In the best of times, restaurants operate between a 3-6% profit margin, with around 60% of them failing within the first year. On top of that, the competition in the market can cut into those already-tight figures. To combat this, restaurateurs have employed some extraordinary tactics to foster a …
Restaurant Staffing and COVID-19: Before Reopening, Think About Your Team
We all want to get back to "normal," whatever that means now. Honestly, "normal" wasn't very normal in the first place so, let's look at this as a reset. This time around, there's an your opportunity to do things better than you did before. As the bills pile up and the PPP money runs low, you'll …
De grootste zorgen van uw gasten over de heropening van een restaurant
Als je het beu was om het woord "ongekend" te horen in de vroege stadia van de pandemie, wen er dan maar aan. Terwijl we ons opmaken voor een heropening en voorzichtig het nieuwe landschap aftasten, zou "onzeker" wel eens het volgende COVID-modewoord kunnen worden. Restaurantexploitanten, personeel en gasten voelen het in volle ...
7 restaurantinnovaties voor COVID
The U.S. grapples with the COVID-19 outbreak well into the year, and many states have (tentatively) begun reopening public spaces. Almost everyone is discovering that dining-in has become a much different experience than it was in early 2020! Fortunately, some smart maneuvering can help restaurants …
Restauranttechnologie gebruiken om aan de wet te blijven voldoen
Recently, the UK Government released information on safe operating practices for restaurants to reopen in the UK. The 44-page document offers insight and policy suggestions to guide operators on procedures to keep a safe environment for staff and guests. There is a lot to pick through, and the …
Hoe word ik een barman?
It may seem improbable to imagine bartending in the time of social distancing, especially as restaurateurs grapple with turnover and closure due to lockdown measures. But while the future may seem uncertain in the presence of the coronavirus pandemic, tomorrow will come. Look at how quickly guests …