{"id":52256,"date":"2020-04-21T12:54:11","date_gmt":"2020-04-21T10:54:11","guid":{"rendered":"https:\/\/www.santpol.edu.es\/?p=52256"},"modified":"2020-04-21T13:13:39","modified_gmt":"2020-04-21T11:13:39","slug":"restauracio-sostenibilitat-producte-proximitat-compromis-entorn","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/ca\/blog\/restauracio-sostenibilitat-producte-proximitat-compromis-entorn\/","title":{"rendered":"“En restauraci\u00f3, sostenibilitat, producte de proximitat i comprom\u00eds amb l’entorn venen amb for\u00e7a”"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]La Gemma Vidal \u00e9s directora de Recursos Humans d\u2019UDON<\/a>, grup de restauraci\u00f3 especialitzat en menjar asi\u00e0tic amb pres\u00e8ncia a Espanya i Portugal. Amb ella parlem de l’impacte de la Covid-19 en el sector de la restauraci\u00f3 i de com afrontar l’escenari futur. Sostenibilitat, proximitat, comprom\u00eds i garantir sistemes de desinfecci\u00f3 i higiene s\u00f3n alguns dels elements que, segons Vidal, caracteritzaran les empreses de restauraci\u00f3 en el per\u00edode posterior a la crisi del coronavirus.<\/strong>[\/vc_column_text][vc_separator][vc_column_text]Quin ha estat l’impacte de la crisi de la Covid-19 a nivell econ\u00f2mic i estructural en la vostra empresa?<\/strong><\/p>\n

La situaci\u00f3 de facturaci\u00f3 i el Reial Decret 463\/2020 pel qual es va declarar l’Estat d’Alarma ens ha portat a realitzar un Expedient de Regulaci\u00f3 Temporal d’Ocupaci\u00f3 (ERTO) per a tots els equips. Hem deixat el m\u00ednim d’estructura imprescindible per als processos de cada moment. La intenci\u00f3 \u00e9s poder suportar aquest per\u00edode per garantir la continu\u00eftat del negoci un cop passi.<\/p>\n

 <\/p>\n

I com us esteu preparant per quan tot aix\u00f2 passi?<\/strong><\/p>\n

Estem fent un compte enrere amb una data te\u00f2rica de retorn per tenir tots els procediments preparats. Els departaments han coordinat les actuacions necess\u00e0ries calendaritzades segons la data establerta.[\/vc_column_text][vc_column_text]<\/p>\n

El negoci se centrar\u00e0 en el client nacional i diari, de manera que s’haur\u00e0 de treballar molt b\u00e9 l’atracci\u00f3 i sobretot la fidelitzaci\u00f3<\/em><\/span><\/p><\/blockquote>\n

 <\/p>\n

Quins nous escenaris es poden obrir al mercat un cop passi el per\u00edode de confinament?<\/strong><\/p>\n

La incertesa ha estat la gran protagonista d’aquesta \u00e8poca. El que ens deparar\u00e0 despr\u00e9s ser\u00e0 tamb\u00e9 molt variable segons el temps que duri aquesta crisi i les reaccions que provoqui.<\/p>\n

A nivell de negoci, entenem que el delivery ser\u00e0 el gran protagonista.<\/a> Ja era una l\u00ednia de negoci en creixement, per\u00f2 ara ser\u00e0 el gran protagonista, fins que les persones vagin agafant confian\u00e7a i les mesures vagin tenint resultats positius.<\/p>\n

E<\/strong>l negoci se centrar\u00e0 en el client nacional i diari, de manera que s’haur\u00e0 de treballar molt b\u00e9 l’atracci\u00f3 i sobretot la fidelitzaci\u00f3. El turisme no es reactivar\u00e0 fins a finals d’any, principis del 2021.<\/p>\n

Com totes les crisis, aquestes fan que els clients es tornin m\u00e9s exigents i vulguin amortitzar millor la inversi\u00f3 en oci (incloc restauraci\u00f3). Aix\u00ed que s’haur\u00e0 d’assegurar que es comunica l’ess\u00e8ncia del negoci i que es garanteix l’experi\u00e8ncia que espera el client.<\/p>\n

Les empreses hauran de ser m\u00e9s transparents i m\u00e9s implicades amb l’entorn<\/strong>. Ve amb for\u00e7a la sostenibilitat, producte de proximitat i empreses compromeses en general. El teletreball agafar\u00e0 protagonisme en els llocs que es pugui i probablement la flexibilitat ser\u00e0 essencial per a tots els llocs de feina.<\/p>\n

[\/vc_column_text][vc_column_text]<\/p>\n

De cara als clients, s’hauran de poder garantir sistemes de desinfecci\u00f3 i higiene per donar-los el m\u00e0xim de seguretat i confian\u00e7a<\/em><\/span><\/p><\/blockquote>\n

 <\/p>\n

Qu\u00e8 recomanaria a les empreses de restauraci\u00f3 que estan en la mateixa situaci\u00f3?<\/strong><\/p>\n

– Planificaci\u00f3, comunicaci\u00f3, transpar\u00e8ncia i an\u00e0lisi de diferents escenaris possibles per poder reaccionar. \u00c9s important comen\u00e7ar a preparar-se per tal que la reobertura no ens agafi a contrapeu: cal saber amb qu\u00e8 i amb qui comptem.<\/p>\n

– Cal tenir un cronograma amb tots els departaments implicats ben coordinats per saber qu\u00e8 i qui ha d’actuar en cada moment. Ara no hi ha excusa, tenim el preuat temps per planificar.<\/strong><\/p>\n

– La comunicaci\u00f3 emocional i comercial, interna i externa, ser\u00e0 clau<\/strong> per diferenciar l’ess\u00e8ncia de les empreses, aix\u00ed com el seu comprom\u00eds amb l’entorn.<\/p>\n

– De cara als clients, s’hauran de poder garantir sistemes de desinfecci\u00f3 i higiene<\/strong> per donar-los el m\u00e0xim de seguretat i confian\u00e7a per accedir als nostres locals: prendre’ls la temperatura per entrar, gel desinfectant al seu abast, l\u00ednies de separaci\u00f3 clares entre persones i una experi\u00e8ncia \u00fanica que compensi tot el context desfavorable.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text]La Gemma Vidal \u00e9s directora de Recursos Humans d\u2019UDON, grup de restauraci\u00f3 especialitzat en menjar asi\u00e0tic amb pres\u00e8ncia a Espanya i Portugal. Amb ella parlem de [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":52254,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4770,4771,5025,4772,1946,10],"tags":[4406,5095,5099,5174,5177,5192,5196,5307,6628,6629,6632,6633,6637,6835,6836,6837,6838,6839,6840,6842,6841,5027,6603,6604],"class_list":["post-52256","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-en-ca","category-noticias-home-en-ca","category-noticias-inicio-ca","category-noticias-sector-en-ca","category-noticies-home","category-sense-categoria","tag-4406","tag-5095","tag-5099","tag-5174","tag-5177","tag-5192","tag-5196","tag-5307","tag-6603-ca","tag-6604-ca","tag-6632","tag-6633","tag-6637","tag-6835","tag-6836","tag-6837","tag-6838","tag-6839","tag-6840","tag-6842","tag-6841","tag-coronavirus-2-ca","tag-sostenibilidad-ca","tag-udon-ca"],"yoast_head":"\n"En restauraci\u00f3, sostenibilitat, producte de proximitat i comprom\u00eds amb l'entorn venen amb for\u00e7a" - 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