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Back to business: how to reopen on the front foot By BigHospitality As restaurants and pubs begin to wake from enforced hibernation, here’s some things businesses should consider to help them get back to business Streamline menus and keep competitive With the uncertainty of al fresco dining due to changeable weather conditions and the reduced numbers of covers that businesses can do, many businesses will not be operating with full teams when they do choose to reopen, so ensuring that your operation reflects this is crucial. One way to do this is through the streamlining of menus to ensure that kitchen teams can cope in the early stages and to keep ordering and overheads costs as low as possible to reduce waste should adverse weather hit. Gastropub Parkers Arms in Newton-In-Bowland, for example, has reopened its doors for al fresco trading with a tight picnic box menu that features dishes including a home-smoked peppered brisket bun with skinny frie

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