It's week 3 of the COVID-19 pandemic and restaurants are among the hardest industry hit by the cultural shift to stay-at-home recommendations and orders. How can you can make it through this pandemic and major change in how to operate a restaurant?
There is a restaurant segment that isn’t suffering during this time: quick-serve restaurants, including pizzerias, who already had delivery and/or a drive through. For most of these restaurants, sales are booming.
But the rest...
This is an unprecedented time for the hospitality industry, and I've been talking to a lot of people in different areas: associations, restaurants, food distributors, restaurant vendors, POS dealers and more who are all making massive adjustments in their operations.
There is no single answer to how to move forward. But I'm seeing some great examples of innovation and ingenuity. Below are a bunch of examples for you to consider along with some resources.
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