As restaurants slowly begin to reopen and employees come back to work, they will need to adapt to the “new normal.” Technology will play a key role and both current and future restaurant workers will need to learn new skills and adapt.
Running your on-premises dining at reduced capacity will stress margins making it more important than ever to make sure you have complete control of inventory costs. We’ve worked with our team of experts to compile a list of top inventory reports you should be running to get ready for your re-opening.
Although many restaurants have pivoted quickly to off-premises dining only, that model isn’t a fit for every brand. Not to be deterred, several of those establishments are getting creative with offerings such as curated meal kits and market baskets. Some restaurants are even expanding their menus to become pop-up general stores.
We’ve seen many customers seemingly overnight, adopt or prioritize take-out and delivery services to maintain revenue streams. Now more than ever, it’s essential to effectively manage cost and control waste to ensure the sales you capture have a healthy bottom-line.
We’ve packaged up complimentary learning paths and restaurant delivery service integration options to ensure your off-premise operations are optimized and to keep your staff productive during times of low foot traffic.