Across the country, more and more states are lifting restrictions and allowing restaurants to begin serving guests in-house. We’ve gathered thoughts from F&B leaders below on how they’re working to keep their employees and customers safe — both from the pandemic and racial injustice — during this time of change.
Our Customers and Partners:
- The Best Thing I Can Do for Harlem Right Now Is Feed People [Eater]
We’re proud to partner with renowned chef Marcus Samuelsson. In his own words about how to help during a time of pandemic and protests: “When I ask myself what I can do as a chef, I always go back to what I know: Feed the people.” - How Las Vegas’ Wynn casino buffet plans to reinvent all-you-can-eat as other models shutter [abc News]
Taking more of a “bottomless brunch” versus traditional buffet approach, Wynn Las Vegas aims to retain the guest experience of all-you-can-eat buffets while maintaining safety. - Union Square Hospitality Is Overhauling Its Diversity Program After Widespread Staff Complaints [Eater NY]
Our long-time partner Danny Meyer pledges to take concrete action to address USHG’s historical problems surrounding racial inequity.
News:
- Speak Up and Take Action: The F&B Industry Needs to Play its Part in Fighting Racism [Restaurant Tech]
In the wake of the #blm movement, how can F&B leaders support social justice through both words and actions? - How COVID-19 Is Eating into Hotel Profit [Hotel News Resource]
HotStats discusses the ways hotel profits have declined since the start of the pandemic, and surmises whether this will spur a return to the inherently socially distanced option of Room Service as a main source of F&B revenue. - Restaurant business rebounding slowly in Las Vegas [Las Vegas Review Journal]
Though operations have been forced to scale up at a slower pace than desired, restaurateurs in Vegas are hopeful about continued recovery thanks to loyal guests. - Dining in the Street? As Restaurants Reopen, Seating Moves Outdoors [NY Times]
“Cities are accelerating applications and waiving fees to allow alfresco dining, but the moves are disrupting neighborhoods and cutting much-needed tax revenue.”
Technology:
- Dishcraft Robotics is using robots to save reopening restaurants from creating more waste [Extra Crunch]
Up-and-coming startup Dishcraft aims to bring a more eco-friendly and cost-effective dish cleaning service to restaurants. - Uber Eats adds restaurant loyalty program, priority delivery option [ Restaurant Dive]
To try and keep up with continuing consumer demand for delivery, Uber Eats looks to differentiate their offerings to attract and keep customers. - Ten Tips to Augment Your Restaurant Website [Restaurant Tech]
Now more than ever, consumers are navigating towards business websites as they decide how and where to order food. Make sure you set your experience apart so they’ll continue coming back virtually to your restaurant.
Trends:
- Post-Coronavirus: A Changed Restaurant Customer with New Expectations [FSR Magazine]
FSR Magazine highlights some of SevenRooms’ tips and tricks to keep guests feeling comfortable about eating food from your restaurant. - 10 predictions about the future of food from a dining disruptor [Fast Company]
“The founder of Farmer’s Fridge writes that safety and social distancing are ‘in.’ Open kitchens and self-service are ‘out.'” - How to re-position your Hotel Food & Beverage to succeed in the ‘new’ restaurant reality. [YouTube/HSMAI]
For the visual learners out there, this video from Cornell Professor Sherri Kimes discusses many of the ways restaurants will need to change in a post-COVID world.
