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Six must-have strategies in the foodservice industry for 2020 success.

No dine-in? No problem. With just a little creativity, you can bring your restaurant’s vibe outside.

During the pandemic’s dine-in closures, customers turned to food delivery, takeout and curbside pickup orders. However, heightened anxiety about possible routes of contamination and tampering may keep customers from placing future orders if they have a questionable experience, regardless of where in the process it occurs.

With continued high demand for takeout, packaging is essentially the first impression of takeout.

While the majority of consumers are comfortable with returning to in-restaurant dining, some more potentially extreme opinions are manifesting themselves. It’s best it to be prepared for these situations.

The Shamrock Foods Breakeven Calculator can help inform decisions while navigating the changing regulations. Enter fixed costs in addition to seats, capacity, table turns, as well as takeout and delivery revenue to guide staffing and menu decisions to ensure maximum profitability.

Clarity through communication is the new dimension of hospitality. Restaurant operators used to be the life of the party, but now need to act as the designated driver with more responsibility and calmness. Inconsistent and broad recommendations from a variety of sources have made it hard for restaurant operators to know exactly what to do.

One of the most difficult points of the customer interaction under social distancing rules is the payment portion. From receipt folios, to pens to sign receipts, and cash tips and handing credit cards back and forth, the amount of points of contact are numerous.