By Bora Kang and Colin Kopel Despite your best efforts to adhere to CDC’s safety guidelines and to make your guests feel safe and comfortable dining in your restaurant, you may face an unavoidable situation where your employee tests positive for the novel coronavirus. According to Will Eadie, Global VP of alliances, WorkJam, foodservice workersContinue reading “What to Do When Restaurant Staff Test Positive for COVID19”
Author Archives: Jay Bandy
Managing Bar Supply Chain During the Covid-19 Pandemic
Every bar manager experiences recurring nightmares of that one delivery day. We all know the one. It is the middle of the lunch rush and trucks keep showing up at the loading dock during times the restaurant has deemed inappropriate for deliveries. The cases of product continue piling up and floor management responsibilities are preventingContinue reading “Managing Bar Supply Chain During the Covid-19 Pandemic”
Upcoming Restaurant Tech Trends of the Post-COVID-19 World
The restaurant industry had to adapt to changes in consumer behavior during the COVID19 pandemic, testing out operational innovations and relying on technological solutions that allowed for social distancing and ensuring sanitation (1, 2). But even after the pandemic, sanitation and safety concerns are expected to remain, and the restaurant business model may have toContinue reading “Upcoming Restaurant Tech Trends of the Post-COVID-19 World”
Responding to COVID-19’s Impact on the Restaurant Supply Chain
by Bora Kang The COVID-19 pandemic has proven to us all just how interconnected our food system is in the US if not, the world. The supply chain failure and the domino effect of its impact have been a wake-up call for even the veterans of the food industry. Nationwide outbreaks have forced manufacturers toContinue reading “Responding to COVID-19’s Impact on the Restaurant Supply Chain”
Defining a Post-COVID19 Consumer: What Your Guests Will Look for When They Walk Through Your Doors
by Bora Kang You’ve re-opened your restaurant, congratulations! But much has changed since you’ve last had dine-in guests; consumer spending behavior and eating habits have been reset. Other than your most loyal customers, there is no guarantee that your old guests will return to dine with you while social distancing and other public health recommendationsContinue reading “Defining a Post-COVID19 Consumer: What Your Guests Will Look for When They Walk Through Your Doors”
Menu Development and Business Planning Resources
In the last few months, we have all seen a historical change in how restaurants operate and how restaurants have adapted to the new business environment that is a result of the coronavirus pandemic. In response to the “new normal” and evolving response to Covid-19, the following two guides were developed to assist the restaurantContinue reading “Menu Development and Business Planning Resources”
How to Grow Your Catering Business
by Bora Kang Catering has grown significantly over the last few years thanks to the widespread demand for this one word: convenience. Whether they be for office parties, conferences, birthdays or weddings, catering profits from the promise of efficiency, safety and most importantly—safe of mind. But as consumer spending on catering grows, so does theContinue reading “How to Grow Your Catering Business”
Catering for Restaurants
Important points to consider before starting a catering program Off-premise catering is undoubtedly a compelling business opportunity for restaurant owners. Aside from boosting revenue, catering can boost business during slow performing times, reduce excess food waste, allow for menu changes, and helps to increase employee retention as they gain new skills and varied tasks thatContinue reading “Catering for Restaurants”
Future of Food Delivery
How will restaurants deliver after COVID-19? The coronavirus crisis has challenged restaurants to rethink the way they deal with food delivery for good. Larger franchises have offered free delivery (McDonalds, Applebee’s, IHOP, Panera Bread, Wingstop and Chipotle Mexican Grill, among many others) to accommodate decreasing on-premise sales (1). Meanwhile, smaller restaurants had to turn toContinue reading “Future of Food Delivery”
A NEW TIME FOR OLD FASHIONED LEADERSHIP
Guest post by Robert Marshall – Organizational Health Consultant @ CSR A guide for establishing a critical connection to your teams and employees I hope this finds you well considering the unprecedented disruption of our personal lives and the negative effect it has had on the economy of this country. That we have collectively enduredContinue reading “A NEW TIME FOR OLD FASHIONED LEADERSHIP”
This Is How Your Small Business Ultimately Survives COVID-19
Guest post by Elena Stewart The COVID-19 pandemic has affected people and businesses alike all over the world. As a result, those that have been classified as “non-essential” are forced to pause their operations. For many small businesses, this can spell devastation. However, there are ways you can keep your business afloat during this difficultContinue reading “This Is How Your Small Business Ultimately Survives COVID-19”
Why a Bar Consultant is Your Restaurant’s Missing Link
After weeks of time-consuming meetings with local liquor distribution reps, local market research, and decision wavering, you finally feel confident that your bar is set up and ready to go. You put in your best effort to provide your customers with a great selection at a great value. You stop by your local corporate chainContinue reading “Why a Bar Consultant is Your Restaurant’s Missing Link”