We’re all pulling together to help support our operators and their communities during this unprecedented time. In every large-scale emergency, we have always been inspired by how individuals innovate and how others can take those good ideas and adapt them.
As we head into the second (or for some operators third) week of stay-at-home guidelines from state and federal governments, operators are reporting plummeting sales and empty dining rooms. Here Simplot Corporate Executive Chefs Roberto Roman and Michael Zeller offer timely advice for breakfast- and lunch-focused operators new to takeout, delivery and grab-and-go service.
For the restaurant industry, the coronavirus has been devastating. Owners, employees and suppliers are struggling to cope with the extreme disruption and dislocation. This brought to mind another catastrophic event for Simplot rep Nick Niemenski: Hurricane Katrina.
This short guide is designed to give you answers to these questions and more. While every restaurant is as unique as its owner, we hope this provides a jump start to help you move faster and more successfully as you get going with to-go.
Even as authorities have shuttered restaurants to slow the coronavirus outbreak, many are allowing takeout and delivery to continue. If delivery and takeout (including drive-thru) are new to your operation, you probably have a lot of question