What are Some Additional Ways to Build Revenue Streams and Prepare for the Winter Months? | Modern Restaurant Management | The Business of Eating & Restaurant Management News

This edition of MRM's "Ask the Expert” features advice from EZ-Chow Inc. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Everywhere we turn right now it seems restaurant brands are continuing to face operational challenges and hurdles. With outdoor dining occupying the foreground, and bars and indoor dining taking a back seat to consumer preferences, it begs the question: what happens when it gets cold?

Outdoor dining works great during the warmer weather, and for facilitating additional curbside/delivery. However, for many states and cities in climates that experience a full four seasons of weather, cooler weather is fast approaching and with it, another chance to make operational changes.

So, what are some additional ways restaurant operators can swing with the seasons and make additional revenue?

1. Meal Kits – A variety of restaurants are turning to meal kits as…

Sallie Clark

Sallie Clark is Chief Sales Officer at EZ-Chow. Clark has more than 30 years of experience in customer service and sales, and has worked with large, national corporations and chain restaurants to small eateries. Her perspective provides a unique understanding in terms of what businesses need to run smoothly and effectively. Her clients are her business partners and she strives to meet their needs to help them attain their goals. Prior to EZ-Chow, Clark worked for General Electric as a Customer Service Representative and held account representative roles for Blue Cross Blue Shield and Rawlings Group, where she also served as a client services representative. In addition, she owned her own business, Convert Your Archives, which was sold to Premier APS.

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Sallie Clark