As restaurant operations pivot to takeout and delivery to boost sales during the pandemic, menus are being revamped to reflect the new norm.
COVID-19 (a.k.a., the coronavirus) may seem like a recipe for disaster for the foodservice industry, but operators are putting in extra servings of thought, time, and talent to help protect the safety of customers and employees.
As they scramble to make the most of the delivery phenomenon, foodservice operations seem to be waking up in a big way to the sales potential of breakfast delivery.
Topics: Technology, Millennials, Trends, Mobile, Brunch, Casual Dining Restaurant, Delivery, Breakfast, Snack, Grab-and-Go, Convenience, Foodservice Industry, Menu, Distribution, Menu Strategy, Food & Beverage, Sales & Profitability
Danny Meyer (aka “Mr. Hospitality”) sent shockwaves through the foodservice world when in 2015 he announced that his company, Union Square Hospitality Group, would no longer allow tipping. He was at the forefront of a trend: The elimination of tipping gained traction as a way to create a better working environment for servers by making them less reliant on tips.
Life is busier than ever! With frantic schedules, American consumers are adopting an on-the-go lifestyle and seeking convenient meal options. But that doesn’t mean they’re ready to sacrifice high-quality food—they expect both.