For the restaurant industry, the coronavirus has been devastating. Owners, employees and suppliers are struggling to cope with the extreme disruption and dislocation. This brought to mind another catastrophic event for Simplot rep Nick Niemenski: Hurricane Katrina.
This short guide is designed to give you answers to these questions and more. While every restaurant is as unique as its owner, we hope this provides a jump start to help you move faster and more successfully as you get going with to-go.
Even as authorities have shuttered restaurants to slow the coronavirus outbreak, many are allowing takeout and delivery to continue. If delivery and takeout (including drive-thru) are new to your operation, you probably have a lot of questions.
If you’re like most operators, your dining room is quiet (perhaps even closed), your staff is worried, and your shelves are full of food you’ve already paid for. What can you do right now—today—to protect your business through this crisis?