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.
QR codes mandatory for NSW venues
Venues in New South Wales will be required to use QR codes for contact tracing purposes from 23 November.
New South Wales Premier Gladys Berejiklian announced the news yesterday, confirming QR codes for hospitality businesses "will be compulsory".
Previously, venues were able to use a code or physically record customer details.
It’s recommended venues use a QR code from Service NSW, however operators can also use a provider of choice.
Restaurant Misfits Podcast
Restaurant Misfits is a podcast dedicated to all things related to restaurant marketing, management, and everything else in between growing a restaurant business.
The podcast is brought to you by Misfit Media in collaboration with Total Food Service. Each episode is hosted by Brett Linkletter, CEO & CoFounder of Misfit Media, and can be found on Spotify, or played below.
Can a Delivery App Actually Support Restaurants?
The service is 100 percent owned by customers, restaurants, and drivers.
The COVID-19 pandemic, combined with the rise of third-party delivery companies, has been a disaster for independent operators.
Unsatisfied with the startling trend, Coomer, Withers, and others began working on different business models, building pro formas, and analyzing technology. It was an effort to answer an important question—what’s sustainable enough to put money back into the pockets of restaurants?
With that in mind, the friends realized they didn’t need to discover new technology or a new platform. The true innovation is creating a more equitable and profitable model.
The future of restaurants and restaurant marketing
Adaptability is truly a great human phenomenon. Perhaps that's why we emerge from the worst of times with new knowledge and ways to thrive. This is precisely what we see happening across industries, particularly in the food and beverage industry.
Restaurant brands are evaluating their post-COVID-19 strategies. They have to devise ways to drive as much revenue as they can and satisfy new consumer expectations at the same time. They realize they have to adjust and adapt on the fly to deal with future changes.
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