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- Pre-pandemic, how many times did you sit down at a restaurant and pull your phone out, so you could access the menu using a QR code? Your answer is likely “rarely” or “never.” Today, I am willing to bet you do this the majority of the time when you eat out. QR codes were previously a small trend in the restaurant world. Now they are the alternative to paper menus, and are considered the new norm.
- Masking opinions and guidelines vary amongst both people and geographies. Some people out there couldn’t get the mask off fast enough. On the flip side, most mask mandates are now lifted, yet some people are still opting to wear their masks. It’s a personal opinion, and the views vary greatly. At the same time, counties have had the liberty to make their own decisions regarding masking mandates, and changes haven’t taken place through any type of collaborative effort. It’s created great challenges for employees who interact with customers who cross county lines regularly. As I am sure you can imagine, not everyone receives the message well that when they in one place, they don’t need to mask, but when they are in a different place, its required. Restaurants and hotels have had to manage these dynamics carefully, and in a way that considers all opinions and geographical mandates, while keeping all customers happy.
- We are all doing our best to move forward and put the pains of the pandemic behind us, both personally and professionally. But, culinary and hospitality industry professionals are doing so with “cautious awareness.” And I believe others should do the same. This simply means that you are optimistic, but also intentionally thinking ahead about what is going to happen next, or what could happen next.
By: Tim Banks, Acting Dean, Business and Computer Systems Division, HCC
These days, just about every business is picking up the pieces and moving forward to a world of new norms, post-COVID. And while every business faces its own unique challenges and circumstances, value can be found in taking a close look at one of the industries hit hardest by the pandemic … the culinary and hospitality industry. More so than ever before, we saw professionals in our industry demonstrating flexibility and adaptability because it was absolutely necessary to do so in order to stay alive at a time when dining out and travel came to an abrupt, long-term halt.
I believe leaders in all industries can benefit from the lessons learned in the culinary and hospitality industry during the pandemic. The products and services offered outside of this industry are certainly different, but many of the conceptual changes and means for survival are very similar – if not exactly the same. Here are some examples that help illustrate my point:
How can you use QR codes to your advantage in your business or industry?
What is your current masking policy and how have you communicated it? If your employers and customers are not clear on what your policy is, make it a priority to share it, with transparency and explanation.
What could take place, either as a continued COVID challenge or another crisis situation that has the potential to impact your operations? How would you respond in scenario A? What would you do in scenario B? How would your operations change if scenario C were to take place?
The bottom line is that we all have an opportunity to learn from each other by sharing our stories and our solutions. COVID taught us all how important it is to be able to think innovatively, in a moment’s notice. Our experiences remind us how valuable it is to be open-minded and willing to consider new ideas and approaches – regardless of your industry.