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.
2020’s Marketing Lessons Hold Advice for 2021 and Beyond
Raise your hand if your 2020 marketing plan included messaging about wearing a mask. No one?
How about weeks-long dining room shutdowns? Still nothing?
To say this year has been unpredictable is becoming cliché. By now, the trying situation facing many restaurant owners and managers around the country is simply a predictable reality. Curbside takeout and no-contact delivery are the norms. If a restaurant can open its doors, the rigid rules for containing the spread of COVID-19 are habit.
The Trust Economy
and the Future of Restaurant Marketing
March 2020 and COVID sparked changes for the restaurant industry that brought forth a new era. Restaurants were forced to shut doors or pivot to delivery and carryout. Some have returned to outdoor dining, but things are still far from the previous norm. According to Statista, seated diners in U.S. restaurants are down 47 percent year-over-year. On top of a pandemic shifting dining habits, there’s been extraordinary social dilemmas and civil unrest.
In the summer, a movement to pull advertising dollars from social media platforms, specifically Facebook, was born. Well-known brands like Denny’s, Starbucks, and Dunkin’ joined what became known as the Stop Hate for Profit campaign.
Groups of up to 30 allowed in restaurants
NSW coronavirus restrictions ease with groups of up to 30 allowed in restaurants
Gatherings in outdoor public spaces and group bookings at restaurants will be increased to 30 people from this Friday, however,"mingling" is still off the cards. Subject to the 4-square-metre rule indoors and 2-square-metre rule outdoors.
The Importance Of A Direct Ordering Channel For Restaurants
Matthew Benzel leads Onosys as CIO and COO, equipping enterprise restaurants with digital ordering capability.
When third parties are the front end of the customer experience, they own the buyer relationship and data. The restaurant operator loses out on important insights, direct engagement, marketing opportunities and more. Most of all, restaurants lose out on the opportunity to turn their marketing costs into profits from repeat purchases.
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