Using innovation to drive success in hospitality during lockdown

It has been a difficult year for the hospitality industry, but as the lockdowns and restrictions begin to ease, things are finally starting to turn a corner. Gaining back a year of lost revenue will be no easy feat, but if the hospitality sector is anything, it is inventive.

Although the fallout from Covid-19 essentially put the world on pause for a year, savvy restaurateurs handled the crisis with innovation in their work. Adapting to the new challenges and updating how they handled business, these success stories from the pandemic offer some great insights into how to make the most out of a challenging situation.

Paesano Pizza

One of the biggest hurdles restaurants had to face from the lockdowns was the fact that no one could eat indoors, or even dine at the restaurant early on. To combat this, Paesano Pizza in Glasgow adapted its business model.

Traditionally known as one of Glasgow’s finest sit-in authentic pizza restaurants, Paesano Pizza started to deliver part-baked pizzas to finish at home. This allowed customers to enjoy the quality, wood-burnt base of the pizza while still enjoying the freshly heated cheese and toppings at home. It proved to be a hit and helped to re-establish the brand throughout lockdown.

Wedgwood the Restaurant

Wedgwood the Restaurant is a fine dining restaurant that is known for its attention to detail and fresh, local produce. After speaking with suppliers after the lockdown announcement, the restaurant opted for a drastic change in their menu offerings and targeted a clear gap in the market - fine dining, delivered.

By creating dishes designed to be heated up at home, Wedgwood the Restaurant was able to keep their quality ingredients but mix up the menu to allow for deliveries. As one of the first restaurants in the UK to try this radical fine dining experience out, it was definitely a gamble. Thankfully, it paid off incredibly well for Wedgwood the Restaurant and it's still a part of their offerings today.

Lussmanns

Lussmanns, a sustainable fish and grill with six restaurants in the UK, began producing boxes of food for local delivery once lockdown hit. With a slightly older target demographic, it turned one of its restaurants into a ‘dark kitchen’, creating boxes that included pantry items and organic ready meals.

Owner Andrei had only opened his new Oxford branch the week before the lockdown was announced, but managed to transition his business into an e-commerce site within 30 hours. Once up and running, he was creating roughly 400 online orders each weekend.

Adapting to the market is a key component of success in business. Thankfully, there is fantastic innovation across the hospitality industry, allowing savvy business owners like Andrei to succeed in the most trying times.

If you're looking to bolster your business in preparation for the full lifting of lockdown, our hospitality recruitment services at JWR can help you find the right staff for the job. Contact us today to discuss your requirements.