Contrary to popular belief, future-proofing your restaurant doesn't have to be expensive, difficult or time-consuming. And coming up with future-proofing ideas isn’t as hard as it sounds when you plan ahead.

Discovering how to stay relevant is a process of consistently making simple changes versus racing to catch up after a crisis. 

Below, you'll find 10 tips that give your restaurant the capabilities it needs to stay ahead of the curve.

How many seats can you have? How much staff do you need? Are you prepared to offer takeaway if necessary? What can you do differently in case of another cycle of lockdowns and social restrictions?

You survived the first waves of COVID-19. Take the lessons you learned and create a clear strategy instead of leaving yourself to make decisions on the spot. You can always adjust as you go.

A new study showed that 28% of unvaccinated consumers would consider lying about their status in order to eat out. As part of your strategy, how will you deal with guests who refuse to adhere to guidelines and restrictions?

Put your social media to use and post regular updates informing about your opening times, what guests can expect and how they can make a reservation.

Communicate what the experience in your restaurant looks like, making it easier for guests to consider it "safe to dine out" by breaking down how your restaurant tackles safety issues like social distancing. With curfews, lockdowns and Covid passports still part of the world, it’s important to keep your guests informed.

2020 and 2021 demonstrated the power of social media and digital channels. Keep using your social media, and update your website often so your guests can find the information they need to make their next reservation.

Also, the experience starts before the reservation, so don't forget to update your operating hours across channels as well.

If the forced closings of the last year taught us anything, it’s that the restaurant industry has to take each day as an opportunity to turn a profit.

Offering gift cards (especially around the holidays) is a great way to earn revenue now and guarantee guests for the future.

HOGO (the hassle of going out) is a real thing. So is genuine concern and fear of some diners over the next wave of the pandemic.

To protect your business from wary guests, include no-show protection for every reservation – either by deposit, prepaid ticket or storing credit card information. As long as you follow all official guidelines, your restaurant shouldn’t suffer because a party decides to stay in and not show up for their booking.

With that in mind, be very clear in your cancellation policy and provide a window of opportunity for guests to back out of a booking. This is how a good relationship with a guest begins.

You probably have a system in place so you can do your taxes when the time comes. But now, more than ever, it's crucial that you have a clean way to keep track of expenses so you don't overlook anything.

Having an accountant is vital, but consider implementing a simple financial report system instead of fetching reports and sheets from different sources to see how much money you've made or spent.

You know your restaurant better than anyone, so why not put the information into practice? Superb’s GXM lets you collect guest data and insights about your business in one place – not in multiple systems, third-party tools or plugins.

Opportunities can be as simple as revamping your menu to widen your margins. Check out your history for menu trends, popular dishes, and items that are not worth the cost. And then adapt.

Tweak your menu already now to exclude what isn't working and maybe add new elements that are more cost-effective. If you resorted to takeaway during this past year, you'll probably have even more information that you can use regarding your guests' preferences.

With the food supply chain chaos of this year, we’ve all seen the value in a less complicated supply chain and cost reduction. But how does changing your inventory practices help?

If you do monthly inventory, you'll end up buying more than you need, and there's nothing you can do after over-ordering food.

With weekly inventory, you'll get precise calculations on what you need, what you have left and what is not selling well compared to how much it costs you.

An extra tip would be to do inventory every Sunday after service, so you'll find your shelves emptier than ever, allowing you to have an accurate perception of what is missing. With this method, you'll have to do it 4 or 5 times a month instead of one.

It's more work, but you'll see the benefits right away.

Ask your guests what they would like to see in your restaurant and how they feel about the current situation. It can be new dishes, new interior decoration, different opening hours for the garden or more cocktail options.

When you ask your guests what they want, you'll end up bonding with them by showing you care while getting some tips on how to improve your restaurant. Maybe you'll even get new ideas that you had never thought of before!

It’s the perfect time to team up with other restaurants in your community, bring in some new chefs for collaborative dinners or even partner up with suppliers and plan an event.

If you stand together during uncertainty now, you’ll be stronger for the future. And you’ll allow your guests the opportunity to be there for you and show their loyalty.

People want to work for empathetic leaders. The days of being a rockstar boss who yells and demands long hours are over… and the restaurant industry labour shortage is proof.

The restaurant and bar industry is the hospitality business. It’s people-driven and people-focused.

To make it to the future, you’ll have to level up. And that starts with your leadership skills. Empathy is the number one skill required for successful leaders, and yet it’s often overlooked in the restaurant industry.

You can change that. And now is the time to do it. Your future depends on it.