Resources to help you as you reopen your doors to customers
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.
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.