COVID-19 has caused turmoil for the restaurant industry, and that’s the nicest way I can put it.
It’s no secret that 2020 has been a difficult year for many small businesses. Restaurants are among the hardest hit. During this crisis we’ve all been asking ourselves, “How can I safely get customers back into my business?”
Luckily, most state and local governments are now allowing restaurants to at least have outdoor dining. Many are allowed to have indoor dining at a reduced capacity. But what is the best way to keep our customers and employees safe? How can we make the most out of what limited opportunities we have?
I’ve spent the last 8 months talking to my customers and some of the top restauranteurs in Philadelphia. I’ve also spoken with many of the internal experts we have at PJP. I want to share with you some of the best advice I have collected. Over the next few posts we are going to share with you a few ways you can run a safe and successful restaurant during the chaos of COVID-19.