OUR DAILY BREATH: IDEATION AND SCENARIO PLANNING
Culinary Cues
APRIL 3, 2020
How do we balance lower volume with financial needs of the operation? [] CUSTOMERS ARE CONCERNED ABOUT THE SAFETY OF THE FOOD THEY ORDER. Possible strategy: Be proactive with a well defined, enhanced sanitation and food handling protocol for your restaurant and relay this information to your guests.
Let's personalize your content