The New Normal of the Business of Food

In a meantime, you must call a restaurant to reserve, because with all the restrictions driven by coronavirus safety, you can't just walk in anymore.

Not so different from making a reservation year ago.

GET IT TO-GO To-go is much more than accepting phone orders and having them ready when the customer srrives. They now have to set aside counters or even specific parts of the restaurant and/ or parking lot that will allow access for customers who have placed online or phone-in orders.

As things stand now, they aren't allowed to use their full dining room. That provides some unused space to dedicate to to-go, but they also have to ensure they don't have too many people in the building at one time, and they need to be sure those pick-up tables aren't too close to the dine-in guests. They're looking at curbside pickup as well.

TAKING ORDERS Training is a whole other issue. They'll need to accept reservations and orders online, in person and via phone.

While they're looking into which system will facilitate new needs, they looked for ones that have an easy-to-use and cost-effective online ordering app. They've have found that will allow customers to go to their website and place their orders.

It's a new world in the business of foodservice.

THISE WHO ARE UNWILLING OR UNABLE TO CHANGE AND ADAPT ARE DOOMED TO FAIL.

THOSE WHO ARE NIMBLE AND FLEXIBLE HAVE A BETTER CHANCE TO SUCCEED.