Advice and solutions for restaurants and small businesses to tackle challenges posed by the pandemic.
COVID has changed the way we dine, and outdoor dining, parklets, and patios are here to stay. With winter fast approaching, many restaurants are rethinking the outdoor dining experience for their guests. As a recent article in PYMNTS.com [https://www.pymnts.com/restaurant-innovation/2021/as-covid-persists-restaurants-reinvest-in-outdoor-dining/] explains, this includes improving...
Fully integrated restaurant technology helps restaurants maintain operations amidst continued labor shortages, new variants, and evolving safety regulations
Due to the COVID-19 pandemic, millions of children participated in remote learning and millions of people worked from home for more than a year. While this changed many families' education and working environments, it also changed how they prepared for the workweek—and how retailers marketed to them. As...
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Food Network Chopped Champion and Freetown Road Project restaurateur Chef Claude Lewis nearly died from stress. Here he talks about how the right team and the right technology help him manage his restaurant, and his health.
Getting restaurant customer service right is tough. Busy periods might be great for business, but managing the long lines that accompany them can be a deal breaker. A long line broadens the gap between wanting service and getting it. Just seeing a line is sometimes enough to turn people away....
