Be Proactive, Not Reactive
Be proactive, not reactive.

When Chay, the owner of a 6 location pizza chain, received word that the dine-in traffic must be stopped, he immediately began thinking of ways to combat the potential loss of customers. Instead of reacting negatively, he “got on the phone with my rep at the radio station. I had them creating radio ads for me right away. My wife and I started planning our posts and how we were going to direct customers to our store to utilize our pickup windows and curbside pickup.”

On Tuesday, March 17th, I hosted 4 restaurant owners to talk about how they are tackling these tough times. The advice they all shared was amazing and will no doubt help many operators during this tough time.

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