The latest release in horror movies our industry is part of – our three-pronged labor shortage disaster. When I speak with operators, our first words are usually the zeitgeist pleasantries about Pfizer, Moderna, or J&J, and our next words are always about staffing our restaurants. We’re starting to breathe out, having just evaded the COVID … Continued
The latest release in horror movies our industry is part of – our three-pronged labor shortage disaster. When I speak with operators, our first words are usually the zeitgeist pleasantries about Pfizer, Moderna, or J&J, and our next words are always about staffing our restaurants. We’re starting to breathe out, having just evaded the COVID … Continued
The not-so-secret formula to exceeding your 2019 revenue by double digits? Getting to see friendly faces again. With capacity restrictions on your dining room removed as if by magic, you’ll see lots of customers you recognize from a long time ago. Now that they’re vaccinated, even former guests who had been gravely concerned or … Continued
Chains beat the cr*p out of independents on technology during the pandemic. You must now have a technology adoption plan that addresses three areas – guests, unit-level operations, and your office. The only people who did not learn that in the last year, distracted themselves just coping. I used to want to take a time machine … Continued
With Texas allowing 100% capacity, the honeymoon with our guests is on. But honeymoons don’t last forever. And what about this crisis? It won’t really be over until the case load is low, we understand new post-COVID guest behavior, when the unready or hesitant guest returns – and work our way through all the … Continued