National Restaurant Association COVID-19 Reopening Guidance-UPDATED

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Whether you are getting ready to reopening or are still “on deck”, you’ve got an endless to do list just to get back to some sense of normalcy let alone covering all the bases for our new reality, some of which will be with us for the foreseeable future. If you are like most you likely still have questions on guidelines, regulations, and best practices on reopening your foodservice operation. Read on to review the National Restaurant Associations COVID-19 Reopening Guidance. 


Reopening Successfully, Part 3 – Optimizing Revenue & Operations

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As states begin to relax shelter-in-place orders, operators are trying to figure out how to reopen safely and generate revenue at a time of uncertain demand. In this three-part series, Simplot representative Patrick O’Brien, a former restaurant owner, shares important strategies for labor management, menuing, revenue generation, and operations, to help you make more money and keep your customers happy.


Reopening Successfully, Part 2 – Menu Strategies

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As states begin to relax shelter-in-place orders, operators are trying to figure out how to reopen safely and generate revenue at a time of uncertain demand. In this three-part series, Simplot representative Patrick O’Brien, a former restaurant owner, shares important strategies for labor management, menuing, revenue generation, and operations, to help you make more money and keep your customers happy.


Reopening Successfully, Part 1 – How to Manage Labor

Kelly Bednar 0 1246 Article rating: No rating
As states begin to relax shelter-in-place orders, operators are trying to figure out how to reopen safely and generate revenue at a time of uncertain demand. In this three-part series, Simplot representative Patrick O’Brien, a former restaurant owner, shares important strategies for labor management, menuing, revenue generation, and operations, to help you maximize revenue and keep your customers happy.
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