How to succeed in off-premise dining
November 25, 2020
Changing COVID-19 regulations
The impact of the coronavirus pandemic has lasted longer than many of us would have thought at the beginning of 2020. Heading into the holiday season, coronavirus cases are rising at the fastest rate ever. Throughout the week of November 16th, over 150,000 new cases were reported each day. Each state and county has its own set of unique rules and regulations, but many areas have reinstated dining restrictions: in many places, outdoor dining continues to be permitted with strict regulations around capacity, but in areas like Los Angeles County, outdoor dining is no longer permitted whatsoever.
COVID-19’s impact on the restaurant industry
There’s no denying the heartbreaking impact COVID-19 has had on restaurants. According to Statista, “the year-over-year decline of seated diners in restaurants worldwide was a staggering 36.61 percent on November 7, 2020.” While 2020 was predicted to be a great year for restaurants with pre-pandemic projections at $899 billion in sales, in reality, by the end of 2020, restaurant owners are predicted to have lost $240 billion – 40% of operators aren't sure they'll make it six more months. In uncertain times like these, finding ways to innovate and succeed in off-premise is critical to your business.
Download the guide below, and learn 10 simple steps to succeeding in off-premise dining.
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Solutions for enterprise customers
For restaurant groups with more than 10 locations, we love getting you up and running as smoothly and quickly as possible. Let us know what you need, and we’ll custom-tailor the right solution for your business. Let’s have a conversation about it.