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The effect of COVID-19 on the restaurant POS systems in India is likely to be a longer-lasting impact. Owing to social distancing and public vigilance, the majority of people have reduced dining out to a minimum. A source estimates that the number of seated diners in restaurants across the globe has fallen 43.35 percent annually. When restaurants start to reopen, the main focus is on supplying consumers with a healthy atmosphere. It is important that all the post-COVID restaurants are maintained at the highest standard of hygiene and social separation. The dine-in architecture plan and room are likely to dramatically shift as restaurant brands analyze different post-COVID-19 strategies to address consumption preferences.

While government guidance on social dissociation in restaurants can differ across countries and cultures, it will be important to reinvent and redefine open spaces with the highest potential human interactions. Here are some main restaurant improvements to be adapted in this timeframe by your restaurant.

1. Capacity reduction thus preserving social distancing

It is expected that the restaurant area will be a high priority technique for all restaurants to create a gap between tables and optimize the placement. Restaurants would need to decrease seating capacity and room to allow social isolation. The reopening mandate in several locations is to reduce the restaurant capacity by 50 percent, when sitting outside. Any of the tables should be omitted or labelled as inaccessible. The tables can be at least 2 meters apart as well. Furthermore, self-service areas or stations must be withdrawn or labelled as not initially accessible.

2. Hands-free actions

For restaurants running at near margins, the wellbeing of staff and consumers is paramount. Restaurants would have to provide no-touch options. Consumers are soon to embrace and even claim the latest reality in areas not yet associated with hygiene steps. Any section of the restaurant should preferably comply with the 'man-free' policy from the doors, hand washing stations, toilets, garbage receptacles, menu orders, etc.

3. Barriers to Physical

There may also be restaurant formats that have communal tables to sit down together, but dividers are built to split the classes. Where it is impossible to maintain the gap between table areas, use plexiglas fittings which take a lot of space to introduce partitions between table and booth seating. Make part of the regular floor plan, if possible, outdoor or rooftop seating. The open plan and group table concepts for private seats may also be relinquished to restaurants and bars.

4. Sanitation stations

Since hand washing and sanitation for COVID-19 are important preventative factors, hand-free washing stations must become a requirement for any restaurant. In order to prevent patrons from going to toilets to wash hands, it can be helpful to set up sanitising stations throughout the dining room, particularly at the entrance. When you have a big bathroom, think about restricting the number of visitors who can enter the toilet one at a time. In addition, be mindful of compliance with sanitation frequency standards.

5. Contactless ordering & payment

There are major benefits both to customers and to operators to contactless dining-in, delivery orders and payment choices. Providing consumers with contactless solutions such as QR Code Menu and contactless payment would not only rationalize processes but also win customers' interest so they eliminate common contact points. The various digital payment solutions would help both the customer and the restaurant's payment mechanism. Partner using digital wallet schemes such as PayTM, Google Pay, PhonePe, etc. to prevent the sale of cash or credit/debit cards.

Hotel Billing Software India

Lilly Anderson, Author

Denouncing pleasure and praising pain was born and I will give you a complete all account of the system, and expound the actual teachings.

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