As we all grapple with the new normal, restaurants face countless challenges as they navigate how best to reopen. Having a plan is key, but so is making sure that there is room to pivot as the landscape evolves day to day.
It may seem like a daunting task to adapt a new way of operating, but Food & Wine Pro has offered up advice from hospitality consultants and two restaurant owners in Texas that have already faced two rounds of reopenings. Each shares insight on how to best tackle a path forward but all agree that understanding CDC guidelines, rethinking service models and product offerings, rewriting steps of service and staff communication are at the top of the list.
Read more at Food & Wine Pro for more tips and advice,