You've (Temporarily) Closed Your Restaurant's Doors. Now What?
If you were subject to a forced restaurant closure, here are the steps you can take to weather the storm and eventually reopen.
Get step-by-step advice, instructions, tools, and templates on topics like hiring restaurant staff, creating better compensation, and everything in-between.SEE ALL GUIDES
With on-premise restaurant operations restricted , restaurants have pivoted to run entirely through online-ordering and third party delivery. This comprehensive guide walks you through everything you need to know about growing off-premise restaurant sales.
‘‘We want to hire people who have that innate hospitality within them. The skillset is trainable.’’ — Korey, Head of HR
‘‘Nowadays, you have to do more things like emotional IQ training in the restaurant, which is probably the biggest difference.’’ — Jason, Manager
‘‘The easier part is managing the food. The hardest part is the people. That keeps me up at night.’’ — Josh, District Manager
Your go to place for information and insights about restaurant accounting, budget, spend, payroll, and taxes.
Everything you need to know about restaurant marketing, from getting your brand in-front of new customers to building rapport with existing ones.
Learn how to build a restaurant menu that excites taste buds and generates revenue.
On the Line is a place for restaurant professionals to tell their stories, learn, and get psyched about going to work every day. Subscribe to get restaurant industry news, advice, stories, and guides — right in your inbox. Join the fun. We won’t spam you, swear.