Restaurant owners across the country are being forced to grapple with fast-evolving restrictions on restaurants and bars as states struggle to balance reopening the economy with public health. To learn more about how restaurants are adapting their operations as a result of the challenges posed by COVID-19, we recently conducted a survey of our partner
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Inspiration and advice from Black restaurant owners
The restaurant industry as a whole is an excellent one: scrappy owners risking it all to create customer bliss through deliciously diverse cuisine and immersive ambiance. However, Black restaurant owners can often face challenges that make achieving their dreams and excelling in their profession much more difficult than it should be. At Rewards Network, we
Coronavirus era: How to recoup COVID-19 expenses
Numerous restaurants across the country are incurring extra costs due to the coronavirus pandemic. These additional expenses can include purchasing personal protective equipment (PPE), paying for employee testing, and increased meal costs. Oftentimes, to recoup dollars, restaurant owners are passing these costs onto the customer via a “COVID-19 surcharge,” which is added to the bill.
What to do if your employee has COVID-19
As COVID-19 continues to spread throughout the country, there is a chance one of your employees could be diagnosed. As a business owner, it’s important to understand the correct protocols to take in order to ensure the health and safety of your staff and customers. We suggest following the Centers for Disease Control and Prevention
Enhancements to PPP loans restaurants need to know
Congress recently agreed on updates to the Paycheck Protection Program (PPP) and the President signed the Paycheck Protection Program Flexibility Act (PPPFA). These updates are an effort to fix issues within the current program, which was conceived to help businesses during the economic crises spurred by the coronavirus pandemic. Now, business owners have more time
Creative restaurant marketing during COVID-19
New roadblocks and challenges are popping up each day for restaurant owners and operators amid COVID-19. As many restaurants across the country prepare to reopen, either fully or partially, for dine-in service, many business owners are implementing innovative marketing tactics and creative promotions that can help revenue to remain steady during these shaky times. Take
Survey results: Consumers seek safety and socialization at restaurants in wake of COVID-19
Regional shelter-in-place restrictions are lifting, and restaurants are once again welcoming customers into their dining rooms and patios. Restaurants may be salivating over the return of dine-in revenue, but the competition for attracting guests during this transitional time will also pose new challenges. We recently conducted a survey of select members to gain a better
Coronavirus era: Marketing your restaurant in a limited capacity world
Restaurants across the country are slowly opening their doors again with a slew of limited-capacity guidelines and restrictions in place. From social distancing tables and having employees and guests wear masks, to removing dense traffic areas (like salad bars and buffets), to temperature-checking patrons as they walk in, the checklist varies for each city and
Marketing tactics for restaurants during coronavirus
It’s no secret that COVID-19 has ignited many challenges for the restaurant industry. From having to close dine-in service and maneuver to a takeout/delivery model, to beginning the unpredictable process of reopening and rehiring, many owners are employing creative marketing strategies to help soften the financial blows that restaurants are experiencing during coronavirus. Take a
Opening your doors for dine-in service during COVID-19
Blog, COVID-19 Resources, Food & Drink, Restaurant Operations
As shelter-in-place orders lift, restaurants throughout parts of the country are reopening their doors for dine-in service. But as you know, dine-in service in the coronavirus era is far from “business as usual” as there are various expectations that need to be set, guidelines that need to be communicated, and parameters that need to be
