OUR DAILY BREATH: IDEATION AND SCENARIO PLANNING
Culinary Cues
APRIL 3, 2020
Possible strategy: More space between tables and controlled limits on customers allowed at one time. How do we balance lower volume with financial needs of the operation? [] CUSTOMERS ARE CONCERNED ABOUT THE SAFETY OF THE FOOD THEY ORDER. Let your customers know that safety and sanitation is your most important job.
Let's personalize your content