2019 Front of House Sanitation 
Modern Restaurant Management
NOVEMBER 3, 2020
PDFs can be viewed on guests’ smartphones and other personal devices or on sanitized tablets provided by the restaurant (although awkwardly, plus they can quickly go out of date and don’t do much for your brand). Beyond safety, this saves on printing costs and keeps all those disposable menus out of landfills.
Modern Restaurant Management
NOVEMBER 30, 2020
Perhaps the biggest question on restaurateurs’ minds right now is: “Do I plan for the 2021 I was expecting, or can I just go back to 2019?” We're sanitizing all surfaces—and people are still getting sick. ” After all, the news is swarming with stories about vaccines that seem to be working.
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Modern Restaurant Management
DECEMBER 28, 2020
With safety being top of mind, venues will start offering optional safety packages at an additional fee – think PPE, deep cleaning and sanitizing stations. Next year, we will see even greater adoption of technologies that lend to operational efficiencies – in both the back- and front-of-house. For example, BOHA!
Modern Restaurant Management
FEBRUARY 18, 2020
We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery. In the front of house, we are seeing more kiosk adoption. Especially when grocers are short of staff, constant sanitizing could fall through the cracks.
Modern Restaurant Management
JULY 1, 2020
Reach3 is taking an ongoing look at consumer sentiment about restaurants and food retailing to determine how Americans really feel about issues such as sanitization, social distancing and the potential for exposure to infection and how they might be a barrier to visitation as restaurants reopen. In 2019, 15.7 Dining During COVID.
EATER
JANUARY 26, 2021
In 2019, Detroit Shipping Company served 88,210 customers. In order to comply with new rules that came down in the summer limiting the movement of customers as well as mandating masks and social-distancing requirements, the food hall restructured front-of-house operations. In 2020, it served less than a quarter of that volume.
Modern Restaurant Management
DECEMBER 31, 2019
2019 brought a rapid increase of dairy-free and vegan options for consumers in restaurants including ice cream, cheese, chicken, beef and continued innovations for fish, lamb and milk. As 2019 witnessed over 9,000 retail locations closing, Placer.ai Plant-based Menu Items. Off-premise dining is here to stay.
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