1. Evaluate your inventory and decide what you want to sell.

Consider common food items and cleaning supplies that are in high demand. Identify what you want to sell as is and what you might want to sell as part of a package.

2. Price your offerings

Pricing for commodity items will be different from pricing for meals kits and menu items.

1. Update your menu on your online channels.

Set up or update your online store. Toast and Square offer services that connect with your current POS.

2. Set up your fulfillment channel

Here are some ways to reach your customers. Choose what makes the most sense for your restaurant.

1. Repurpose your space to make room for new offerings.

Even if you decide not to let customers in, there are advantages to making changes to your layout that will suit your delivery process.

• Use your dining space to make shopping aisles for commodity products. Try to keep aisles 8 feet apart to maintain social distancing safety standards.
• Turn your tables into grocery stands.
• Set up chairs for buyers while they wait outside.
• Set up 3 feet markings using tape or traffic cones at the billing counter so that customers can keep a safe distance form each other.

2. Think about how to display your inventory.

• Repurpose your storage containers for produce displays.
  
• Keep meat and dairy in coolers if you don't have refrigerated shelves. If you can't find coolers, you can set up a sign for customers to ask you for these products.
• Pre-package your dry goods like flour, pasta, rice into standardized portions
• If you have grab-and-go shelves, use them for produce/dairy.
• Repurpose drawers as storage containers.
• Display clearly the item's price, limit per customer, discounts and bundles.

3. Use best practices for social distancing and safety.

Whether your door is open or closed, follow these recommendations to keep your restaurant sanitary.

• Sanitize all items, produce and ingredients delivered to your restaurant prior to stocking it.
  
• Ensure all equipment and utensils are washed, rinsed and sanitized prior to closing and opening.*
• Perform a routine cleaning on high touch surfaces by employees and customers (POS systems, keyboards, handles to equipment, restrooms, door handles).*
• Make a routine cleaning on frequently touched items and high traffic areas.*
• Provide disposable packaging and utensils.
• Provide disposable gloves to employees handling the food.
  
• Locate sanitizer dispensers by the entrance and checkout.
  
• Keep an 8ft distance between aisles.
  
• Restrict the number of customers shopping at the same time.
  

1. Decide on opening hours

Consider what you are serving on your menu, the type of customers that come to your restaurant and grocery store traffic patterns to determine the best hours to remain open.

2. Make sure your staff is prepared

You need to have the right team performing different functions now. Make sure you are aligned on the new tasks if they are now different.

3. Keep your staff safe

Make sure you are taking precautions to keep your staff and your restaurant safe.

1. Adapt your brand.

Consider rebranding your restaurant temporarily to include “market”, “corner store”, or “bodega” in the name.

2. Create publicity material.

3. Use social media, forums and groups to get exposure.

Tell and share your story with customers and local media. Use these channels to communicate your corner store's items and other offerings on sale. Here are some resources to get you started.

4. Run promotions.

Give discounts in return for free promotions, send free 'necessity items' with food deliveries

5. Track your channels.

Use Google Analytics to follow web traffic on your website and keep track of what ads and posts are creating the most traction.