Many delis have had a sizeable portion of their staff reassigned to other parts of the store to help with things like stocking. At the same time, these departments are being asked to produce more grab-and-go offerings and meal kits than ever in response to the coronavirus crisis.
Restaurant patrons are rapidly changing where and how they purchase food during COVID-19. But how has it changed? And what can deli departments do about it today?
Deli departments are dealing with changes to every aspect of their business as new precautions change the way you and your customers interact. And with labor being diverted to help in other parts of the store, it’s more important than ever to work efficiently.
We’re all pulling together to help support our operators and their communities during this unprecedented time. In every large-scale emergency, we have always been inspired by how individuals innovate and how others can take those good ideas and adapt them.
As we head into the second (or for some operators third) week of stay-at-home guidelines from state and federal governments, operators are reporting plummeting sales and empty dining rooms. Here Simplot Corporate Executive Chefs Roberto Roman and Michael Zeller offer timely advice for breakfast- and lunch-focused operators new to takeout, delivery and grab-and-go service.