We all need to eat to survive, so restaurants are in a great position if they become creative enough during this time.
Brian, the owner of a BBQ join, is leveraging reheating as a way to get more customers to continue purchasing from him. He says “Buy for tomorrow, buy for the next day. You’re already here!” And it works! People are buying large quantities of his BBQ and other menu items that can be stored and reheated for a few days at a time.
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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