Adapting to Takeaway Services in the Hospitality Industry

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