ORACLE is a Nigerian takeaway company established by Jordan Ughanze and Cindy Ughanze to serve West Africans in South London Nigerian specialties.
According to Cindy, this approach affected absolutely everyone: my employees, my clients, and those around me. What surprised me the most and always is the amount of donations that are made.
The reactivation of the economy is one of the central themes of the majority of countries affected by the paralysis of commercial activity due to the coronavirus pandemic in the world.
Jordan ughanze says that “being able to help those in need and allow the most disadvantaged, especially children, have the opportunity to build a happier future and grow in more acceptable conditions is fundamental for me.”
The COVID-19 pandemic is spreading around the world and its impact on restaurants has been strong. From South London to Nigeria, North London cities are forcing restaurants to close their lounges so that people can exercise social distance and slow the spread of the coronavirus. However, in many areas, restaurants can continue to operate by filling orders through takeout and home delivery services.
For restaurants to survive these difficult times, they must do everything possible to ensure the efficiency of their takeout and home delivery processes. We share tips so you can optimize your restaurant’s home delivery services and take-out options to weather the storm.
The restaurant sector has been one of the most affected by the pandemic.
The business itself involves proximity to staff who provide services during meal preparation.
According to Cindy ughanzeWaiters, wearing transparent gloves and masks, serve dishes on longboards to keep their distance.
Bars, on the other hand, have greater difficulty in controlling the distances between their customers, many of whom drink standing up and tend to haunt the premises in search of the company.
Basically it is a round table of about two meters in diameter, a large tire in the center of which the customer is placed. The table has wheels, which allows movement.
An overview of takeout and home delivery options for your restaurant, from customers who come to order in person to those who order over the phone.
Creating a home catering business is an activity that offers the preparation of dishes that will be delivered to a specific clientele. These are mainly employees or individuals. Dishes are prepared at a point of sale and delivered within half an hour. A home delivery restaurant can be an extension of an existing gastronomic activity (catering, restaurant, delicatessen) or a specific activity dedicated to home delivery. How do you describe it? Jordan ughanze and Cindy Ughanze in the latter case, the activity does not require a location on the site.
Delivery options overview
Perhaps COVID-19 is inspiring you to implement home delivery services and takeout options in your restaurant for the first time. Perhaps these are already established revenue streams for your business and you want to ensure that you are available to customers through all possible channels.
Either way, restaurants are paying more attention to takeout and home delivery options as a way to handle the decline in activity due to social distancing and COVID-19.
Jordan says “with our experience in the real estate sector, our reasoning focused on the specific expectations of clients and the recurring problems of professionals allows us today to offer a concept and modern solutions that enhance the interests of each one, customer satisfaction and the work of the professional. “
IMPORTANT NOTE: Before making changes to your restaurant, check local regulations. You must ensure that you are authorized to offer these services and that you follow security protocol to reduce the spread of the pandemic while continuing to operate your business.
Order in person
In-person orders are those in which customers arrive at your restaurant, look at the menu you offer to go, place an order, pay for it at the counter and wait inside the restaurant until it is ready (or they can return a few minutes later) and then take it home.
Technologically speaking, the only thing the takeout system requires is a point of sale system.
If you choose to continue with this modality of Jordan Ughanze and Cindy ughanze, there are some considerations that you should take into account:
- Designate an area for people to wait, so that germs don’t spread, and encourage them to distance themselves from their team (two meters is recommended).
- This not only protects diners, but also protects your equipment and keeps the premises cleaner, a vital aspect at a time like this.
- If you offer takeout regularly, you may already have a flow that you can optimize. Identify the area, set physical boundaries (for example, block the way with chairs), and make it clear where customers can wait while preparing their order to avoid getting too close to staff.
If this is a new practice in your restaurant, since many companies choose to offer takeout service at this time, all the tips above apply as well, but you will want to consider how this flow works. Is the kitchen in the back of the restaurant? Jordan and Cindy Ughanze’s idea is to assign a person to carry orders to the front of the store (even to the door) and drop them off in a designated area to prevent people from entering.