How to Pivot to Takeout and Delivery During COVID-19
Restrictions around COVID-19 are changing quickly every day. Here's how to adapt your service model to the situation as it stands.
We've got an industry to rebuild. With the start of June, individual states began to roll-back or weigh-out easing restrictions on non-essential businesses, including restaurants. As our community enters into the reopening phase of this crisis, the days and weeks ahead will be marked with head-scratching, questions, challenges, creative problem solving, and support from restaurant folk near and far sharing in the struggle.
This interactive map from The New York Times shows 35 states have reopened and 11 states have reopened individual regions. In mid-April, nearly two-thirds of restaurants saw their revenues cut by 50% or more. In states that have reopened, revenue continues to fluctuate, reports Rally for Restaurants.
The restaurant community is filled with creative, passionate souls who don't shy away from putting their hands in the fire for the sake of their craft. As more states give restaurants the go-ahead to open their doors and welcome customers back in for a visit, restaurant owners and staff around the country are preparing to walk into the fire once again.
We've created this restaurant reopening special issue to arm restaurant people with actionable information and insights as they prepare to return to the line, the counter, the dish pit, the bar, the floor, the host stand, or the drive-thru window. We have gotten this far by staying on our toes and adapting in the face of overwhelming change. These same skills will serve us well as we set out on the long road to recovery. Together, we can – and will – rebuild our industry.
We spoke to the Top Chef about how she's running her business during a global pandemic. “We need each other during these times."
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.
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.
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?”
COVID-19 has made it essential for restaurants to rethink their normal operations. Here's how Fat Baby and Loco Taqueria are reinventing their restaurants.
Learn how to approach reopening your restaurant during COVID-19 with this 78-item checklist.