Operating in a Pandemic
Resources to help you as new restrictions are put into place.
Family Meal Kit Concepts
Family meal kits
When it comes to finding new ways to generate revenue for your restaurant, one of the simplest is offering family meal kits. These don’t have to be elaborate, over the top, decadent and complicated meals, but rather quite the opposite. They should be simple, approachable, and easy to execute.
Adapting to take-out & delivery.
As our communities, governments, and society have transformed to lifestyles of social distancing resulting in offsite dining as the only operational model for restaurants. Whether your restaurant(s) have been on the cutting edge of this dining segment, a relative newbie, or somewhere in between; the following encompass traditional best practices as well as current innovations and/or considerations emerging from COVID-19’s impact on the industry.
Supporting your back-of-house operations
A back-of-house perspective for COVID-19
We all know it by now, COVID-19 has totally disrupted the restaurant industry. With major changes to operations, most resources on how to best adapt have been focused on front-of-house operations. While front-of-house operations are key, a focus on back-of-house operations can help provide even more comfort to customers dining at your location. To provide a back-of-house perspective, our Chef, Derek Bugge, shared insights on how he would adapt to support his team through COVID-19.
Managing your workforce through crisis
For most, your restaurant is more than a job, more than a community, it’s not unlike a family. A majority of us take this to heart and, as the head of the family, you want to take care of your staff in a manner consistent with that perspective. This is easy to do when your dining room is full, but what do you do when the government mandates you to shut your doors indefinitely?
Refreshing your digital storefront
More than ever before, people are screen first approach when exploring their options and informing their decisions, especially for restaurants. Chances are excellent that their first (re)visit to your restaurant will be online.
Counter a labor shortage
with Chef Derek Bugge
As every restaurant in the state is being forced to shut its doors for the next few weeks, many are opting to offer take-out and delivery. Here is a generic list of commonly used value-added items to start using immediately to assist in minimizing labor hours while maintaining those standards.
Staying ahead of the game
QR coded menus:
What you need to know (plus best practices)
Covid-19 mandated ‘single use’ menus, are costly and wasteful. Restaurants and bars across the industry are turning to QR Codes that are linked to digital menus and contain the menu exploration experience on your guest’s smartphones.