In the best of times, restaurants operate between a 3-6% profit margin, with around 60% of them failing within the first year. On top of that, the competition in the market can cut into those already-tight figures. To combat this, restaurateurs have employed some extraordinary tactics to foster a …
Restaurant Staffing and COVID-19: Before Reopening, Think About Your Team
We all want to get back to "normal," whatever that means now. Honestly, "normal" wasn't very normal in the first place so, let's look at this as a reset. This time around, there's an your opportunity to do things better than you did before. As the bills pile up and the PPP money runs low, you'll …
Los mayores temores de sus clientes ante la reapertura de un restaurante
Si estaba cansado de oír la palabra "sin precedentes" en las primeras fases de la pandemia, acostúmbrese a ella. A medida que nos adentramos en la reapertura y tanteamos el nuevo panorama, "incierto" podría convertirse en la próxima palabra de moda de COVID. Los restauradores, el personal y los clientes la sienten en toda su ...
July 2020 Restaurant Industry News Roundup
Is it August already!? We're glancing at our rearview mirrors while July fades into the horizon as we work on this month's restaurant industry news roundup. It's been a rough year for restaurants. As states try to decrease virus numbers, restaurants who'd previously shuttered in-house traffic are …
7 innovaciones en restaurantes para COVID
The U.S. grapples with the COVID-19 outbreak well into the year, and many states have (tentatively) begun reopening public spaces. Almost everyone is discovering that dining-in has become a much different experience than it was in early 2020! Fortunately, some smart maneuvering can help restaurants …
Utilizar la tecnología de los restaurantes para cumplir la ley
Recently, the UK Government released information on safe operating practices for restaurants to reopen in the UK. The 44-page document offers insight and policy suggestions to guide operators on procedures to keep a safe environment for staff and guests. There is a lot to pick through, and the …