Making new service models work onsite food service operations
Food Management 1/12
The coronavirus pandemic has forced onsite dining providers to adjust operations with new or modified service models and programs like grab and go, preorder and delivery in order to continue to provide quality foodservice while keeping customers and staff safe. Here’s a roundup of what they‘ve been doing.
Minimum wage will increase menu prices, but we’ve underpaid for years
The Counter 1/12
President-elect Joe Biden has pledged to boost the federal minimum wage to $15 an hour, which has remained stuck at $7.25 an hour since 2009. Now some restaurant owners are preparing customers for increased menu prices.
Food Industry Policy
How Restaurants Can Use a Customer Data Platform to Increase Revenue
QSR Magazine 1/13
What if while creating marketing campaigns, you could identify the best people to contact? What if you knew the best channels to use and the best promotions to share? Well, you can do all of that with a customer data platform.
Pandemic recovery will be uneven, but restaurants will emerge stronger
Nation’s Restaurant News 1/12
Restaurants have a long haul ahead of them before they make up what has been lost during the coronavirus pandemic, but operators are going to take what they have learned during the crisis and could eventually come out of it stronger, according to industry experts speaking at ICR Conference 2021 on Monday.
On the Side
Cocktails To-Go Help Restaurants Stay Afloat
The Pew Charitable Trusts 1/12
Some states, counties and cities also are trying to help restaurants and bars by reducing or waiving alcohol licensing fees, which can range from a few hundred to thousands of dollars. But some industry officials said the money saved from reduced fees is miniscule compared with the money gained from cocktail sales.
11 vegetable-centric takeout options from Bay Area restaurants for New Year’s health kicks
San Francisco Chronicle 1/12
January often comes with New Year’s resolutions to eat healthier — and to eat more vegetables in particular. That can be tough in our current takeout- and delivery-only dining landscape.