As a restaurant owner, you want to be successful, especially since you are serving your best to all your clients. Have you considered starting a restaurant delivery service? Given the current situation with a lot of your clients self-isolating and restaurants closing, you might find that having a delivery option for your establishment could help you to keep the business up and running.
McDonald Paper Blog
The effects of coronavirus on dining out came in like a respiratory wrecking ball to a normally thriving industry. Currently, with no cure in sight, nearly all Americans are on a virtual lock-down. To date, nearly 5 million workers have been laid off due to the coronavirus and half of that number worked in the food-service industry. That means that roughly 2.5 million food workers are out of a job and many other Americans are left wondering if and how they’ll get their food fix.
Offering discounts to customers seems beneficial on the surface, and it can be, but it can also be bad for business. Sure, you’re getting new customers through the door, but will your new business make up for the losses stemming from your discount offer?
Price discounting is both an art and a science. When done improperly, it can negatively affect your bottom line. So, what is a consequence of "discounting" when talking in economic terms?
When a patron sits down at a restaurant, one of the first things they’ll see is a menu. Unfortunately, menu design does not get enough attention in most establishments. It usually goes like this — if you don’t know how to design one, chances are you either hire someone else to make it (we hope), or use your own experience from eating out. Having clear concept vision and gathered information might help. But what happens if a lot of truths you’ve heard about are really myths?
Winning concept is vital for starting a new restaurant or promoting remodeling of an old one. There are millions of food serving establishments in the United States, and your restaurant or bar concept may already exist somewhere.
New concepts are hard to formulate, but it’s possible with the right approach.
An efficient restaurant kitchen is like a well-choreographed dance – everything flows smoothly and beautifully together. But just like with a professional dance performance, this level of efficiency doesn’t just happen on its own. Restaurant operators must take the time to plan and optimize their kitchen stations to keep everything running like a well-oiled machine.
Financial red alerts can quickly lead to closure and bankruptcy. The restaurant industry is one where even the slightest red alert going unresolved can lead to disaster. Restaurant profit margins are often very tight, so it can be difficult to overcome some of the financial issues if they persist too long.