COVID-19 has had a tremendous impact on the restaurant and foodservice industry. The Franchise Times recently hosted a webinar titled, “Rethinking, Reimagining, and Reopening Your Restaurant”. There are several useful tips that the panelists highlighted to help keep operations running. 1. Outdoor seating Many restaurants never had outdoor seating pre-pandemic,
This year, with take-out surging with popularity, to-go containers have been more necessary than ever. The type of container that your operation chooses to put food in is crucial, especially to keep foods hot. There are several different materials that are best for insulation and safety. Investing in the correct
In this day and age, it is difficult to know what an operation’s menu presentation should look like. Should they be single-use, digital, or displayed on a chalkboard? A company in Seattle called Taste Envy has come up with an idea to use a material that is wipeable with disinfectant and
Salads are commonly a go-to option on a menu for customers during the summer due to the high temperatures and need for something refreshing. Using seasonal produce can enhance your salads and give it the freshness that customers are looking for. Beyond the classic iceberg, butter lettuce and cucumbers can
More than half of Americans are increasing their plant-based food intake, which means it is important that restaurants rethink how they offer vegetarian and vegan menu items. Although the goal is to appeal to vegetarians, engaging meat eaters as well is key to success. Brands must leverage foods that are
Appetizers have become an integral part of the dining experience. Offering tasty appetizers that consumers will want to order increases profits. However, it is important to look at trends and practices that can help capitalize on this. Making sure that you have items on your menu that people want is
The harsh safety guidelines of the COVID-19 pandemic immediately placed thousands of restaurants on-hold. As the reopening process starts, customers will be coming back to a much different dine-in experience. Many foodservice professionals are projecting that the regulations of the past couple months will impact how operators conduct business post
The Centers for Disease Control and Prevention (CDC) released safety protocol for reopening dine-in restaurant service. These precautions are designed to encourage safety for employees and customers. Here are several tips from the CDC: Restaurants select a staff member to handle any COVID-19 problems. This includes monitoring social distancing between
Summer can be a great opportunity to update your operation’s menu to feature delicious and refreshing dishes that are perfect for warm weather and good times. Here are some wonderful options to enhance your menu and increase customer satisfaction and sales. What screams summer more than a scrumptious pepper-rubbed steak
The restrictions of the COVID-19 pandemic have forced restaurants to rely on takeout and delivery services to sustain sales during the past two months. Restaurants are beginning to open their doors for dine-in, but many people will continue to avoid public settings and dine at home. Operators must continue to
August is a transitional month for restaurants, caterers, cafés, and foodservice operators. Summer dining is still in full swing, but operators are also beginning to look ahead to Labor Day, back-to-school schedules, and the early stages of fall menu planning. This makes August a valuable time to evaluate menu offerings,
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