There are 72 counties in Wisconsin and each governing body has the authority to make its own tweaks to the governor’s mandates on reopening the economy. Which wouldn’t be a big deal, unless like Cousins Subs, you have restaurants in a host of different counties and a few out of state. Or you're a resort town and have a clientele who expect rigid protocols in place.
The pristine sky was clear from pesky clouds that block the sunshine, and the lake, dotted with boaters revved up on nautical social distancing, was sparkling. It felt good to be walking through a restaurant—even if it was off-limits—up the stairs and out onto the deck where we were seated at a hightop six-feet from the railing overlooking Lake Minnetonka. It was late afternoon on a Friday and parties waiting to be seated filled the lobby outside 6Smith, even though everyone had reservations.
Restaurateurs have had to get creative to survive during the current pandemic. Crooners Supper Club in Fridley is hosting a summer Lakeside Drive-in Concert Series where music lovers can social distance in the comfort of their own automobile.
The team at BA Craftmade Aprons is offering 75 free “Hospitality Health and Safety Kits” to Twin Cities restaurant locations that are beginning to reopen, as part of their Project Black & Blue initiative, which has given back thousands of dollars to people in the hospitality field who have faced hardship over the past year.
As people continue working from home and there is no dining-in available, consumer attitudes about both the mechanics of meal delivery and the costs are starting to see subtle changes.
“In some ways, this is like when the meteor hit the planet and destroyed life as you knew it if you were a dinosaur,” said Fred LeFranc, CEO of Results Thru Strategy regarding the pandemic’s impact on the restaurant industry. “We don’t want to be dinosaurs. We want to be able to adapt.” LeFranc was the moderator of the Franchise Times webinar titled “Rethinking, Reimagining, and Reopening Your Restaurant.” Other panelists included Chris Simms, founder and CEO of Lazy Dog Restaurants; Zach Kuperman, senior vice president of insurance broker Hub International; Jim Balis, managing director of CapitalSpring; and John Hamburger, president of Franchise Times Corp.
Here's a list of precautions to take in the wake of the recent disruptions due to the death of George Floyd involving police officers.
Not happy with the Governor's pivot to opening patios, but not dining rooms, local hospitality groups are calling for restaurant owners to write to local and national legislators to help restaurants and bars get the relief they need to survive the current pandemic.
It was like waiting for weeks to see if your numbers won the lottery and then finding out not only were your numbers all wrong, you had the wrong date as well.
Grocery stores are stepping in for restaurants. C+R research recently examined the ways Americans have changed their grocery shopping habits during COVID-19 by surveying 2,000 consumers. Here’s what they found:
As states start allowing dining rooms to reopen, how do restaurant owners keep employees and customers safe? Here are best practices and tips from industry experts on getting back to business.
A former police officer turned operations officer for a global security outfit offers some tips on what restaurateurs can do to keep their buildings safe while they're open limited hours or not at all.