Since the discovery of the virus that causes COVID-19 in the United States early in 2020, restaurateurs have struggled to stay profitable. Restaurant owners and managers across the nation have lost revenue due to local public health regulations and, as a result, have been forced to be innovative when it comes to business essentials such as employee retention and client engagement. "Restaurants in this climate are really struggling. Restaurant managers have a lot more than normal on our plates. Over the past year, we've had to make substantial changes to processes, work with employees to implement new procedures, make changes to ensure workers' safety in the face of COVID-19, and come up with ways to keep clients engaged, all while remaining profitable. We moved quickly and implemented several changes last spring, several of which have helped us stay above water," says Brendan Corkery, an expert restaurateur in Colorado.
Caroline Hunter
Web Presence, LLC
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