The COVID-19 pandemic has changed our lives. The world faced a global emergency that resulted in several limitations that governments ruled to try to limit the spreading of the virus. Business activities suffered from these limitations, especially restaurants and cafes. Restrictions imposed by governments limited the number of people allowed to stay inside a shop at the same time. In the worst cases, the limitations affected entirely the ability to dine at a restaurant or to drink something in a cafe. Business owners had to reinvent themselves by enhancing food and drinks delivery and, for physical shops, by trying to add an e-commerce channel to not lose much money during the most severe lockdowns.
The Role of COVID-19 Pandemic in Business Failures
COVID-19 restrictions represented a significant difficulty for the business realities mentioned before, still, it often happens to read newspaper headings or to hear people stating that specific restaurants or cafes ran out of business due to the restrictions. These statements may often be misleading, as they may try to convince us that COVID-19 is nowadays the only challenge that makes restaurants close forever. By looking around, you will not see all restaurants suddenly disappeared: some of them effectively doesn't exist anymore, but several others are still running like in the past. Is the COVID-19 pandemic killing only certain restaurants and leaving all the other ones? The most evident answer is that restrictions have represented a challenge for these business places, but they are not automatically the reason why some places have closed forever. Everything lies in the ability of the single restaurant or cafe owner to deal with the economic challenges provided by the pandemic. A good entrepreneur can face critical situations and stay open, while others else will be more than probable to fail.
A Personal Experience
Who is writing is someone who decided to open a bubble tea shop and cafe directly after the first and most severe lockdown. Opening this kind of place during summer and when restrictions managed to get less heavy has made me able to let people know about the existence of my shop: a proper marketing activity has done all the rest. In this situation, my business has known ups and downs provided by the next restrictions and by other factors that impacted my earnings (for example, winter periods, as winter sales of bubble tea drinks are lower, despite the availability of hot tea drinks too). The most important thing is that my shop has been impacted by pandemics in some periods, but it never went near the danger of running out of business. Magic? No: just careful management.
Dealing With Debt
One of the biggest ruins of economic wealth is the modern attitude to make debt for almost everything. While it is okay to make debt because you need to (for example, to open a shop if you don’t have already the money), it is surely unacceptable to make debt for everything. I have grown with the idea that you should buy only what you can afford. This means that neither I nor my shop, have to pay lots of installments at the end of the month. If I do not need something and I cannot afford it, I give up and wait: this philosophy of life is the only one that really puts you safe against economic difficulties like those produced by pandemics. Actually, I make debt only when I am offered a zero interest installments option and only if I have the corresponding value on my bank account: in this case, I am making debt to benefit from an extra availability of money I can invest in safe ways and, in general, save for any other reason. I use the same philosophy when dealing with credit cards (this essentially means using them as if they were debit cards) and, in general, I definitely avoid spending more than what I have. This results in less financial stress, especially when a pandemic is hitting my ability to earn money. Plus, managing well the debt or avoiding it totally leads to being able to save more money: saving money is important so that you are ready to afford also situations in which earnings are reduced. It is certainly wrong to spend most of your money and think ‘it’s okay, next month I will receive your salary’ and certainly it is even worse for people managing a shop, those who cannot rely on a guaranteed income. Having some savings ready to be used and giving up the idea of ‘If I don’t have money I’ll borrow them from the bank‘, in addition to not taking for granted the same income every month, is the best way to deal with difficult situations like those produced by the pandemic.
Dealing With Customers
Nowadays cafes and restaurants are essentially managed by two categories of people: those who have realized a personal dream and who put passion into their work, then we have the other ones, those who opened the cafe or restaurant just because they have not found other jobs or just because they believe being able to cook or make some cocktails is enough to run a company. It is not difficult to see the difference between a cafe in which tables are cleaned rarely, the coffee machine is always dirty and opening hours are never updated on Google Maps and a clean place in which quality products are served and in which you are sure you can go just by looking at opening hours on Google Maps because the owner is respectful enough towards customers not to let them go out of home for nothing. It is not difficult to see the difference between a place in which the owner - who may be wearing all the time a mask with the nose uncovered - treats you as if he is doing you a favor by serving you and another place in which the owner is polite and is showing you he is happy to deal with you and is not in that place just to make money.
Being Able To Innovate
When situations like the COVID-19 pandemic happen, being able to adapt is the key to survival. For example, restaurants that never delivered food should adapt and start a delivery service, even by just joining a specific platform providing their riders. Despite this, I happened to see restaurant owners with a very conservative mentality and who never wanted to deliver their dishes. They are those who don’t trust new technologies and who believe a restaurant is only a place where people go to eat, otherwise, they cook at home. They are those that refuse to use social media because they think as if they are managing an old tavern in which ‘only people who know good food‘ go to eat: those who hate people who take pictures of the food because ‘food is meant to be eaten’, who believe only traditional food is good and all the rest is trash, etc. We are talking about people with an old mentality: in a changing world, made of changing people and habituates, sticking to old preconceptions and not being open-minded is surely not an advantage, especially when you are dealing with the customers of today.
© 2021 Alessio Ganci