As the impacts of COVID-19 continue to ripple out across the world, F&B operators especially have been facing difficult decisions about how and when to continue “normal” operations. We’ve gathered articles from across the web to offer differing perspectives from industry leaders on the potential paths to reopening.
Our Customers and Partners:
- A New Site to Help Rescue New York Restaurants [NY Times]
Avero employees Stephanie Goldstein and Josh Klein are part of the team at #SaveNYCEats, one branch of a non-profit working to consolidate support resources to help struggling restaurants during the pandemic. - Separated by plexiglass? Experts discuss how restaurants will change [TODAY]
Stephanie Robson of Cornell Hotel School and renowned chef/long time Avero partner Tom Colicchio discuss the drawbacks of reopening restaurants with the aggressive physical features needed to maintain social distancing. - Restaurant and bar owners say social distancing could wipe out their industry [CNN]
As Georgia begins reopening, restaurant owners face concerns around how to profit when trying to operate at only partial capacity. Includes insight from several Avero partners, including entrepreneur and former employee Ryan Pernice. - Four Seasons Hotels Collaborates with Johns Hopkins on Enhanced Health and Safety Program [Hospitality Net]
Four Seasons and JHU launch the Lead with Care initiative to “provide guests, residents and employees with the confidence and assurance that their health and safety is [the company’s] first priority.” - COVID-19, and the 4 New Paradigms of Guest Perception [QSR Magazine]
Industry leader Stephen Starr discusses the need for restaurants to flexibly adapt to shifting guest paradigms as a result of the pandemic. - Wynn Resorts extends COVID-19 shutdown pay for 15,000 employees through May 31 [USA Today]
Avero is proud to partner with a company that is putting their employees first during the continued shutdowns in major markets. - Next Question with Katie Couric: How can the restaurant industry get back to business? [iHeartRadio]
In this episode of her podcast, Katie Couric discusses the road to reopening F&B operations with restaurateur Danny Meyer and Shake Shack CEO Randy Garutti.
Additional News:
- Casino restaurants are allowed to reopen. But will they? [Las Vegas Review Journal]
Despite overarching concerns about margins, some casino operators remain positive about the potential to use restaurants as a test run for later phased openings. - Reopenings, Resistance, and PPP Loans: How Food Businesses Nationwide Are Handling Coronavirus [Bon Appetit]
Regularly updated perspectives from F&B workers show contrasting feelings of uncertainty and excitement as the industry adapts to minimize physical contact between guests and employees. - Survey: How the food and beverage industry is responding to COVID-19 [Food Engineering]
This survey from Clear Seas Research helps break down some of the major concerns from F&B operators during the pandemic, from minor worries about the security of remote work to global fears about the fate of the economy. - A Wave of Small Business Closures Is on the Way. Can Washington Stop It? [NY Times]
As the effectiveness of PPP loans comes under scrutiny with necessary reduced staffing levels across multiple industries, both political parties are looking to potential bills which could provide additional relief to keep small businesses open. - Reopening is a tightrope walk for hoteliers [Hotel News Now]
A panel at the recent New England Lodging Conference discusses some of the unique considerations for hotels on the path to reopening, including the need for local traffic drivers like beaches and museums resuming operations first.
Technology:
- Your Reservation Has Been Canceled [Eater]
With restaurants closed for dine-in business, reservation management companies are dynamically updating their product offerings to stay afloat. - SevenRooms Debuts Contactless Order & Pay [Restaurant Magazine]
Guest experience platform SevenRooms looks to the future of handling transactions, aiming to minimize physical contact in a climate increasingly focused on health and safety. - Company sees future momentum after restaurant tech thrived before widespread shutdowns [Dallas Business Journal]
CEO of Ziosk Jack Baum expresses hope for the future of the company given shifting consumer preferences for contactless technology. - Grubhub Collected Record Fees From Restaurants Struggling To Stay Alive During The Pandemic [Buzzfeed]
While consumers are celebrating the convenience of ordering their favorite restaurant dishes during shelter in place ordinances, third party ordering giants are simultaneously coming under fire for raking in massive profits while restaurants struggle to break even.
Trends:
- 10 Top Takeout Innovations During Coronavirus [QSR Magazine]
During a crisis, it’s easy to lose track of the positive — in the case of the hospitality industry, this silver lining comes in the form of innovation as restaurateurs consider how to engage customers through creative delivery and grocery options. - The New Face of Restaurant Hospitality Wears a Mask [NY Times]
“As dining rooms slowly reopen, owners are scrambling to reduce risks and reassure customers with an array of gear. Face coverings lead the way.” - How the Food and Beverage Industry is Responding to Coronavirus (Updated Frequently) [Aislelabs]
Focused primarily on quick service chain operations, Aislelabs takes a look at the ongoing trends in ordering and sales performance across the industry. - How to Make Your Guests Feel Safe and Get them Back in the Door [Modern Restaurant Magazine]
MRM tackles the number one question for F&B operators as operations start resuming around the globe: once I’m open, how can I make changes to attract guests that might still be concerned about their personal health and safety?
