................................................................................................5
The feasibility study....................................................................................................................6
Event operations..........................................................................................................................6
Industry trends in restaurant........................................................................................................7
Cultural considerations...............................................................................................................9
Budget.........................................................................................................................................9
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................12

INTRODUCTION
The event is being defined as the thing which happens on take place and is of importance
or related to particular public or social occasion. The event can be of in type and is being
organised at any place bus stop has for the effective success of the event the most essential
aspect is the proper planning and delivering of the event. The present study is based on the theme
that how restaurants are adapting to takeaway services after the covid-19 and the pandemic
situations. With respect to the current pandemic situation the hospitality sector is the most
affected industry within the world. The reason underlying this fact is that hospitality industry
involves different businesses like travel, tourism, hotels, restaurant, accommodation, lodging,
and many others.
All these businesses comprise the hospitality sector and the pandemic has affected all
these to a great extent. Within this is the most common is the takeaway service. This is a service
where and people orders the food and the food is prepared and they take the food with them to
have it at their own place. Within this there is also variation that is the people can order from the
home and the food will be delivered to the home only. The current study will outline the even
cycle with respect to the current trend of takeaway service. In addition to this the event research
and the feasibility study relating to the takeaway service will also be undertaken. For the more
the event operation that is the practicalities of the takeaway service will be discussed. In the end
the budgets will be prepared along with the analysis of industry trends and cultural
considerations at time of takeaway services.
MAIN BODY
The Event Cycle
This is a cycle which helps the industry in identifying and analysing the current trend and
technological innovation adopted by their competitors. Restaurant’s owner in order to take
competitive advantage in the market and to improve their business have to keep their eyes on the
external environmental changes and their impact over the business. In this, the company will
analyse the whole event of takeaway service in three stages i.e., before event, during event and
after event.
Before Event

The restaurants company before the adoption of takeaway services to their customers
focuses more on their restaurants designing and structures. Before covid-19 the restaurant
industry is a highly competitive industry because all people are able to move out anytime and
also at anywhere. After the working hours all the working people move towards the restaurants
to feel relax and also to eat food. So, that time adoption of takeaway and home delivery service is
not that much important. But even covid situation is not their most of the restaurants are adopting
this service to remain competitive in the market. But the impact of this service is not that much
because customer prefer more at place eating rather than takeaway food at home for eating
purpose. It is because, no one is more concerned towards their personal safety and security. The
restaurants earn very high and focus on their offline service more rather than online and digital
takeaway service before pandemic situation. Basically, restaurants are enjoyed its fastest growth
phase before covid-19 because of the high customer traffic on the place. The industry known less
about the digital technology and their benefits before the covid-19 phase as the customers are
less involved in digital takeaway and online delivery services (Tuomi, Tussyadiah and Ashton,
2021).
During Event
During the planning and adoption of takeaway service by the restaurant industry they
face various issues as it is their initial stage. It is because in covid no one is going to prefer
outside food as virus is so dangerous and spread very fast. The customers are very concerned
about their health that no customer is prefer unhealth foods of restaurant’s and only prefer home
based heathy foods. The idea of adapting the takeaway service is come in the mind of restaurant
company because now the customers are attracting more towards the online and digital takeaway
or home delivery services. This adoption provides only little benefit to the company at the first
step because customers do not believe on the safety service of the company. For, this the
company need to adopt online platforms such an own app or collaboration with online channel in
order to provide the customer all information about their steps towards customer service. For
example, the restaurants provide the information about the chef covid report, delivery boy hand
sanitisation and mask information etc (He and et.al., 2019).
After Event
The restaurant has enjoyed large no. of online and offline customer base after adapting
the takeaway and online home delivery service. Here, the customers need not to wait for their

order for long time as they can place order on mobile apps from any place and can come to
restaurant when their order is get prepared by chef. The restaurants after covid 19 put their more
focus on the online channel where they can provide foods to the customers at their doorstep. This
increment in sales is because the customers are get bored by eating only home food and started
order food from outside. And this is only possible because restaurants are started taking online
order and provide their safe and secure services. After this event, the impact over the restaurant
industry is that the company need not to expand their building and restaurant areas which
reduces their cost of assets and equipment purchase. The digital ordering and takeaway service
helps the customers in placing repeated favourite orders and the impact of which their sales
improve drastically after the covid situation and lock-down.
Previously, when customized order is being placed by the customers the chances of
mistakes and error also high from the server side. But after the online ordering the chances of
this mistake has reduced to nil because of the specific customer order on online apps. Not only
that the digital ordering and takeaway service is provide various customers data on their app so
whenever the same customer place any order the company must know about their taste and
preferences. These overall increases employee’s efficiency and customers satisfaction level
(Zhou and et.al., 2018).
Event research
Before starting of any of the event of the service the most essential aspect is to undertake
the complete research related to the event. The reason underlying this fact is that in case effective
research is being undertaken before starting up of any new service of the event will provide a
wider and better range of the services (Lai and et.al., 2020). In case the hotels and restaurant will
research effectively for the management and initiation of the take away service then this will
definitely result in proper ineffective operational efficiency of the company. The event research
is very essential for success of the restaurant. In the present pandemic error the consumers are
having fear of going out and having food outside. Hence with respect to this the restaurant
adopting the takeaway services. Under this the people can order the food and the food will be
delivered to them or they can pick and carry the food to the home. So with the research and
evaluation it was analysed that I'm takeaway service is a good opportunity for the restaurant and
hotels. This will definitely result in increase in the size of the product and services of the
restaurants.

The feasibility study
Once the research of the event feasibility study is also necessary to be completed
(Elshaer, 2021). The feasibility study is a study which assesses the company and analysing the
fact that whether the new proposed idea will be successful and viable or not. The reason
underlying this fact is that in case the project will not be viable and feasible then company will
not on good profits. Hence before undertaking the takeaway service the most essential aspect is
to conduct the feasibility study. The first step in conducting the feasibility study is to conduct a
preliminary analysis. Under this preliminary analysis the rest will identify whether the takeaway
service will be liked by team members or not. In addition to this the 2nd stage is to prepare a
projected income statement. The reason underlying this factors that the profitability for any
project is very essential.
Hence it is essential for the restaurant to first analyse and project income statement in
order to analyse that whether the project will be profitable or not. After that the next stage is to
conduct a market survey in order to identify the trends among the consumer relating to the
present new service. Along with this the next stage is to plan business organisation and
operations with respect to the new takeaway service. Hence for this the restaurant to update the
technology so that they can effectively take orders of the consumer and prepare it in very less
time. In addition to this they also need to ensure that the product and the packaging of the food is
such that it keep the food hot for a longer period of time. The next stage is to prepare an opening
balance sheet and to review the data. With the help of this analysis of the data it will be clear to
the company that whether the project will be feasible or not. In case the project will be feasible
then they will definitely undertake the project of takeaway services (Sufi and Ahmed, 2021).
Event operations
After analysing the feasibility the restaurant came to know that free service of take away
will be successful. Hence after the feasibility study it is very essential that the operational steps
of the event that is the takeaway service must be highlighted. This is that in case the restaurant
will know the steps of operations to be undertake the service of take away then it will be much
easier for the restaurant to effectively comply with the database service (Tuomi, Tussyadiah and
Ashton, 2021). For this the key operational steps for the restaurant to include the takeaway
services within the operations is as follows-

With the help of above evaluation and with respect to the current pandemic the key
consideration to be kept in mind at time of adapting to takeaway services is the proper
sanitization. Give reason the underlying these factors that are currently the people are more
health conscious as they have fear of getting infected. Hence it is very essential for the restaurant
to have proper sanitization systems at the restaurant so that people can come and their parcel
Within the operational stage the first stage is to have a good and attractive website. the
reason in the line these factors that in case the people will come to the restaurant or order the
food from the home then they will go to the official website of the restaurant. This is pertaining
to the fact that the people will order the food with help of the website of the restaurant only. It is
very essential for the restaurants to make the website of the company more attractive so that
people are attracted towards ordering the food.
In addition to this the next operational step for the restaurant in order to implement
takeaway service is to have effective and fast delivery system. The reason underlying this part is
that 1st order is placed to the staff and employees in the restaurant was prepared the food in fast
manner. The reason underlying this fact is that when the food will be prepared on time then this
will satisfy the need of the consumer and they will come frequently.
The last step to be kept in mind while operations of the takeaway services are that the
restaurant must have the good use of technology within the services (Ali and et.al., 2021). The
reason underlying this fact is that in case the restaurants delivering the food at the home of
consumer then they must have effective technology which can guide them with the route to
travel to the destination place. In case the GPS for the technology used for analysing the address
is not effective than there a possibility is that it will take time to deliver the food. Hence it is
possible that the goodwill of the restaurant will decrease because of the reason that the food is
not delivered on time.
Industry trends in restaurant
Health-conscious trends
People are moving towards healthier options which are low on fat and oil. Rising cholesterol
levels have been a concern among the public. Thus, there is a penchant for healthier version of
customer’s favourite foods. Also, there is a liking by youth for organic products as they would

like to be fit. People ordering for takeaway in the pandemic increased for organic products as
these foods were recommended during the period to boost immunity.
Delivery options
They have become the norm in the industry with services like Zomato, swiggy joining in who
deliver hot cooked meal at one’s doorstep. The delivery sales in restaurant industry has increased
over by 22%. Small restaurants have also benefitted from the delivery options. In pandemic,
there was reported a big increase in delivery orders with people ordering online and safety
measures being followed while delivering (Gallarza-Granizo, Ruiz-Molina and Schlosser, 2020).
Strengthening online presence
A number of restaurants went online in covid period as this was the only medium through which
customers would order in bulk quantity. The menu was complete on online website and billing
could be done on arrival or before through digital payments. Online ordering of food was being
done before an hour or so and parcelled for delivery through restaurant’s own or hired services.
Also, web based QR codes also help in ordering online.
Green Kitchen for environment
Sustainability measures have started in restaurants too with saving on food wastage and
recycling measures. Plastic usage is reduced and eco-friendly utensils are being used and paper
disposals. Bio-degradable wares like paper straws, wax paper cups are increasingly being used.
Rise of vegan cuisine
Increase on veggies is the norm with people preferring a balanced diet full of greens and
broccoli. These have been identified as best immunity boosters and were on a high demand
during the covid period.
Small time menus
Menus have been changed from wholesome three meals to meals in small quantities in between.
This is also considered as a healthy option and is being practised by restaurants and ordering is

being done frequently on less prices which benefits both the restaurateur as well as the customers
(Gallarza-Granizo, Ruiz-Molina and Schlosser, 2020).
Cultural considerations
Serving as per tradition
Restaurants are careful in serving options which are acceptable in one’s culture. For instance,
place where people are fond of veg cuisines will not respond to meat products. Also, traditional
food is a dish which is served at less rate sin a particular region catering to the local residents
who would like to relish them. Also place where lavish spending is not done, expensive cuisines
are not served but the simple and traditional cuisine with a difference.
Tourists culture
Places where tourism happens in abundance, people will be offered cuisines which are belonging
to their country. This has been started in big restaurants where tourists visit frequently and the
dishes have been generating revenues and also joining the culture of tourists with the host
country.
Budget
Budget means the estimation of future costs which are going to occur. Budget is made of various
functions operating in a business which covers all the operational, administrative and marketing
costs (Filimonau and Magklaropoulou, 2020). It helps the company to work within a set target of
budget and check performance and look for all deviations if any to know where improvement
needs to be done and market factors need to be considered. Budget for restaurant takeaway
means analysing on the operational costs, administrative costs and marketing costs of offline or
online. Delivery costs are also added in the budget. Here is an example of a restaurant budget.
However, some restaurants who are not using delivery services use option of take away
where the customer self comes to take away food after ordering online for eating at home.
This saves delivery costs for the company. Thus, their budget does not include the delivery
costs.

Budget
Particulars Amount (GBP)
Production
Raw material 10000
Equipment for kitchen 20000
Marketing
Online advertisements 10000
Bill boards 15000
Administrative
Office expenses 8000
Wages of staff 25000
Delivery Costs
Fuel 8500
Wages of delivery staff 15000
Total 121500
It can be seen that budget of different departments like production consisting of raw material and
equipment for making the food, marketing consisting of online ads on websites, bill boards etc.,
administrative expenses like office expenses and staff salaries, delivery costs like fuel cost and
wages to be given to delivery boys or the company to which delivery is outsourced is included
and it is for reference purpose to be followed for the restaurant.
CONCLUSION
The restaurant business experienced lot of change during covid in way of operations. The report
gave an insight in how the restaurants developed more on the takeaway concept and increased
the business online. People got bored after a while eating home-made food in lock down and thus
switched to the online delivery of restaurants or take away where they had the option of ordering
online and taking away food for eating at their house. Restaurants have cashed more in this

period through online measures which also gave convenience mode of payment to customers.
Small restaurants who could not afford their own delivery staff tied up with delivery services of
companies like Zomato and made business during the period. The research done for making take
away as an eminent and feasible option was done by the restaurants (Filimonau and
Magklaropoulou, 2020). Since, marketing online was a safe and less expensive option for the
restaurants, they could save money on the promotional part and could buy more raw material for
processing and increase in the number of orders. Measures for making the online website
attractive was also out sourced to some website designing companies by the restaurants. The
industry shift towards sustainable measures was alsoso highlighted during this time for
promoting safety measures.

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