Doing Rounds of The Kitchen Table
This week's fresh serve of news from the Catering and Restaurant Industry.
Keep up-to-date with the latest in Catering Equipment & Restaurant Equipment, Food Trends & Business Tips from around the web.
Coronavirus: What restaurants could look like after COVID-19
Australians are waiting for the reopening of restaurants and pubs, but the NSW Premier says they won't be open again soon.
Disposable menus, social distancing in waiting areas and partitions across tables could be the future of dining in Australia when restaurants re-open.
But another proposal, not submitted by Restaurants and Catering Australia, has been labelled "ill-advised" by the government.
What Customers Want from Restaurants as They Reopen
Mask, gloves, disposable menus. There are no shortage of places to start.
The decision to reopen dining rooms or keep them closed, despite regulations lifting, is one restaurants have not taken lightly. While the pros and cons differ the goal pretty much stays the same: Keep customers and employees safe.
But what do soon-to-be guests want from restaurants? What are the questions operators must answer before greeting them?
Should we delete our delivery apps?
Calls to boycott third-party delivery apps are ringing out around the world as struggling food businesses protest refusals to lower crippling commissions. But how black and white is the issue?
Restaurateurs complaints have merit. Since restrictions began, the delivery business has been booming. According to a real-time spending tracker developed by analytics firm AlphaBeta, food delivery is up an average of 156 per cent nation-wide and as high as 412 per cent in areas such as Sydney's Burwood and 291 per cent in Melbourne's Maroondah.
Telling your story
How Restaurants Can Tell their Story During COVID-19, and Why it Matters
It's essential restaurants keep marketing momentum going.
It's never been as important for restaurants to keep sharing their story. In this article, we'll take a look at how restaurants can still keep in touch with guests during the coronavirus crisis by adding value, creating fresh content, and serving their guests.
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