As states work their way to reopening, independent restaurant owners grapple with the fact that they might not have the infrastructure needed in this ‘new normal’ in time for opening day.
For states that have reopened – most consumers are still hesitant to visit restaurants in-person, and may even question that a small business has the resources available to operate safely. Hear from Dan Fugman, Owner of Max Gill & Grill and David Cash, Owner of Smoky Rose, who are at different points in their reopening journey, as they share what they’ve learned thus far from the front lines.
- What Dallas-restaurant owner plans to do with the PPP money
- How oyster-concept in Denver engages with their customers & competition in unconventional ways
- How each brand plans to rehire, implement new safety procedures, and ultimately create a ‘safe haven’ for team members and guests
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Recently, we were fortunate enough to be able to sit down to a virtual chat with two independent restaurant owners who are trying to navigate the re-opening process in the world of COVID. David Cash, owner of Dallas-based Smoky Rose and Dan Fugman, owner of Denver-based Max Gill and Grill, shared their experiences and how they are preparing for the new normal.
Many full-service restaurateurs are cautiously evaluating consumer interest and local health updates to determine when they will open their doors. As you wrestle with the question of when to reopen your business, here are a few tips for bringing your team back on to HotSchedules.
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