In recent weeks, managers of bars, restaurants, pubs, ice cream parlors and pastry shops have averted the worst, but with the new Dpcm of October, the feared early closure of the premises comes into force . It is one of the new measures adopted to curb the second wave of Coronavirus which, although softer than expected, affects the restaurant industry after a slow restart .
However, 2020 has taught us that the horeca sector is able to rethink itself and get involved even in the most critical situations. So how do you adapt to the latest regulations? There are two turning keys: turn over and take away.

What does the early closure involve?

According to the new Dpcm regarding the anti-Covid measures, catering activities are allowed until 24:00 with table service and until 21:00 in the absence of table service . After 21:00, therefore, it will be forbidden to consume standing up, while at midnight customers must be escorted out of the venue.
Catering with home delivery and take-away remains permitted, but with a ban on consumption in the restaurant or in the vicinity after 9 pm. The provision is valid from 14 October to 13 November 2020 , but according to the contagion curve it could be extended.

How to optimize the reduced opening hours?

The early closing of the bars represents a limitation of the service and a reduction of the sales opportunities. How to solve these difficulties, respecting the regulations? We give you three ideas to apply in practice with the ovens of the Combi line .

1. Efficient turnover to serve more customers in less time

If in recent months, rotating lunches and dinners was more of an organizational tactic, now it is a necessity. Spreading attendance over time slots and days of the week ensures a good number of seats despite the reduction in opening times and seats.
It is a traceability tool in case of contagion and expense management, because you will know in advance the approximate number of guests in the room. I am not just waiting at a time when the food cost must be calculated properly to avoid unnecessary expenses .
To guarantee an effective turnover, however, the right ally is needed. With Combi Wave you can serve up to 40 people in one hour . Doing the math, with two dinner shifts (one 7-9.30pm, another 9.30-midnight) you can ensure fast, high-quality service for 80 people.
In fact, speed and quality are two distinctive elements of the 20 times shorter cooking time of Combi Wave, a solution for bars, pubs and breweries. A burger with crispy fries is ready in 90 seconds .

2. Fast take away to overcome the limited seating limits

The restriction measure that prohibits standing in or near a club could compromise the normality of bars and street food stations. It is necessary to go beyond the physical place, to move towards customers who are unable to enjoy the premises , by implementing a take away service.
“To date - chef Simone Rugiati tells Ristorazione Italiana Magazine - I believe that delivery is an excellent solution for classic catering activities: it will not be easy for those who have a structure used to host, due to the fixed costs, but it will be advantageous those who, on the other hand, have a place that can be used as a ghost kitchen , in compliance with current regulations.”

Anyone can activate a takeaway and home delivery service with the right technological support. Combi Wave Smart is the system designed for small bars which can also be positioned on the counter and without a flue . It allows you to optimize the take-away service in terms of speed: you can prepare special boxes with:
  • club sandwiches (70 seconds)
  • french fries (120 seconds)
  • chicken wings (360 seconds)
The advantage of using Combi Wave Smart is not only given by the rapid times, but also by the infrared cooking which makes the fried food crispy for a long time. Who would like to take home some mushy fries?

3. Food&beverage combined to increase the average receipt

Turn over and take away are two fundamental aspects to consider now to improve the situation after the early closure of bars and clubs. However, we want to leave you with one last tip: why not combine a food proposal with a beverage one ?
It is a strategy that can:

  1. increase the average receipt;
  2. base your entries on the quantity of dishes served and not on the number of covers;
  3. stimulate take-away with a complete offer (beer+sandwich, cocktail+fried food);
  4. cover delivery costs in the case of a delivery service.

Discover the Combi line.