Three Changes for Restaurants as they Adjust their Business Model

3 Min Read By Brian Powers

Restaurants are facing a major shift in the way they conduct business during this COVID-19 era. Typically an on-premise industry, restaurants must now adapt to ways of doing business that are off-premise, yet meet the high demands of being essential (or essential adjacent). This presents unique challenges to the industry as a whole, which has to up the ante on its overall safety and efficiency. 

The challenges the restaurant industry faces are multilayered. Not only do restaurants need to change their service model from dine-in to take out and/or delivery, but they also need to hire more employees or contractors to meet the changing needs of the business.

Even more, these processes are traditionally conducted in person using pen and paper and take some time to complete, which doesn’t work well for the remote yet fast-paced needs of the restaurant industry during this pandemic. They must do all this while ensuring the health and safety of their workforce and customers.

Here are…