How owners can survive even in COVID

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Tips to Survive a COVID world.

This week's fresh serve of tips from around the globe to help the Catering and Restaurant Industry survive a COVID world.

Keep up-to-date with the latest in Catering Equipment & Restaurant Equipment, Food Trends & Business Tips from around the web.

This restaurant's revenue is better than last year.

Here's how owners can survive even in COVID.

In a year when thousands of restaurants have closed and many more are struggling to hang on, Bar Bombón in Philadelphia currently is enjoying sales 5% to 10% above last year's levels.

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This restaurant's revenue is better than last year Original story and image on usatoday.com


What Can Marketers Learn from COVID-19 Privacy Considerations? Original story and image on modernrestaurantmanagement.com

What Can Marketers Learn from COVID-19 Privacy Considerations?

It cannot be argued that COVID-19 is anything but a gut-punch to the restaurant industry. Projections for business sustainability are low and prospects grow bleaker each day that restaurants go without patrons who stay away due to mixed messages about safety.

As restaurants struggle to survive, they face another hurdle in protecting and maintaining data privacy of customers in the context of required state or municipal contact-tracing rules.

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How to retain and retrain staff in the COVID era

If you asked any hospitality operator what their main concern was when the imminent closure of venues was announced, it's more than likely their answer was ‘staffing'.

A solid team is what makes a restaurant. Finding the right individuals has always been a challenge, and no manager wants to let good people go without a fight. But trading restrictions and safety concerns have made losing staff a probability, not a possibility.

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How to retain and retrain staff in the COVID era Original story and image on hospitalitymagazine.com.au


How a Food Truck Can Open Doors Original story and image on modernrestaurantmanagement.com

How a Food Truck Can Open Doors to Restaurant Ownership

Kyle Gorlie opened his Vet Chef food truck in 2016. In four years of operation, he's doubled his sales every year, and today pulls in more than $475,000 a year. Those are profits many brick-and-mortar restaurants would look at with envy. But Gorlie's plans don't stop with the food truck.

His goal is to open a physical location for his restaurant, something he hopes to accomplish in the next year. In fact, a restaurant was his initial plan after graduating from culinary school until he started planning and realized a food truck was a better choice.

So, why did he opt for a food truck instead of a restaurant?

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