Culinary Cues
SEPTEMBER 4, 2020
. They say that hindsight is 2020 – that being so, there is plenty for us to reflect on and determine how we might have done things differently. At this point we are all hoping that 2020 will just fade from our memories. Chefs miss that in 2020. [] POSITIVE ANXIETY. Chefs miss the level of this interaction in 2020.
Touch Bistro
JUNE 2, 2021
However, guest safety is still a top priority and many restaurant are turning to restaurant reservation software to navigate the tricky business of fully reopening their dining rooms. While restaurant reservation software is becoming essential to reopening, the technology is still new to many restaurateurs.
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7 Shifts
MARCH 18, 2021
After a few weeks of uncertainty in February and early March 2020, COVID-19 was declared a pandemic on March 11, 2020, by the World Health Organization. It hit a fast low on March 22, 2020 — with the industry as a whole seeing a 77% drop in sales. A year ago this month, our industry was rocked to its core.
7 Shifts
JULY 10, 2020
Restaurants took a major hit from COVID-19 in 2020, with sales dropping by 79% in mid-March. Set a goal for your restaurant’s grand opening—whether it’s seating capacity, an order volume, or revenue for your first day back in business. Alternatively, bar seating must be closed until physical distancing requirements are eased.
Future Food
DECEMBER 15, 2020
Food & Hospitality Restaurant Openings & a Taste of What Was 2020. A part of saying goodbye to 2020, our group of culinary colleagues shared dinner at Ish last Saturday evening. Making the reservation was easy, the booking was re-confirmed with a personal call at 3pm and via an email at 4pm last Saturday.
Modern Restaurant Management
JUNE 10, 2020
But January 2020, though initially characteristic, became the start of a year that would deliver the longest “time-out” in history. ” No one knows for sure, but we are seeing glimpses of a trend that may be the answer for restaurant owners and operators: expanded outdoor seating. Inside Out.
Modern Restaurant Management
APRIL 20, 2020
Lacking cash reserves and the resources to access money (traditional bank loans), most restaurants were forced to lay off their employees. If, prior to the pandemic, your restaurant had a seating capacity of 120 seats, that may be reduced by 20 percent or more. 75 percent of the prior year’s monthly payroll cost.
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