2020 has been full of ups and downs, to say the least. With local ordinances changing every few weeks it’s hard to keep up and still keep your business afloat. In the face of so much uncertainty, how can you pivot your business model effectively?
With local restrictions on restaurant dining evolving as coronavirus cases spike nationwide, inventory, food costs and labor are getting harder to manage. We’ve addressed forecasting sales to help with scheduling your staff and managing labor in this article in more depth.
Without a doubt, 2020 has been a harrowing year for restaurants and other foodservice operators. How did they respond? Incredibly, by giving back.
Proper scheduling to maintain labor costs has always been essential to running a restaurant business. The pandemic has made forecasting sales and scheduling your team even more challenging—we have some suggestions to help you.
When we look back on the COVID-19 pandemic, we’ll remember the sinking uncertainty of February, the toilet paper shortages and panic grocery shopping of March—and the stuck-at-home creativity of making, cooking, and baking that followed.