Your Guide to the Restaurant Guest During COVID-19
700+ restaurant guests share how their expectations have changed during the COVID-19 health crisis.
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.
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?”
“There’s so much that needs to be done to level the playing field,” says Cheryl Straughter, owner of Soleil Restaurant and Catering.
Learn how to approach reopening your restaurant during COVID-19 with this 78-item checklist.