The
pandemic has been har on Chuy’s as same-store
sales declined 19.8% in the third quarter ended Sept. 27. Chuy’s is not the
only company reeling from the ever-changing rules that restaurants must comply
with even when they can open and a what level of occupancy.
With sales down only 19% during Q3, Chuy’s
like all of you has had to evolve fast. So, what lessons did they lean and
share. Let’s take a look as we all might
be able to benefit.
Without a doubt Chuy’s expects
efficiencies gained during the COVID-19 pandemic will extend into operations moving
forward. It sounds simple but remember consumers are dynamic not static and if
they move you must move with them. It
looks today as if the COVID-19 is not going away anytime soon.
Steve Hislop, Chuy’s CEO and president
stated, “there is no doubt that the hard work of our teams during the last six
months will have a long-term benefit to our operations.” Including testing pay-at-the-table devices,
“which will allow our guests to quickly complete their transactions while
minimizing any contact point with our waiters.” Customer adoption for service
and operational efficiencies improvements are self-sustaining and an
incremental brand value according to Johnson.
At Chuy’s off-premise sales, including a
deal with DoorDash that began just before the pandemic was declared, have
remained strong and are performing at more than double pre-coronavirus
levels, Hislop added. He said that is expected to continue. Reducing the
menu and the number of menu items and offered family-meal and beverage kits
have proven successful.
Invite Foodservice
Solutions® to complete a Grocerant Program Assessment, Grocerant ScoreCard, or
for product positioning or placement assistance, or call our Grocerant
Guru®. Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the
Grocerant niche. Contact: Steve@FoodserviceSolutions.us or 253-759-7869
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