Looking for an easy-to-execute promotion to drive traffic both dine-in and off-premise? Just focus on fries, one of the most popular (and profitable) food items any menu.
While many cities are mandating lower indoor seating capacity inside restaurants thanks to COVID-19, many are also allowing operators to add new seating areas outside—on the sidewalk, on a closed street or even an adjacent park.
For many of us, the first time we glimpsed the versatility of pineapple came with our first slice of Hawaiian pizza. The fresh burst of pineapple married to salty ham and melted cheese? Indisputable proof that pineapple is a tremendous complement to a huge range of proteins and other ingredients.
In Part 1, we discussed ways to improve the way you attract, train and manage labor as you restart operations. Part 2 covered the steps you can take to streamline and optimize your menu for profit. This article offers you some promotional and operational strategies to maximize your traffic and profitability.
With seating capacity reduced by social distancing guidelines, it’s going to be critical to make as much as you can from every seating and keep tables turning. Now is the time to take a hard look at your menu and make sure it’s optimized for profitability and operational simplicity.