top of page
  • Writer's pictureTeam Bombay

5 Ways Indian Restaurants Can Navigate The New Normal

Updated: Jan 8, 2021

As lockdown measures begin to ease around the world, many Indian restaurants have begin the transition to a new‘normality’. Restaurateurs are being creative about managing their medium- to long-term operations as they begin to gradually reopen, but how difficult is it going to be?

For over 30 years, Bombay Mahal has been providing Mainers & patrons from afar, a unique insight into the rich & aromatic flavors of India.

Here, are 5 ways Indian restaurants can navigate in a post-lockdown world.

1) Take-out & delivery

The pandemic has encouraged many restaurants to start offering take-out and delivery services where they previously didn’t. The large amount of third-party delivery apps have made this option easier than ever before! Though many restauranters have to be conscious of the higher fees assocaitated with using these apps, they do expand their client base considerably.

2) Change up your floor plan

When people come back into public places, they’ll be looking for safe, comfortable, and spacious environments. Consider partitions or, if possible, private dining options for the ultra-discerning customer.

3) Adjust opening times

Consider adjusting your opening hours to target peak time periods and guarantee profitability. You could also introduce dining ‘slots’ where a set number of people can make reservations for a certain time period, to make social distancing easier.

4) Condense your menu

With limited access to resources and fewer in-house customers, why not look at streamlining your menu? This will allow you to focus your resources and make the transition back to normal service easier. Stick to the greatest-hits of the menu and customers will follow.

5) Communication

Use powerful channels such as social media to stay in touch with your customers during this time. Add value by offering recipes or cooking tips for quarantine meals on your social media too. For those times when you aren’t open or when customers don’t feel ready to venture out, your food will still be on their minds.

135 views0 comments


bottom of page