The COVID-19 Issue

The Long Road to Rebuilding Restaurants

Chart a course for the winter months.


Winter is on the horizon, and for restaurants in most states, this means cold weather. And with the cold comes a slew of questions with no easy answers.


Despite this, the community continues to persist, with owners and operators charting a course and figuring out how they can adapt operations to keep their businesses running and communities fed.


Some restaurants are tapping into early lessons from those who found success during COVID-19 by not only adopting, but optimizing, digital ordering channels like online ordering, curbside pickup, and contactless delivery. Others are rethinking their business models and finding ways to diversify their revenue streams.


Every restaurant is different and will require a different action plan for the coming months. But even if your restaurant’s not in a cold-weather city or state, the situation surrounding COVID-19 could shift at any time. And you need to be prepared.


We've created this special issue to arm restaurant people with actionable information and insights, covering monitoring your metrics, prepping your space, managing your staff through this tough time, and more.


You’ve gotten this far by staying on your toes and adapting in the face of overwhelming change. These same skills will serve you and the community well as we continue on this long road to recovery. Together, we can rebuild our industry.

COMMUNITY SPOTLIGHT

Culture and community are two cornerstones on which Black Sheep has been built, but we have never been truly tested before. And I can hand-on-heart say that now we have, and I have never been prouder of what we have built here.

Syed Asim Hussain, Co-Founder, Black Sheep Restaurants

Operations

Nina Compton Is Not Giving Up

We spoke to the Top Chef about how she's running her business during a global pandemic. “We need each other during these times."

Operations

There’s Always Room at Briana Riddock’s Table

Riddock didn't start in traditional kitchens, but her passion and grit shine through in the intimate dining events she hosts in her hometown of Atlanta.

Operations

Herb & Beet Gets Creative to Bring in Revenue with Restaurant Reopening on Hold

When the shutdowns started, the Herb & Beet team didn’t falter on their mission. Instead, they found creative ways to keep their community fed, employees working, and revenue coming in.

Training

Black Sheep Restaurants Creates a COVID-19 Playbook to Support the Community

After setting up procedures to keep their staff and guests safe, the Black Sheep Restaurants team looked outward and asked, “How can we help others in the restaurant community?”

Operations

Immigrant and BIPOC Restaurateurs Face an Even Tougher COVID-19 Reality

“There’s so much that needs to be done to level the playing field,” says Cheryl Straughter, owner of Soleil Restaurant and Catering.

REOPENING GUIDELINES FROM STATE AND FEDERAL AGENCIES

Should You Reopen? This Tool Will Help You Decide

CDC

Guidance on Preparing Workplaces for COVID-19

OSHA

Best Practices for Retail Food Stores, Restaurants, and Food Pick-up/Delivery Services During the COVID-19 Pandemic

FDA

Guidance on Cleaning and Disinfecting Workplaces

CDC

Safety Tips for Restaurants Providing Curbside Pickup and Takeout Service

Department of Labor

Getting Your Workplace Ready for Coronavirus

World Health Organization

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Restaurant Reopening Checklist
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Restaurant Reopening Checklist

Learn how to approach reopening your restaurant during COVID-19 with this 78-item checklist.

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