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OCTOBER 19th, 3-4pm EST
Serving Up Safety: Creating Contactless Guest Experiences
86% of guests ranked a contactless experience as their top priority when returning to restaurants. In this discussion, restaurateurs will share their experiences transforming their operations - from creating a prepped food to-go fridge with its own brand, to selling meat by the pound - to deliver a safe, hospitable guest experience.
In partnership with Staples Connect, who are providing Toast customers exclusive discounts up to 25% off essentials to run your restaurant like custom menus, signs, PPE, sanitizer, paper and more.
NOVEMBER 2nd, 3-4pm EST
The Future of On-Premise Dining
On-premise dining is changing for the long haul. In this discussion, you’ll hear from restaurateurs about how they adapted their physical spaces and their operations to run safely during COVID, from expanding to a cabana, winterizing their patios, and letting guests order from their phones.
In partnership with OpenTable.
NOVEMBER 16th, 3-4pm EST
Optimizing Your Digital Ordering: Saving Money and Time with Takeout and Delivery
Did you know that restaurants save an average of $3000/month when they receive orders through their website, instead of through third-party delivery companies? In this discussion, you’ll hear from restaurateurs about how they pivoted their business to focus on takeout and delivery, and how they kept revenue coming in through those channels with great marketing.
DECEMBER 2nd, 3-4pm EST
Staffing Models for Growth: The Future Restaurant Workforce
How can new ways of managing your staff and your technology increase tips and make your restaurant a great place to work? The restaurant industry is starting to test new service and compensation models to meet the needs of their staff in COVID-19. We’ll discuss how restaurateurs are reconfiguring how they hire, train, and retain their staff members, and which of these changes will likely be sticking around.