Restaurateur Navneet Kalra lists 3 ways how restaurants can ace crisis management

Running a successful restaurant can be a tricky business, and the emergence of an unprecedented crisis like the pandemic has only added to its trickiness. The global hospitality sector went from full floors to closing its doors for an extended period of time. Although hospitality businesses around the world are recuperating from the difficult time brought by the sudden spread of disease, it raises a major question: are we prepared for another crisis of a similar magnitude?

We talked to prominent restaurateur Navneet Kalra to ask for his take. Kalra, who runs several successful restaurants like Khan Chacha and Town Hall in Delhi, believes that nothing is unachievable through the right planning. According to him, keeping a crisis management plan ready at hand can prepare hospitality businesses for any unfortunate situation to come. He lists three ways in which restaurants can ace crisis management. Read on to know how:

Keep tabs on the trends

There’s no denying the fact that forecasting the demand trends for post-pandemic years has been quite a challenge for the restaurant industry. However, according to Navneet Kalra, being able to monitor the demand trends and consumer behaviour going forward can place businesses in a better position to ensure sustainability and customer satisfaction. In his opinion, restaurants investing in automation will be best prepared for a crisis ahead.

“Automation can help restaurant businesses in multiple ways. One can easily get accurate sales and business forecasts, which will enable them to determine realistic expectations for expenditure, profits, and future growth. Given the current circumstances, investing in a demand forecasting tool and regularly keeping tabs on current and future trends can streamline the inventory management, along with maximising sales opportunities,” says Navneet Kalra.

Be proactive

According to Khan Chacha owner Navneet Kalra, proactivity is one of the most powerful cards up your sleeve if you are a restaurant owner. “It is undoubtedly the best technique for averting and managing crises. Proper planning and preparation will always pay you off. You can make great savings in terms of operational costs, along with shortening the response time and recovery time, all by adopting a proactive approach,” he says.

“Stay abreast of the happenings around the world, anticipate a situation that might turn into a crisis, and document everything. Never forget the lessons learnt from the Covid-19 crisis. Train your team accordingly, and your business will stay afloat no matter what,” he adds.

Maintain a robust supply chain

In the expert opinion of Navneet Kalra, maintaining a robust supply chain can be of great importance in the event your restaurant operations are disrupted due to a crisis. “Having a supply chain that you can count on can prove to be a blessing during uncertain times. Build better relationships with your vendors, understand the sales patterns, and automate inventory levels. All this can help strengthen the supply chain,” he suggests.