The latest in survival strategies from successful restaurateur.
As we enter into year two of COVID 19, restaurateurs have had to make drastic changes to their business models in order to stay open. There are so many variables: from menu formatting to safety in staffing; online sales and third party delivery apps and selling retail products as an additional revenue stream and finally, outdoor dining to make up for the indoor dining restrictions. It is a Brave New World.
Join us for an afternoon panel discussion learning how successful restaurateurs have kept their doors open, opened new restaurants during the pandemic and their wins, losses and what they are learning as they move forward through the global pandemic with an eye to the future