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.
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Four tips for getting your restaurant back up and running
Making sure you have a safe, hygienic space for your staff and your customers. First impressions are crucial and can make or break whether a potential customer will want to dine in your restaurant.
We all know that in this ramp up time after restrictions begin to lift, we need to take a careful approach — and laundered linen will definitely set the standard for hygiene and cleanliness in your venue. But if we look past hygiene, what other factors should you consider?
COVID-19 Is the Opportunity Plant-Based Alternatives Have Waited For
Covid19 has wreaked havoc with certain sectors of America's food chain, most recently and notoriously, the meat industry.
Also, significant: supplies of meat at the retail level are dwindling. A May, 2020 report projects that meat supplies in grocery stores could shrink as much as 35 percent, meat prices could spike 20 percent, and the impact could become even "more acute later this year" as the pandemic's continuing effects on the U.S. agriculture supply chain are felt.
And yet, plant-based products commonly referred to as “meat alternatives†have soared in popularity – and profitability – during the coronavirus pandemic.
As Your Restaurant Rolls with the Punches of COVID-19, Keep These Tips in Sight
Unequivocally, restaurateurs and entrepreneurs in the food industry have been among the hardest hit, economically speaking, by the COVID-19 pandemic.
The normalcy of customers coming in the doors for a night of dining or even a casual lunch feels like a vision of the distant past. To make matters worse, reopening timelines, guidelines, and regulations at the federal, state, and local levels have felt like a moving target in most parts of the country since March.
As much as complete closures and stay-at-home orders have harmed the restaurant industry, reopening has come with fits and starts, presenting a new litany of obstacles for dining establishments to overcome.
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