This spring, join Toast for a four-part virtual event series, each focusing on a different aspect of running a restaurant as we come out of COVID-19.
During the past year, restaurateurs have faced a never-ending stream of challenges. COVID-19 has forced owners, general managers, chefs, bartenders, and servers to fundamentally rethink what hospitality looks like.
And as the industry races to rebuild and reopen, restaurateurs will have to make decisions about how to rebuild their teams, manage their finances, structure their service models, provide exceptional digital hospitality, and choose the right technology to support their business models.
Register for the Reimagine Restaurants virtual event series to hear real restaurateurs share what it's been like to run their businesses this year, and how they've ended up with a plan of attack that's working for them.
April 26, 2021 | 2-3pm EST
Reimagine Restaurant Staffing
How can new ways of managing your staff and your technology increase wages and make your restaurant a great place to work? Restaurant operators are starting to test new service, compensation, and payment models to meet the needs of their staff during COVID-19.
In this panel discussion, we’ll learn how restaurateurs are reconfiguring how they hire, train, and retain their staff members, and which of these changes will likely be sticking around.
Whether you’re opening a new restaurant, expanding your concept, or renovating within your existing four walls, you’re going to need capital to make it all happen. The restaurant industry is turning to new sources of revenue and new financing tools to rebuild their concepts during COVID-19.
In this panel discussion, we’ll learn how restaurateurs around the country are reimagining money. This virtual event will be moderated by Jim Nau, a Toast customer and Restaurant Operations Consultant for US Foods.
On-premise dining has changed forever. COVID-19 has created a unique opportunity to rethink the traditional service model and come back stronger than ever with restaurants that are more efficient, profitable, and equitable than they were before.
In this panel discussion, you’ll hear from restaurateurs across the country about how they’ve adapted their in-house operations and service models to keep their staff and guests happy and their profits healthy.
COVID-19 has created a fundamental change in dining behavior: Guests are still seeking great hospitality, but they expect the same consistent experience both in-person and online, across every digital channel.
In this panel discussion, you’ll hear from restaurateurs about how they’re pivoting their businesses to tailor their guests’ digital experiences to build loyalty, bring in more online orders, and turn casual guests into consistent regulars.
Presented in partnership with Raydiant and Incentivio.