Projecting sales volume during the pandemic is hard. Luckily, restaurant operators using Avero have data-based options to make it easier.
Outdoor dining is crucial right now. With the weather turning to colder temperatures in most of the country, it’s important to optimize your restaurant’s patio sales.
For decades, full service restaurant designs focused on offering a large number of seats with the goal of maximizing revenue. COVID-19 has disrupted the viability of this design, forcing restaurateurs to physically redesign their restaurants in accordance with government guidelines. In this chapter of Avero’s Restaurant Reopening Guide, we explore industry best practices on physical […]
Much of what we love about the restaurant industry – dropping into your local hangout without a reservation, cramming into a packed dining room, hearing about the specials from your server, and even dancing on bars – may disappear. As restaurateurs think about the operational challenges of a COVID-19 world, many are looking towards technology […]
State governments are lifting stay-at-home orders and allowing restaurants to open at 25%-50% of indoor capacity in addition to takeout and delivery. Our index shows that operators are starting to re-open as restrictions are relaxed. However, even at full capacity, restaurants operate with notoriously thin profit margins. As a result, there are many considerations an […]
The COVID-19 Pandemic has devastated the hospitality industry. For the last two months, restaurants have primarily been shuttered with only a small percentage relying on takeout/delivery as a lifeline. However, there are signs that restaurants are on the road to recovery. Recently, most states have started to lift stay-at-home orders, allowing restaurants to partially reopen […]
It can appear scary and daunting, but it’s not. You may not be a “techie person”, but it doesn’t matter. People may tell you it’s only for big restaurants, but they’re wrong. Big Data can help your restaurant succeed. In fact, Fast Company named data-driven restaurant management, or using software to analyze data in […]
What does it matter when the last three mackerel servings go in the trash bin at the end of service, or if you bought a few too many carrots in this week’s order? Well, it matters a lot. 40% of food goes unused each year, and the amount of waste our country produces annually has grown […]