As we proceed through spring, we look forward to re-opening of restaurants at full capacity. Marc and Tom are joined by Nick Ritts, CEO of Ritts Hospitality, to discuss the current state of the food service industry and how to prepare for success through the upcoming months.
Discussion points:
- Introduction of the upcoming Restaurant Revitalization Fund
- What does “full capacity” mean in the post pandemic environment?
- Making sure your menu, pricing and amenities are up-to-date
- Quality and service still matter — no “pandemic excuses”
- Staffing is key and a major issue
- You can be successful in this environment — watch the numbers hourly, not monthly
- Optimism rules!
References and Resources:
