The restaurant industry has changed forever.

If you are an owner or manager, you are definitely in the middle of the fight and everything you do right now will shape the restaurant industry for years to come.

As you struggle to meet the demands of local, state and federal guidelines (and you should DEFENITLY be following their guidelines) you are pioneering a whole new food service industry.

Every time you solve a problem or develop a new way to keep your employees and customers safe, and your company profitable you are changing the landscape of the restaurant world forever.

What will the restaurant industry look like in a few months?

I would venture to guess that we will have increased scrutiny on the number of people allowed in the FOH (dining rooms, bar area, waiting areas and pick-up areas).

This will create some areas of opportunity to maintain profitability, hourly sales, and sales per square foot, and any other metric you might use.

We also believe this will affect the BOH as well.

How many employees can you have based on the square footage of your kitchen?

Again, just imagine the ramifications on ticket times if you have a small kitchen and can only have 8 employees when just a few months ago you had 12.

All these changes are going to put a premium on maximizing your efficiency. If you are a large company great, you have resources, efficiency teams and a distribution chain to get that information to the front-line employees.

But what if you are a small operation with say 1 to 20 locations? How are you going to adapt and how are you going to communicate this to your front-end employees in a consistent manner so you can implement the changes needed fast?

Regardless of the size of your operation changes are happening faster than ever and these changes will last for a long time to come.  Let us know what you think and see from your perspective.

If you need any help navigating the new landscape, feel free to reach out to us at either

acefoodhandler.com or acerestaruantacademy.com



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Wired For Wine

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